1 Bowl Chana Dal,
1 and Half Bowl Pitambari Ruchiyana Jaggery Powder,
Half Tea Spoon Nutmeg Powder,
One and Half Bowl Whole Wheat Atta,
Pitambari Arishakti Rice Bran Oil (For Deep Frying)
Wash and Soak Chana Dal for 3 to 4 hours. Boil soaked dal well.
Strain excess water from boiled dal.
Now add Pitambari Ruchiyana Jaggery Powder and cook boiled Dal and Jaggery together
until the mixture become dry.
Now make paste of dal and and jaggery
and add nutmeg powder and mix it well.
Take another bowl and make a soft dough of whole wheat Atta and One Table spoon Pitambari Arishakti Rice Bran Oil and keep it aside for 20-25 minutes.
Now take a small portion of dough and make bowl of it and fill the dal & jaggery mixture in it.
Close these balls well and press little for making it flat.
Heat Pitambari Arishakti Rice Bran Oil and deep fry flatten balls until golden brown.
Dhonde ready to serve.
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