A festival snack, also specially given to pregnant women.
One cup chana dal, ( chick peas) half a cup of jaggery, cardamom powder and oil for frying..
For the batter one cup white flour. A pinch of salt, two teaspoonful of ghee
Cook chana dal till soft. Drain water completely. Add jaggery and cook on slow fire stirring continuously till the mixture is dry. Grind the mixture till it becomes soft. Make lemon size balls of the mixture and keep aside. Mix maida ( white flour) salt, ghee and sufficient water to make a semi-thick batter. Heat oil in a pan. Dip each ball in the batter and deep fry on medium heat till light golden. Drain on an absorbent paper and serve.