Cashew Bunch

Step 1: To begin making the Munthiri Kothu, dry roast green gram in medium flame until it changes golden brown

Step 2: Allow it to cool and transfer into mixer

Step 3: Grind into coarse powder and keep it aside

Step 4: Dry roast coconut until it changes color

Step 5: I have used dessicated coconut

Step 6: Now add jaggery to a pan and add water

Step 7: Stir and boil until jaggery dissolves and add cardamom powder and mix

Step 8: No need to check for any consistency

Step 9: Once the jaggery syrup starts boiling, add powdered green gram and roasted coconut

Step 10: Mix everything together until combined

Step 11: Once it is warm enough to touch, take small portion and roll into balls

Step 12: Keep aside

Step 13: Heat oil in a heavy bottomed pan

Step 14: Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl

Step 15: Add water little by little and mix without lumps into a smooth batter

Step 16: The consistency has to be slightly thinner than dosa batter

Step 17: Dip the balls into batter and roll so that it gets well coated by batter on all sides

Step 18: Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides

Step 19: Remove from oil and drain excess oil in kitchen tissues

Step 20: Serve warm and enjoy

Step 21: It stays good for about a week at room temperature

Step 22: Serve Munthiri Kothu as a dessert after your everyday meal of Mixed Vegetable Sambar, Cabbage Poriyal and Steamed Rice