tag:blogger.com,1999:blog-45954233778509878452010-02-05T12:09:30.799-08:00Minihttp://www.blogger.com/profile/07701699336655332826noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4595423377850987845.post-54257609845313550902010-01-27T10:12:00.000-08:002010-01-27T10:49:44.995-08:002010-01-27T10:49:44.995-08:00<a href="http://4.bp.blogspot.com/_URv4BI_urro/S2CDTS4k77I/AAAAAAAAAAc/GH26jV8YnMs/s1600-h/P1150595.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_URv4BI_urro/S2CDTS4k77I/AAAAAAAAAAc/GH26jV8YnMs/s320/P1150595.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431485518118711218" /></a> <br /> <br /> <br />Ingredients <br /> <br />2 1/2 cup Dosa Batter <br />1/2 Cup Maida <br />Pinch of salt <br />oil for deep frying <br />Ghee for frying cashews & raisins <br /> <br />Filling: <br /> <br />Bengal gram/Channa dal – 3 cup <br />Grated Jaggery – 2 cup <br />Dry/Fresh Coconut – 1/4 cup <br />Cardamom powder – 3/4 tsp <br />Raisins - 10 Chopped <br />Cashews -10 Chopped <br /> <br />procedure: <br /> <br />Mix Dosa batter,salt and Maida with little water into semi thick batter and no lumps. <br />cook dal in Presurre cooker upto 3 whistles. <br /> <br />fry cashews and raisins in ghee and keep aside. <br /> <br />While dal is hot add jaggery, coconut, cardamom powder and mix well. <br />If dal mixture is runny keep it back on heat, keep mixing till it gets little hard. <br />Add raisins and cashews. <br /> <br />make lemon sized balls out of the mixture. <br /> <br /><a href="http://2.bp.blogspot.com/_URv4BI_urro/S2CChvtlNJI/AAAAAAAAAAU/R_-xmMYznsY/s1600-h/P1150593.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_URv4BI_urro/S2CChvtlNJI/AAAAAAAAAAU/R_-xmMYznsY/s320/P1150593.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431484666863760530" /></a> <br /> <br /> <br /> <br />Dip the balls in batter and make sure it is coated well and deep fry till golden color. <br /> <br /><a href="http://2.bp.blogspot.com/_URv4BI_urro/S2CEGw5MBqI/AAAAAAAAAAk/_zDfvNLegtk/s1600-h/P1150594.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_URv4BI_urro/S2CEGw5MBqI/AAAAAAAAAAk/_zDfvNLegtk/s400/P1150594.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431486402347665058" /></a> <br /> <br /> <br /> <br /> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4595423377850987845-5425760984531355090?l=nellore-recipes.blogspot.com' alt='' /></div>Minihttp://www.blogger.com/profile/07701699336655332826noreply@blogger.com0