Munthiri Kothu

Munthiri Kothu

Munthiri Kothu is one among the traditional and authentic sweet of Tuticorin and Tirunelveli. Munthiri Kothu is one among the must to do sweet in my mom’s place during Diwali. My grandfa loves this to the core, I would see him munching this Munthiri Kothu very often during Diwali and sometimes skipping this meal.

Munthiri Kothu is very simple, easy, yummy healthier and consumes less time in preparation. I would say it as a dried fried mungbean laddu coated with rice flour. You can also coat this mungbean laddu using rice flour or all-purpose flour or with the combination of these both flour.

For Diwali, this Munthiri Kothu was also in my must to do list and also this was my first attempt and I came out well, I could see my hubby munching munthiri kothu the most 🙂 . Let us move on to the recipe…

Hey it’s Friday, I am taking it to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.

Munthiri Kothu

Munthiri Kothu

Ingredients:

  • Mung Bean/Paasipayaru/Whole Green Lentil – 1 cup
  • Jaggery – ½ cup
  • Cardamom powder – ½ tsp
  • Salt – a pinch
  • All-purpose flour/Maida – 4 tbsps
  • Rice flour – 2 tbsps
  • Oil – for deep frying

Making of Munthiri Kothu –

Preparation:

  • Dry roast mung bean/paasipayaru/whole green lentil in a kadai, until it changes to golden brown in colour.
  • Prepare Jaggery syrup: Add jaggery to a cup of boiling water and wait until the jaggery melts and comes to a syrup consistency (water reduces to ½ the quantity), strain the residue and keep the syrup aside.
  • Take all-purpose flour/maida, rice flour and a pinch of salt in a bowl. Mix all these together.
  • Pour in little water, mix well with your hands and bring it to a paste consistency. (Be sure no lumps are formed and the paste should be thick, so that it can coat the laddus).
  • Meanwhile heat oil in a kadai.
  • Grind the roasted mung bean to a fine powder. Sieve the flour in a bowl, add in the cardamom powder, pour in the jaggery syrup little by little and mix them well with your hands.
  • Grease your palm with ghee/clarified butter, divide the flour to small portions and roll them into balls and keep them aside.
  • Take three laddus together, coat them together in the flour paste and gently drop them to the hot oil.
  • Deep fry by swapping sides until it turns golden brown, drain the oil and transfer it to plate.

Store in an air-tight container, once it comes to room temperature. It stays fresh for a week time.

 

 

6 Responses »

  1. These look super interesting and I really want to try one!!! I don’t think I would be able to get all the ingredients to make them where I am 🙁 But one day I will and I’m sure it will be so worth it… If it makes your grandfa skip his dinner and go straight for this there must be something special about them 🙂 Thanks for sharing this with us all at Fiesta Friday. Have a great weekend!

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