|Mung dal||1 Cup (16 tbs)|
|Grated jaggery||1 Cup (16 tbs)|
|Grated coconut||1 Tablespoon|
|Poppy seeds||1 Teaspoon|
|Finely chopped almonds||1 Tablespoon|
|Cashew nuts||1 Tablespoon|
|Cardamom powder||1⁄4 Teaspoon|
|Rye flour||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
Soak the mung dal for 10-15 minutes and pressure cook for 10,minutes.
In a 1 heavy-bottomed pan mix together the cooked dal, grated jaggery, poppy seeds, chopped nuts and sultanas and place on a low flame.
Make sure you stir occasionally or else the mixture will get burnt.
Cook till it readies a semi-dry consistency.
Just before taking off the flame mix the cardamom powder into the mixture and keep covered.
Add a couple of drops of oil to the water and bring to a boil.
Then add the rye flour, a little at a time and stir continuously till it reaches the consistericy of a dough.
Take off the flame.
Leave to cool for 5 minutes.
Smear your palms and fingertips with a little oil and with a small portion of the dough shape a cup using your thumb and pointer finger.
1 lace a teaspoon of the filling in this cup and seal the edges.
Roll into a ball again.
Steam these brownies in an idli stand or a steamer for 10-15 minutes.