SUGIYAN

This is another slowly disappearing palagaram in our modern homes. Try once in a way.


SUGIYAN

Ingredients:

For the filling:
1 cup whole moong dal
1 cup sugar
¼ cup grated coconut
½ tsp cardamom powder
A pinch of salt.


For coating:
1 cup urad dal soaked
2 cups rice soaked
little salt
oil for frying.

Method:
Boil the moong dal in little water so that it is about ¾ boiled.
Allow almost all of the water to evaporate.
Mash it nicely.combine the cooked dal with the sugar.
Cook on medium heat stirring continuously.
Add in the coconut cardamom powder and salt.
Cook till it forms a ball. Remove and keep.
When cooled it will be thick in consistency.
Take the moong dal mixture make them into lime size balls.

Grind the urad dal and rice to a fine paste.
It should be liitle thicker than dosai consistency.
Add the salt, mix well.

Heat oil in a wok for deep frying.
Take the ball one at a time and dip in the coating dough.
Carefully release each one at a time into the hot oil.
Fry them until they turn golder brown.
Serve with a hot cup of tea.


Note: you can even make the filling with channa dal
using the same method.