- 1/2 cup black gram dal/urad dal
- 1 cup rice salt to taste
- 1 cup bengal gram dal/channa dal
- 1 cup sugar or 1 cup grated jaggery
- 1/4 cup fresh grated coconut
- 3/4 tsp cardamom powder
- 1 tsp Ghee (clarified butter)
- oil for frying
- Soak rice and black gram dal for about 4 hours. Drain the water from the black gram dal and rice.
- Grind into a thick dosa batter like consistency adding very little water.
- Add little salt and mix well. Set it aside.
- Cook bengal gram with just enough water to cover the dal. The dal should be cooked and should hold its shape.
- Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and blend them together till it folds well.
- In a heavy-bottomed pan add ghee, the dal paste and cook till the extra water from the sugar dries off.
- Stir continuously as the dal tends to stick to the pan. Turn off heat. Add grated coconut, cardamom powder to the paste and fold. Make small balls.
- Heat oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter to coat evenly. Deep fry till golden brown. The shelflife for Poornam is 2-3 days .