Ingredients for filling
1.Moong Dal/Cherupayar - 1/4 kg
2.Jaggery - 250 gram or as required
3.Grated coconut- 1 1/2 cup
4.Cardamom powder-1 tsp
5.Oil- to fry
Ingredients for the batter
1.Maida/All purpose flour -2 cup
2.Water- 1 1/4 cup
3.Salt -as required
4.Turmeric powder - a pinch
5.Egg-1 (optional)
6.Baking powder -1/4 tsp(optional)
7.Coconut powder/coconut milk -1/2 cup (optional)
Preparation of the filling
1.Soak the moong dal in water for about 4 hours.
2.Cook the moong dal with little water (approx. 1/2 cup water to 1 cup moong dal) Don't over cook the dal.Dal should be in its original texture ,you should not mash it.Open the lid and stir for an additional 2 minutes to evaporate any excess water.
3.Melt jaggery with ¼ cup of water. Strain to remove any impurities .
4.Heat a big pan and add the melted jaggery to it.Add the grated coconut .Let the coconut cook well in the jaggery syrup.Stir continuously and cook until the mixture is close to thick.
5.Add the cooked moong dal to the above mixture.Continue stirring until the mixture turns into a thick paste and separates easily from the base of the pan .
6.Add cardamom powder and keep it aside.
7.Allow it to cool.You should be able to round it up with hands.
Preparation of the dipping batter
1.Add 1/4 tsp baking powder to 2 cup Maida/All purpose flour. Add enough salt for the batter.
2.Add a pinch of turmeric powder to get a nice color.
2.Add coconut milk to better taste.Mix well.
3.To make the batter more soft add 1 egg and mix well in 1 cup of water.The batter will not be too loose or too thick.
4.Mix well to remove any lumps..
Tips:baking powder will prevent the batter from absorbing too much oil.
Preparation of Sugiyan
1.Heat oil in a pan to deep fry
2.Make small balls from the coconut mixture and keep aside
4.Turn over after one side is done.
5.Drain on a tissue paper. Set aside till warm enough to relish.
No comments:
Post a Comment