Instructions

1. 1
   Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up.
2. 2
   Boil kadalai paruppu. This should take about 40 minutes in a regular pot on the stove, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).
3. 3
   Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough.
4. 4
   Make small balls with the dough.
5. 5
   Make a thin batter with the maida and water. Add salt as needed.
6. 6
   Dip the dough balls in the batter.
7. 7
   Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added.
8. 8
   Add a few battered dough balls. Deep fry individually until golden.