For the stuffing
channa dhal (kadalai paruppu)1cup
soaked in water for an hour
jaggery powder 1 cup
grated coconut 1cup
cardamom powder 1 tsp
a pinch of salt
For the outer batter:
1 cup maida or atta flour and 1/2 cup rice flour
1/2 tsp salt
1 tbsp ghee
Oil to deep fry
For the stuffing, cook the channa dal in 3cups of water till the channa dal is just soft enough tobe crushed into a powder between your thumb and forefinger.Drain at once and cool it. Grind in the mixie jar one tablepoon at a time till all dhal is ground. Keep aside. Heat the jaggery with 2 tbsp of water on slow heat till it dissolves and strain it through a fine tea strainer into a thick bottomed pan to remove any imputities. Now boil this with a pinch of salt and the grated coconut till it is thick liquid (not stringy). Take it off the heat. Add the powdered channa and cardamom and mix well. It can be made into small balls now and kept on a plate ready.
Now prepare the batter to coat the balls.
Mix the two flours with salt and rub in the ghee well. Then add 1 and 1/2 cup water slowly while stirring well to make a batter of dosa batter cosistency.
Heat oil in a deep kadai for deep frying to medium heat.
Dip the channa balls in the batter and coat all around and slide into the oil gently. Put about 4-5 balls at a time. Fry till the batter is crisp and done to a golden colour.You can make out they are done when the oil stops gurgling. Keep only medium heat throughout except between the batches when heat should be turned up till oil is hot enough to receive the next batch. Then lower to medium heat and add the balls. Coat the batter without a gap otherwise channa stuffing will escape into oil and become black sticking onto the next batch. If this happens carefully pass the hot oil through a metal strainer to the next pan and reuse it.