SUZHIYAM

Ingredients:

For the Pooranam (Inner stuffing):

Chana dal - 1/2 cup
Jaggery - 1/2 cup ( little less )
Cardamom powder - 1 tsp
Coconut - 1.5 tbsp

For Outer Wrap:

All purpose flour -2 cup
Oil - to deep fry
Salt - a pinch

Method:

1. For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
   
   
   
   
2. Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
   
   
   
   
3. Dry roast coconut till the moisture leaves. Grind channa dal to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
   
   
4. Add roasted coconut, cardamom powder to the grinded channa dal and add  powdered jaggery . Make small lemon sized balls and keep it ready.
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6. Take the all purpose flour make it a thick batter by adding water .
7.  Take each ball and immerse it in the batter, dip well such that it coats on all sides.
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9. Deep fry them in preaheated oil. The balls tend to stick to each other , try to leave space between. Anyways we can seperate them after taking it out too.
   
   
   
   
10. Turn over to other side and cook on both sides. Take them while they turn golden brown. Drain it in a tissue and enjoy your suzhiyam.
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