Suzhiyan

INGREDIENTS:

For inside puranam:
Bengal gram(kadalai paruppu) - 200 gm
Jaggery - 300 gm
Coconut powder - 3 table spoon
Cardamom - as required
Ghee- 2 table spoon

For outside layer :
Raw rice - 100 gm
Urad dal - 200 gm
salt- as required

METHOD:

   Lightly roast bengal gram (Do not burn or roast it too hard). Then pressure cook it well . Once cooked, add jaggery and grind them using mixer,  in to a smooth paste . When grinding it, do not add water. Then add coconut powder, cardamom powder  to the paste and mix well. In a pan, add 2 table spoon ghee and once heated, add this paste and stir continuously until it gets thickens and comes together .

    Soak rice and urad dal in water separately for  1 hour . Then grind them separately and mix them well  with salt.The batter should be thick in consistency. Do not add more water, as it will drip in oil while making suzhiyan.

       Now, make small balls of the bengal gram paste and dip it in the batter and deep fry in oil.

NOTES:

For outside layer, if  you find difficult to make raw rice and urad dal batter, you can use all purpose flour(maida) instead .

Kuzhi Appam

INGREDIENTS:

Warm milk - 1 cup
Jaggery  - 1 cup
All purpose flour(maida) - 1/4 cup
Rice flour - 3/4 cup
Rava* - 1/4 cup
Coconut powder- 2 tablespoon
Cardamom- as required
Baking soda - a pinch (For appam to come fluffy)

METHOD:

In warm milk, add jaggery and dissolve it. Then add all purpose flour, rice flour, rava , cocnut powder,cardamom powder , 2 teaspoon ghee and mix together well. Then add baking soda, and add some water and make it with the consistency of a dosa batter. Heat Kuzhi paniyaram pan, add little oil in that. Once heated, pour batter in to that and wait for few minutes and turn to other side, till they are cooked to a golden brown colour.

NOTES:
Roast the rava for few minutes before adding to the flour , in order to avoid the raw smell of it.