I today saw the event RCI “Tamil Festivals”,hosted by Viji of Vcusine.My first post This “Suzhiyan” is a must in the Neyvedyam on the Deepavali day.
So I decided to re-post this for the event RCI “Tamil festival”-Deepavali.
- channa dal – 1 part(Soaked for 2-3 hours
- jaggery – 3 parts
- coconut – 1 part
- cardamom – 2 nos.(powdered)
1.Soak chana dal for at least 2 hours. Pressure cook channa dal upto 3 whistle, cool down and grind in blender just to make it a paste. keep aside.
2.Take jaggerry in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.
3.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.
5.At this stage add the ground dhal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
6.Note that water we are adding should be very little.The little we add water to jaggery, sooner the stuffing will get ready.
7.Keep Stirring well till the mixture starts leaving the sides of the vessel.
8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
For outer layer you need
1.Maida/all purpose flour – ½ cup
2.salt – little
1.Mix maida with water and salt to idly/dosa batter consistency.
2.Make balls of the jaggery stuffing.
3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!