Sugiyan (Sukhiyan / Suyan) with Bengal Gram Stuffing

Sugiyan is one of my favourite sweets.  But all these years I never tried doing it. I managed to try it out recently. My kids loved it. I have tried using dosa batter and bengal gram dhal stuffing.It is great snack for tea time (I can have it anytime). I did it using Kuli paniyaram vessel (not traditional deep fried version)
Ingredients:

Idli Batter (fresh not fermented) - 2 Cup

Bengal Gram Dhal : 1 cup
Grated Fresh Coconut: 1/4 cup
Powdered Jaggery: 1 cups (Adjust to your sweet level)
Cardamom Powder: 1/2 teaspoon
Salt : pinch
Oil shallow frying

Method:


Dry roast grated coconut till it is slight brown color
In a heavy bottomed vessel, mix the powdered jaggery and water (just enough to cover it). Allow Jaggery to melt and drain the impurity. Bring it back to boil. 
 Wash and soak Bengal gram dhal for 2 hours. Pressure cook dhal with little water (1 whistle whistle). Drain extra water. Let it cool. After cooling down grind it with coconut. 
When it cool down mash it
Add grinded paste, Cardamom powder to jaggery boil it till moisture is absorbed. Switch it off and let it cool down. Make marble sized balls 
Heat the kuli paniyaram vessel. Put few drops of oil in each slot. Dip the balls in dosa batter and put it in kuli paniyaram. let it cook in medium flame. 
Turn over and cook it in other side. Take out and enjoy it.

TAG