Sooyan

Directions

1. 1
   Wash& soak the chana dal for 2 hours.
2. 2
   Grind to a fine paste.
3. 3
   Pressure cook the ground paste.
4. 4
   Cool.
5. 5
   Crush into smaller pieces.
6. 6
   Set aside.
7. 7
   In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.
8. 8
   Now add the crushed pieces of chana dal.
9. 9
   Mix well.
10. 10
    Stir.
11. 11
    Add grated coconut.
12. 12
    When it thickens, add the cardamom powder.
13. 13
    Cool.
14. 14
    Make equal lemon-sized balls.
15. 15
    Set aside.
16. 16
    Mix rice and dal together to make a fine powder in a mixer.
17. 17
    Add water and make it into a thick batter.
18. 18
    Heat oil on medium heat.
19. 19
    Dip the dal-jaggery balls in the batter.
20. 20
    Gently slip into the oil.
21. 21
    Deep fry atleast five at a time.
22. 22
    Drain and serve hot or cold with sugar on top.
23. 23
    The filling can be replaced by the coconut-jaggery mixture also.
24. 24
    Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.
25. 25
    The outer cover is done in the same way and deep fried.