For batter:

  • 1/2 cup black gram dal/urad dal
  • 1 cup rice salt to taste
  • For Filling:

  • 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  .