Suzhiyan recipe

Ingredients

• 1/2 cup Chana dal
• 1 cup Jaggery
• 1/2 cup Coconut (grated)
• 2 Cardamom (powdered)
• 1 pinch Salt
• 16 Pooranam balls
• 1/2 cup Maida (all purpose flour )
• 1 tbsp Rice flour
• 1/4 cup idli dosa batter
• 1 pinch Cooking soda (optional)
• Salt

Instructions

1. 1

   --- Stuffing ---

2. 2

   Wash and soak chana dal firstly for 3 hours.

3. 3

   Then pressure cook with enough water to just immerse for 3 whistles in medium flame.

4. 4

   Once done, mash or grind it. You can do it coarse for a good texture.

5. 5

   Keep aside and then take powdered jaggery with water just to immerse it.

6. 6

   Once dissolved, filter it through a metal strainer to remove any impurities.

7. 7

   After that, wash the vessel and return the jaggery to it. Boil until frothy.

8. 8

   Add the mashed dal, little salt and mix well..

9. 9

   After that, add coconut and continue cooking until thickens.

10. 10

    Once leaves sides of the pan and thickens, add cardamom powder. Mix and switch off the flame. It thickens as it cools so no need to wait until it is too much thickening.

11. 11

    Cool down completely and then make into small lemon sized balls.

12. 12

    --- Make suzhiyan ---

13. 13

    Heat enough oil in a kadai firstly.

14. 14

    To make the batter, mix maida, rice flour, idli batter, salt and required water to make thick batter.

15. 15

    Dip the rolled balls in it. Use just two fingers or finger tips.

16. 16

    Drop carefully in the oil. You can fry few at a time. Just 30-40 seconds, flip to cook evenly.

17. 17

    Fry briefly for 20-30 seconds or until the outer layer is cooked.

18. 18

    Repeat to finish all. Drain from oil, over paper towel and suzhiyan is ready.