Wash and dry the whole moong dal in kitchen tissue paper for 30 minutes. Then roast moong dal in a medium skillet for about 8 minutes or until all the color changes and releases a nice aroma.

When roasted dal become cool enough to touch, grind them using coffee grinder into a coarse powder and set aside.

In a sauce pan heat jaggery with 2tablespoon of water until jaggery melts remove from the fire and strain to remove the impurities and set aside.

In the same sauce pan bring the jaggery to heat and when water is reduced or about 3 minutes add coconut and mix everything well. Switch off the flame and add powder roasted moong dal and cardamom powder to jaggery coconut mix. Mix everything to combine well and set aside.

When jaggery-dal mixture is cool enough to touch make small balls about the size tennis ball and set aside.

In medium bowl mix rice flour, salt, yellow food color and water to form a loose batter and set aside.

In deep bottom pan heat oil and when it reaches 370 F or hot, dip each stuffing ball into the batter and carefully add to oil. Flip few times to get uniform crispiness. It will take about 4-5 minutes to get fully cooked. You can fry 3 at a stretch. Once it is crispy strain them using a slotted spoon and drain extra oil using a kitchen tissue.

Enjoy with hot tea.