1/2 cup Urad dal (black gram dal)
1 cup rice
1/8 tsp salt & pinch of sugar
1 cup chana dal (bengal gram)
1 cup grated jaggery
1/2 tsp cardamom powder
Oil for deep frying
Preparing the outer layer
Soak urad dal and rice for 4-5 hrs and grind to fine paste with little water. The consistency should be that of dosa batter. Add salt and 1pinch of sugar, mix and keep it aside.
Pressure cook chana dal with 1cup water. The dal should just be cooked, drain any excess water remaining. Mash the dal when hot. In a heavy bottom pan add the mashed dal, jaggery and cardamom powder. Cook this on medium flame stirring continuously. Turn off the heat when the dal starts to leave the sides of the pan. Cool the mixture and divide into equal size balls.
Heat oil in a heavy base pan for deep frying. When oil is hot turn to low flame. Dip few balls in urad dal batter (outer layer) and drop them carefully into the hot oil. Increase the flame and deep fry evenly to golden brown. Remove and drain on kitchen towel. Repeat the process till all done.
Serve warm with ghee (optional).