SUYYAM:
All purpose flour=2cup
Bengal gram=3/4cup
Jaggery=1cup
Grated coconut=1cup
Cardamon=4
Oil for frying
Boil bengalgram until cooked and drain the water.
Roast the grated coconut for a couple of minutes. Add the
jaggery & simmer on a low heat till the jaggery melts completely.
Add the cooked dals & continue to simmer till the mixture
blends & thickens. Set aside the filling & allow it to cool.
Then make this into round balls. Heat 3 tsp of oil in a pan and
add it to the flour and add the required amount of water
to make into a thick liquid to the consistency of dosa batter.
Divide the filling into small gooseberry sized balls.
Dip each ball in the batter until it is completely covered
by the batter and deep fry in the oil over a medium flame
until golden brown in color.