Seeyam

Stuffing:

• Channa dhal - 2/3 cup (250ml cup) or 125g
• Jaggery - 175g
• Cardamom - 4
• Grated coconut - 4 tblsp
• Cooking Oil - for frying

Batter:

• Maida (Plain flour ) - 1/2 cup(250ml cup) or 75g
• Salt - a pinch
• Baking powder - 1/4 tsp
• Water - as required

1. Wash and soak channa dhal in water for about 1/2 an hour. Crush the cardamom seeds without the shell.
2. Make a batter by mixing the maida flour, salt and baking powder with little water.
3. Cook the dhal in water until it is soft enough and drain the extra water. Take care not to overcook it.
4. Meanwhile take the jaggery in another saucepan, add v.little water and make it into a thick paste.
5. Filter this paste in a strainer if necessary to get rid of the any grit.
6. Add jaggery paste, crushed cardamom and grated coconut to the cooked dhal and mash well.
7. Take about 1/2 a tablespoon of Channa dhal stuffing and roll it into 3-4cm size ball; place it on a plate and keep it aside.
8. Repeat the above step until all the stuffing is finished.
9. Dip the ball into the batter and deep fry it;
10. Deep fry about 4-5 battered balls in oil at a time.
11. Do the above two steps until all the batter and stuffing are finished.

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