For the Batter
Raw Rice : 1 cup
Urad dal : 1/4 cup
Salt : a pinch
For the filling
Grated coconut : 1 cup
Jaggery : 1/2 cup
Cardamom powder : 1 tsp
Oil for deep frying
Soak rice and dal together for 2 hours.
Grind to a very smooth paste and add salt to it.
Dissolve jaggery in 1/4 cup of water and drain it.
Mix coconut and jaggery water in a heavy bottomed pan stir on low flame until the mixture comes together.
Switch off the flame and add cardamon powder.
Roll them into small balls and keep aside.
Heat oil in kadai, dip each ball in the prepared batter, put it in oil and fry until golden brown.