Sooyan

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READY IN: 5hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash& soak the chana dal for 2 hours.
  • Grind to a fine paste.
  • Pressure cook the ground paste.
  • Cool.
  • Crush into smaller pieces.
  • Set aside.
  • In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.
  • Now add the crushed pieces of chana dal.
  • Mix well.
  • Stir.
  • Add grated coconut.
  • When it thickens, add the cardamom powder.
  • Cool.
  • Make equal lemon-sized balls.
  • Set aside.
  • Mix rice and dal together to make a fine powder in a mixer.
  • Add water and make it into a thick batter.
  • Heat oil on medium heat.
  • Dip the dal-jaggery balls in the batter.
  • Gently slip into the oil.
  • Deep fry atleast five at a time.
  • Drain and serve hot or cold with sugar on top.
  • The filling can be replaced by the coconut-jaggery mixture also.
  • Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.
  • The outer cover is done in the same way and deep fried.
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