Sprouted Black Lentil Balls | Ulundhu Kali | how to make Sprouted Black Lentil Flour/ Ulundhu Kali Flour
Sprouted black lentil and parboiled red rice are roasted and ground to make this healthy Sprouted Black Lentil flour (Ulundhu Kali flour). It can be prepared in bulk quantity and stored for a shelf life of 6 months. My mom used to prepare a mass quantity of this health-packed flour as I make Ulundhu Kali balls at least once in 15 days. The Sprouted black gram ball is not only healthy but also yummy to munch and is one of my kid's favourite snack food. Speaking about the taste, it is more than awesome! Try it once and you would agree with me.
How it differs from Traditional Ulundhu Kali Recipe?
- Unlike usual Ulundhu Kali flour, this makes use of the sprouted black lentils which is comparatively healthier than the non-sprouted ones. Yes! The black lentil when sprouted will gain the nutrients.
- The usage of red rice is an added advantage to these power-packed Kali Balls. We use Parboiled Red rice which the traditional recipe doesn't call for. This improves the taste and lifts the health as well.
- Most people make the recipe in the semi-solid state. Trust me, the recipe which I post beats the taste of the usual Kali. The Kali when stirred continuously until it gets thickened enough to make a ball would be great to snack and they keep good for about a week in the refrigerator.
Guys! This is the secret behind my signature recipe. Furthermore, the Gingelly oil, a dash of ghee and the Palm Jaggery makes a perfectly balanced healthy Kali. Before proceeding, let us know what to do and what not to do.
- Sprouted black lentils take a pretty long time to get perfectly roasted since they hold moisture content in them. So, don't rush up while dry roasting them. Be patient, roast well and cool them completely.
- The important thing is that, measure the black lentil before you soak. The lentils when soaked and sprouted are supposed to gain their size. Don't panic! While roasting, they will come back to the original size. To know, how to sprout lentils easily, visit Sprouting post.
- Using a non-stick pan makes the job less messy and easier.
- Don't add the Palm Jaggery directly to the Kali as it holds a good amount of impurities. Adding the filtered Palm Jaggery Syrup ensures Hygenic Sprouted Black Lentil Balls.
So, what comes through this post is a very traditional and very healthy recipe made with sprouted black gram, parboiled red rice, palm jaggery, and gingelly oil. These calcium-rich balls give immense strength to the bones and are highly recommended for adolescent girls.
⏲ Preparation time: 2 days (for making flour) & 5 minutes (for making Kali)
⏲ Cooking Time: 15 to 20 minutes (for making flour) & 10 minutes (for making Kali)
🍽 Servings: 25 Sprouted Black Lentil Balls (approx for 2 cups of flour)
A very healthy and traditional Indian sweet dessert prepared with Sprouted Black lentils, Parboiled red rice, Palm Jaggery and Gingelly oil.
Sprouted Black Lentil Balls / Ulundhu Kali
What to Use? [1 cup = 200 ml]
To Make Sprouted Black Lentil Flour:To Make Sprouted Black Lentil Kali Balls (Ulundhu Kali):
- Sprouted black gram -1 cup
- Parboiled red rice -1/2 cup
- Prepared Sprouted black gram flour -2 cups
- Powdered palm jaggery -1&1/2 cups or Palm Jaggery Syrup - 3/4 to 1 cup
- Water -1 cup
- Salt -a pinch
- Dry Ginger powder - 1/4 tsp
- Gingelly oil - 4 tbsp
- Ghee -1tbsp (optional)
- Dry roast sprouted black lentils and parboiled red rice in a heavy-bottomed vessel over a low flame.
- Cool them down and grind to make a fine powder.
- Take 2 cups of prepared flour in a non-stick pan.
- Add a pinch of salt and a little dry ginger powder to it.
- Add in the filtered palm jaggery syrup made out of 1&1/2 cups of palm jaggery.
- Add water in batches and mix to get a thick batter consistency.
- Start to stir over a low flame. Keep stirring until the batter starts to gather.
- Add the gingelly oil in batches and keep stirring until the batter thickens.
- Add a dash of ghee (if you want), give a quick mix and switch off the stove.
- Make small balls out of it and store in a dry container. You can eat straight away or store up to a week in the fridge.
Video link for "Sprouted Black Lentil Balls" post:
Subscribe to our YouTube channel!
Stay Connected on YouTube, Facebook & Instagram!
Stay Connected on YouTube, Facebook & Instagram!
For comforting the easy understandability of the recipe, the step by step detailed procedure, along with the picture is shown below:
Step-by-Step Procedure with Pictures
How to Make?
To Make Sprouted Black Lentil flour/ Ulundhu Kali Flour:
- Allow a cup of Black lentils to sprout. Take the sprouted black lentils in a heavy-bottomed vessel.
- Roast the sprouted black lentils on a low flame until the aroma comes out. It takes quite a long time to get roasted perfectly.
- The perfectly roasted sprouted lentils would look like this.
- Take half a cup of parboiled red rice in the same vessel.
- Roast the parboiled rice until it starts to pop out and keep aside.
- The roasted parboiled red rice would look like this.
- Cool the ingredients completely and grind the roasted ingredients to a fine powder. We usually make a big batch and grind in a mill to a fine powder. If making a small batch, grind n a mixer jar and sift it.
- The very healthy Sprouted Black Lentils flour (Ulundhu Kali flour) is ready to store in a dry, airtight container. If handled with moisture-free hands, it can keep well for more than 8 months.
To Make Sprouted Black Lentil Balls / Ulundhu Kali Balls:
- Take two cups of flour in a non-stick pan.
- Add in a pinch of salt which is added to lift the sweetness of the balls.
- Add some dry ginger powder to the flour. If you have added dry ginger while grinding the flour, skip adding it now.
- Add powdered palm jaggery and water to a pan and make syrup out of it. Filter the syrup to get rid of the impurities present before adding into the flour. If you have a handy palm jaggery syrup like me, adjust the quantity according to the density of the syrup. If the syrup is thick, add 3/4 cup and if it is thin, add a cup of syrup.
- Add a cup of water to the flour in batches and mix until combined.
- Mix everything while adding water in-between to make it to a thick batter consistency.
- The consistency of the mixture should be like a smooth and thick batter.
- Switch on the stove and start stirring on a low flame.
- Keep stirring to prevent the formation of the lump.
- Once the batter starts to gather, add the gingelly oil a tablespoon at a time.
- Add gingelly oil little by little and keep stirring until the water content goes away from the mixture.
- The Kali should be thickened enough to make the balls. The water content in the Kali should evaporate completely.
- Finally, splash a tablespoon of ghee, mix, and switch off the stove.
- Make small balls out of it and serve. You can store the sprouted lentil balls in the fridge for a week.
Video for "Sprouted Black Lentil Balls":
- Palm Jaggery can be substituted with Jaggery. But, Palm Jaggery wins the race both health-wise and taste-wise.
- Having Palm jaggery syrup in hands would make your job much easier.
- If doing a mass preparation, do grind in a flour mill which gives a fine flour for making perfectly smooth Black Lentil balls.
- Use a non-stick pan to prevent the Sprouted Black Gram Kali from sticking at the bottom.