Soak jaggery in warm water(till immersing level) , crush it well.

Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.

Dry roast green gram till golden brown. Cool down then transfer to mixer.

Grind it to a coarse (rice rava texture) mixture, set aside.

Dry roast coconut till golden brown, set aside to cool. Grind it once.

Now in a mixing bowl, add both the mixtures along with cardamom powder. Mix well.

Take jaggery syrup in a pan and heat it up, when its thick honey like in consistency, add green gram and coconut mixture and switch off. Slowly mix it up.

Keep mixing till the jaggery syrup is coated well. When its still warm make small lemon sized balls.

Meanwhile make the outer coating batter. In a mixing bowl take rice flour along with turmeric powder and salt.

Add water little by little to form a smooth batter slightly thinner than idli batter consistency.

Take a ball dip in the batter, roll it so that the batter coats on all sides.

Heat oil in pan – when the oil is hot , drop the balls carefully. You can combine 2-3 balls and fry to get a bunch.

Enjoy Munthiri Kothu!