Suchiyam

Ingredients

• 500 ml Chana dal
• 5 Cardamom
• 125 ml Urad dal
• 500 ml Raw rice (for the outer coating)
• 100 Grams Jaggery
• 1 Coconut

Instructions

1. Half-cook the chana dal, drain the water, add jaggery and cardamom, and grind it thick without adding water. Mix in coconut pieces and shape into small balls. Soak the raw rice and urad dal together, add a little salt, and grind it as you would for bajji batter. Dip the chana dal balls in this batter, heat coconut oil in a pan, and fry.