Green gram is one of best beans of legume family to
consume. Ayurvedic practitioners suggest it as best food to eat when having
fever as it has the property of bringing down fever and it is also good for
digestion. Ideal way of serving it is in the form of ganji/ soup of this with
added rice (optional), for the one who is sick.
Today, I am sharing a recipe of sweet dish made
with green gram/ whole mung. It can be served as filling evening snack or even
as dessert. The method I followed was same as halasina beeja holige/ Jackfruit seed sweet rotti, which is a delicious dish from Coastal Karnataka/ Mangalore/ Kasaragod. In which, stored jack seed (by drying after applying mud) is used make the dish when it is not in season.
This can be made by deep frying but I am making a
healthier version by shallow frying on tava.
Preparation
time: 3-4 hours
Cooking
time: 30 minutes
Serves:
16 medium tikkis
Ingredients:
For
stuffing,
Green
gram/ whole mung – 1 cup
Jaggery
– 1 cup (powdered)
Grated
fresh coconut – ½ cup
Nuts/
dry fruits (almonds, cashews, pista) – ¼ cup (Coarsely powdered) , optional
Cardamom
powder – ¼ tsp
Salt
– ½ tsp
For
the cover,
Dosa
Rice – 1 cup
Salt
– ½ tsp
Cumin
seeds – ½ tsp
Ghee/
oil – 6 tbsp (for cooking the patties)
Method:
- Wash and soak green gram in water for 4 hours.
- Wash and soak rice too for 2 hours in a separate bowl.
- When done, drain water from soaked green gram and cook it using pressure cooker with ¼ cup of water. Switch off the heat after 2 whistles and allow pressure to release completely & keep aside until it cools down.
- Meanwhile, blend nuts to make coarse powder using a dry mixer jar. (if using them which is optional). Keep aside.
- Now, drain water from soaked rice. Grind rice using a wet jar to make smooth batter of thick dosa batter consistency adding ½ tsp salt. Transfer this batter to a separate bowl. Add cumin & mix to this batter.
- Take cooled green gram, grated coconut, powdered jaggery and ½ tsp salt in the same wet jar used to grind rice and blend to combine everything well. You need not make very fine paste. It is fine if it stays coarse paste.
- Transfer green gram sweet paste, powdered nuts to a pan with 2 tsp of ghee. Heat this on medium flame mixing continuously so that everything combines well and you get a single mass from which you can make soft balls. This step can also be avoided if you grind & get solid dough good enough to make balls and you have no intention of storing for next dayJ
- On cooling a bit, divide and make small lemon sized balls. Press with your fingers to form small tikkis.
- Heat a iron griddle/ tava. Apply 1 tsp ghee/ oil. Dip the pressed tikkis in the prepared rice batter and place carefully on the hot griddle. Cook covered on low- medium flame. When one side is done, flip to cook other side. Apply little ghee on top and take out from the heat when cooked. Serve hot & sweet healthy tikkis to munch with added ghee (if required).
Notes:
- This sweet dish is generally made using seeds jackfruit. In this case de-husked jack seeds are cooked & blended together with coconut & jaggery. It is used in stuffing instead of green gram used here. Rest of the process remains same.
- Dry fruits are optional here.
- You can deep fry the balls covered with the rice batter too.
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