Sooyan Recipes

SOOYAN

Steps:

• 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.