For Day 3, Week 1 of BM #42, here is one of the traditional recipes made for Krishnashtami. This is a classic recipe from my Mother-in-law. What can I say about these crunchy cuties, supposedly loved by the Lord himself?

Ingredients - 

Rice Flour 1 cup
Moong Dal, soaked in water for 30 minutes 1 Tbsp
Jeera / Cumin seeds 1/2 tsp
Red Chilli Powder and Salt as needed
Hot Oil 1 tsp
Oil for Deep frying.


Method Of Preparation -

Dry roast the rice flour until it slightly changes color.

Set aside and let it cool.

After the flour cools, mix in the drained moong dal, salt, red chilli powder and cumin seeds. Add hot oil to the mix and knead to a soft dough using as little water as possible.

Pinch small portions of the dough to make marble sized balls. Take care not to roll the dough too tight to reduce the risk of explosion :).

Set aside the prepared balls to dry or about 10 minutes while the oil is getting hot.

Reduce the flame after the oil is hot enough. Gently slide all the balls and let them fry until they change color and all the bubbles in the oil disappear. It took approximately 15 min.

Remove onto paper towels and they are ready to be offered to Lord Krishna!

Preparation Time 15 min + 15 min frying time
Makes about a cup or about 20 marble size ones


  1. Priya Suresh Says:
  2. Love to munch this addictive balls, very crunchy they are.

  3. very interesting...we do not celebrate these festivals so its a treat for me to read and enjoy these recipes.

  4. Sooooo tempting !

  5. Sarita Says:
  6. Very tasty recipe.. I tasted some other sweet palakayalu.. Urs looks yummy..

  7. Srivalli Says:
  8. Oh never knew we had our own version of cheedais...since mom mostly makes what's done in madras, I was only aware of these customs..:)..your paalakayalu looks so light and delicious..

  9. Padmajha Says:
  10. Looks perfect!I am sure to make this for janmashtami.

  11. That is so cute and tempting snack ! Wonderful....

  12. Unknown Says:
  13. What a beautiful color you got they looks so crisp nice one.

  14. Suma Gandlur Says:
  15. A perfect Krishnasthami recipe.:) I haven't prepared them in years and this post just reminded me how good they are.
    We add coconut too to make paalakayalu.

  16. Pavani Says:
  17. Crispy and crunchy palakayulu.

  18. Unknown Says:
  19. These balls very addictive. Temping.

  20. Padmajha Says:
  21. Hi Harini! I made these last night and have posted it in my blog. They are super addictive and I will be making them again this weekend. Thanks for sharing such a traditional recipe :)

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