2 cups rice flour
1/2 cup blackgram dal flour
1 ladle greengram dal flour
Pinch of salt
Oil to fry
1 cup grated jaggery
1/2 tsp cardamom powder
Make a soft dough of the flours and salt with water. Divide into four pieces and one by one put them in the pressing machine used for making idiappam, but with bigger holes. Press directly on hot oil and cook till the hissing sound stops. Ensure that both sides are cooked. Drain the excess oil on a tissue paper. Repeat for all the rest of the dough. Break them into smaller pieces.
Heat the jaggery with little water. To check the required consistency, drop a bit of jaggery syrup in plain water in a cup and try to form a soft ball of it. If you can do that, the consistency is perfect. Immediately add the cardamom powder and the fried item and mix well.
Grease hands with little ghee and rice flour. Make balls of the mixture while hot.
P.S : Make the dough in smaller quantities as after some time, it will turn brown when fried.
This is a very famous sweet of Tamilnadu and prepared mostly in marriages. However, nothing can beat the taste of manoharam prasadam prepared in the Melkote Temple of Karnataka that is close to Bangalore where this is the specialty.