I always associate Munthiri Kothu with the Christmas season. That was when Mom and Ammachy used to make this in large quantities. This is how my mom makes it. I know there is another version with rice also as an ingredient. But this version has only jaggery and Moong dal as the main ingredients.
Moong Dal: 2 cups
Jaggery: 400 gms
Cardamom Powder: 1 tbsp
Salt: 1/4 tsp
Maida/All Purpose Flour: 1.5 cups
Water to make the Maida batter
Oil: for deep frying.
Dry roast the moong dal on medium flame
When it becomes this colour as in the picture below, take off fire.
Let it cool and then coarsely grind it in your dry grinder. Keep it aside.
Melt the jaggery by adding one cup of water. Strain it and again bring to boil.
Now add the cardamom powder and the ground dal. When mixed properly, take off fire.
When it is still warm (not necessarily hot) make small balls out of it and keep aside.
Mix the maida with enough water to get a batter. (consistency of dosa batter)
Dip each ball in the batter and deep fry in oil.
You can store it in airtight containers and have it with your tea.