Chana dal sweet balls (kadala paruppu suliyan) Recipe
Chana dal sweet balls(Kadala paruppu suliyan) are usually made during the festival of deepavali.
.JPG "Chana dal sweet balls (kadala paruppu suliyan)")
Ingredients
| All purpose flour | 1 Cup (16 tbs) (maida) | |
| Baking soda | 1 Teaspoon | |
| Cardamom powder | 3 Teaspoon | |
| Salt | 2 Teaspoon | |
| Oil | 100 Milliliter (For frying) | |
| Chana dal | 2 Cup (32 tbs) (boil in water for 15 mins and drain it) | |
| Jaggery | 3 Cup (48 tbs) |
Nutrition Facts
Serving size
Calories 1177 Calories from Fat 234
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1443.1 mg60.1%
Total Carbohydrates 222 g73.9%
Dietary Fiber 22.8 g91.2%
Sugars 140.6 g
Protein 25 g49%
Vitamin A 2.4% Vitamin C 3.8%
Calcium 20.3% Iron 44.5%
*Based on a 2000 Calorie diet
Directions
1. Grind the boiled Chana dals in to slightly granulated powder.
2. With the dal powder add cardomom powder and mix well.
3. Put jaggery and 1 tsp salt in a vessel, add little for just the jaggery to dissolve while heating.
4. When the jaggery is fully dissolved and starts to nicely boil, take out from heat.
5. Now add the jaggery syrup to the dal mixture a little at a time and mix well till the mixture thickens and roll in to soft ball consistency.
6. Now roll small balls from the mixture and keep aside.
7. Make a slightly thick batter with maida, baking soda, salt and water.
8. Heat oil in kadai, dip the gram balls in the maida batter and put in semi-hot oil.
9. Fry the balls until they are puffy, crispy and slightly golden brown in colour.
10. Put them in a plate with paper towel to drain excess oil and serve hot!!
2. With the dal powder add cardomom powder and mix well.
3. Put jaggery and 1 tsp salt in a vessel, add little for just the jaggery to dissolve while heating.
4. When the jaggery is fully dissolved and starts to nicely boil, take out from heat.
5. Now add the jaggery syrup to the dal mixture a little at a time and mix well till the mixture thickens and roll in to soft ball consistency.
6. Now roll small balls from the mixture and keep aside.
7. Make a slightly thick batter with maida, baking soda, salt and water.
8. Heat oil in kadai, dip the gram balls in the maida batter and put in semi-hot oil.
9. Fry the balls until they are puffy, crispy and slightly golden brown in colour.
10. Put them in a plate with paper towel to drain excess oil and serve hot!!
Comments
Comments: 13 |
Add a Comment
foodiegal says :
These look like batata wadas!
Posted on: 19 October 2011 - 10:25am
Anonymous says :
this should be good
Posted on: 18 October 2011 - 2:52pm
Teisha says :
Another rec. to try out this yr!
Posted on: 18 October 2011 - 2:41pm
Anonymous says :
I will have to visit some of my South Indian friends ......for this beautiful Diwali snack
Posted on: 18 October 2011 - 2:19pm
Sudipa says :
Forget calories this festive season...and just indulge!
Posted on: 18 October 2011 - 1:32pm
thot4food says :
Never heard of it before but will definitely have a go at it
Posted on: 18 October 2011 - 12:15pm
Anonymous says :
Seems like a delicious one... would surely try at home during the festive season..
Posted on: 18 October 2011 - 7:33am
Anonymous says :
Sounds delicious
Posted on: 18 October 2011 - 7:18am
Chef
