Stuffed Moong Balls
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The sesame seeds add a wonderful crunch to these deep-fried stuffed green gram balls.
- Put the moon dal in a non-stick pan, add 1/2 cup castor sugar and one cup water and bring it to a boil.
- Cook till the dal is cooked well.
- Remove from the flame, cool and blend in a mixer into a smooth paste.
- Put rice flour in a bowl, add potato, remaining castor sugar and half cup water and knead into soft dough. Cover and set aside for ten to fifteen minutes.
- Mix refined flour and half cup water in a small bowl till smooth.
- Spread sesame seeds on a plate. Heat sufficient oil in a kadai.
- Divide dough into eight equal portions, shape them into balls and flatten them.
- Make a dent in the center of each ball and stuff with ground paste. Bring the edges together and press lightly to seal. Shape them into balls again.
- Dip these dumplings in refined flour mixture and roll them in sesame seeds.
- Gently slide them into hot oil and deep-fry till crisp and golden. Drain on absorbent paper.
- Arrange the dumplings on a serving plate and serve warm.
This recipe was contributed by sbhatter05 on 10 Jul 2015I like cooking very much
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