- Roasted channa dal – 1/2 cup
- Roasted moongdal – 1/2 cup
- Coconut grated – 1 cup
- Jaggery – 1 cup
- Roasted Sesame seeds – 2-tsp
- Popped rice (layi/layee) powder- 1 tbsp. (Optional) readymade pitto is available or can be dry roasted and blended
- Cardamom powder – 1- 2 tsp
Method:-
- Dry roast Sesame seeds,Channa dal and Moong dal each separately till you get a nice aroma.
- When cool coarsely powder channa dal and Moongdal.
- In a pan add 1/4th cup water and the jaggery and heat in medium flame.
- Besides it on the kitchen platform place a small plate add little water to check whether the jaggery has got its consistency.
- When the jaggery is fully melted and the syrup becomes thick just drop a little in this water.
- We should be able to shape into ball if rolled with fingers. Till we get that consistency we need to wait for the jaggery to become syrup.
- Immediately simmer gas and add the grated coconut, now the jaggery syrup will get diluted wait till bubbles appear in the centre and the sides of the pan.
- Now add the coarsely powdered channa dal, mong dal, til and cardamom powder cook for 2-3 minutes.
- Mix very well. Switch off gas.
- When cool store in a clean air tight box.
Note:
- This can be prepared with channa dal alone also – in that case you can omit moong dal.
- Layee/layi pitto (popped rice powder is optional.
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