Pala Munjalu Recipe


For Stuffing:

  • 3/4 cup Chana Dal
  • 1 cup Jaggery, powdered
  • 3 tbsp Grated Fresh Coconut
  • 1/4 tsp Cardamom Powder
For Outer Layer:
  • 1.5 cups Semolina
  • 3 Cups Milk
  • Oil for deep frying
  • Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
  • Drain all the excess water completely. Make sure that there is no water and let it cool down. 
  • Grind the cooked dal into a powder and keep it aside.
  • Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.
  • Now add the ground chana dal, grated coconut and cardamom to it and mix very well.
  • Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.
  • Let it cool and divide into round shape balls. Keep them aside.
  • Bring milk to a rolling boil. Slowly add the semolina to it and stir continuously without any lumps.
  • Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens.
  • Let it cool for sometime and knead it well. The semolina dough should be very soft.

  • Grease your hands with little oil / ghee and divide the dough into round shape balls.
  • Flatten the dough ball and keep pressing with your finger to form a disc or cup.
  • Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.
  • Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.
  • Remove from the oil and place on paper towels. Serve!

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