This is my mum’s favourite. The best I ever tasted was from our late Priest’s wife. She could make dozens upon dozens and they would all taste delicious.
She never had the opportunity to show me how she made her’s but thanks to recipe books and a tweak here and there I have finally managed to make Thorpor.
And I am never going back to lissing for them now 🙂 🙂
Ingredients for the filling:
- 2 x cups channa dhal.
- 1 x cup castor sugar.
- 1 x tsp elatchi powder.
- 1 x tbsp. margarine.
- ¼ x tsp salt.
- Desiccated coconut.
Ingredients for the batter:
- 2 x cups cake flour.
- ¼ x tsp salt.
- 1 x tbsp. rama margarine.
- ½ x cup water.
- Enough milk to form a slack dough batter.
- ¼ x cup castor sugar.
- 1 x tsp baking powder.
- 1 x tbsp. sugar.
Method for the filling:
- Cook the dhal till it is soft and can easily be mashed when pressed between the fingers.
- Drain the dhal and place in a dish.
- While the drained dhal is still hot add the 1 x cup castor sugar, elatchi powder, the margarine and salt.
- Mash together till a mass is formed.
- Add desiccated coconut till you can forms balls which can be held together. I used roughly 500g coconut.
- Place the balls on a baking tray and cover with cling wrap
- Place in the fridge over night to set
Method for the batter:
- Rub the flour, salt and margarine together to form a bread crumb texture.
- Add the water and the milk.
- Add the ¼ cup sugar.
- Cover with cling wrap and pop into the fridge to rest overnight.
When you are ready to fry.
Mix the baking powder and the tbsp. sugar into the batter.
Take the balls and dip them into the batter so that the entire ball is covered in the batter.
Deep fry in oil till golden brown