Pesalu Kadiyalu

Ingredients

• 3 cup Moong dal
• 1 Ripe banana
• as needed Salt
• 3/4 cup Washed and sun-dried rice flour (see preparation note)
• Oil (as needed)
• 1/4 cup Urad dal

Instructions

1. To prepare the rice flour: soak raw rice for 1/2 hour, drain, and spread on a cloth to dry in the shade. Have it ground into flour at a mill, then dry it in the shade for 2 more days and sift. Use as needed.
2. Wash the moong dal, combine with the urad dal, and soak in water for 3 hours. Dissolve the rice flour in a little water and set aside.
3. Grind the soaked dals into a thick batter. Finally add the rice flour mixture, salt, and mashed banana, and grind together.
4. Heat oil three-quarters full in a small pan. Pour the batter from a spouted bowl in a circular motion into the oil to form a ring shape, making sure the ends meet neatly.
5. Once the underside is cooked, flip it gently with a stick. Once golden, lift it out with the stick, drain the oil, and serve.
6. Serve alongside moong dal payasam and coconut chutney. Payasam: lightly roast moong dal, add water, and cook. Once just tender, add an equal quantity of grated jaggery, cook a little longer, then remove from heat. Roast cashews and raisins in ghee and stir in.