• Chana Dal  –  1 cup
• Sugar     –     1¼ cup
• Rice powder –  1 Cup
• Cardamom powder  – 1 tsp
• Oil for deep frying.

                              Chana Dali Muliku / Sukrundo

1. Wash and pressure cook chana dal.
2. When it is cooked, drain the water completely.
3. Smash the chana dal coarsely manually.
4. In a kadai add chana dal sauté in a medium heat, so to evaporate any water content for about 2 minutes.
5. Add sugar in it and sauté continuously till it becomes thick paste.
6. Add cardamom powder and mix well.
7. Keep it aside for cooling.
8. In a bowl mix the rice powder with water till the paste becomes to the consistency of a dosa batter.
9. Now make small lemon size balls of  the dal sugar paste.
10. Heat oil in a kadai for deep frying.
11. Now dip the ball completely in the rice batter one at a time and gently slide it into the hot oil.
12. Fry both sides till it becomes golden brown.

1. Number of dal balls to be fried at a time depends on your size of the kadai and the quantity of oil.
2. You can also dip in Maida batter instead of rice batter.
3. But if you dip in rice batter it will last for few days more than the other.
4. Take care that there is no moisture left  in the dal mixture.