Bread Moong Dal Balls | Bread Sukhiyan

Bread moong dals are quick snacks that you can prepare at home, and the protein packed filling of green moong dal with jaggery tastes delicious. If you are looking out ways to finish off left over bread slices, then this is a great option. The filling is similar to sukhiyan, but the cover is crispier than sukhiyan. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 12

Author ~ Julie

Ingredients

bread 12 slices

for filling

cherupayaru /whole moong /green gram 1 cup

grated coconut 3/4 cup
jaggery 1/3-1/2 cup
cardamom powder/elakka podi 1 tsp
dry ginger powder/chukku podi a pinch (optional)
salt a pinch

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Method

• Melt the jaggery with 1/ cup water and strain the impurities.
• Wash the dal and add to the pressure cooker. Add a pinch of salt and pressure-cook on high for 2–3 whistles, depending on the quality of the dal.
• After the pressure is released, add grated coconut, melted strained jaggery syrup. Cook again till the moisture is absorbed. Add in the cardamom powder, dry ginger powder (if using). Switch off flame and leave to cool lightly.
• Make lemon size balls of the filling when warm and keep aside.
• Trim the edges of the bread, dip the slice in water, and immediately remove the bread. Squeeze out all the excess water and place one ball of the filling, seal the edges of the bread making a ball shape.
• Similarly, make all the balls and keep aside.
• Heat oil in a wok and check if oil is hot enough to deep-fry the balls.
• Drop in each of the balls and fry on medium flame till it's evenly browned on all sides.
• Drain from the oil and place on paper towels. Similarly, fry all the balls and serve warm with black tea.

NOTES

* You can even make a thick batter with rice flour and water. Dip each of the balls and fry.

* Adding a pinch of salt to the dal enhances the sweetness.

* Don't overcook the dal else the balls may absorb more oil and the filling may not taste good.

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