Susiyam
Veg
Vegan
Sweet fried dumplings — a filling of cooked chana dal and freshly grated coconut sweetened with jaggery, shaped into balls, coated in a thin rice-flour batter, and deep-fried until golden. A Chettinad festival sweet with a crisp outer shell and a dense, coconut-sweet interior.
Cuisines
Chettinad
Best for
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | chana dal |
| 1 cup | jaggery |
| 1 cup | grated coconut |
| 1 tsp | cardamom powder |
| 1 cup | all-purpose flour |
| 1 pinch | salt |
| as needed | water |
| as needed | oil for frying |
Instructions
- 1 Wash and soak the chana dal for 2 hours.
- 2 Cook the soaked chana dal in a pressure cooker with enough water until soft and mushy.
- 3 Drain any excess water and mash the cooked dal thoroughly.
- 4 In a pan, melt the jaggery with a little water to form a syrup.
- 5 Add the mashed dal to the jaggery syrup along with grated coconut and cardamom powder.
- 6 Cook the mixture on low heat until it thickens and leaves the sides of the pan.
- 7 Allow the mixture to cool and then shape it into small balls.
- 8 In a bowl, mix all-purpose flour with a pinch of salt and enough water to form a smooth batter.
- 9 Heat oil in a pan for deep frying.
- 10 Dip each dal ball into the batter to coat it well.
- 11 Fry the coated balls in hot oil until golden brown and crispy.
- 12 Drain on paper towels and serve warm.
Tips
Ensure the dal mixture is not too wet, or the balls may break while frying.