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Thursday, January 28, 2010

PigeonPeas Stuffed Ballpancakes -- Sweet and Shallow-fried

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This recipe comes straight from my MIL's kitchen. She loves making foods that scream "tradition" and is quite an expert at making long-forgotten dishes that people either don't care for or care to make or simply don't have the time to make. Most of us are living in the fast lane after-all. Why bother when we have pre-cooked meal choices, snack bars and restaurant in every corner, right? Well that is where some of us err. Nothing beats home cooked and certainly nothing beats meals/snacks made from scratch.Agreed that it can't be done on a daily basis.But now and then we have to take the time to do things "old school".So here it is..a sensational dish that is a thing from the past..Suyam, shallow fried style. For the uninitiated, Suyam is sort of a cross between Kuzhi Paniyaram(Pancake Puff) and Puran Poli(Sweet-Stuffed Flat bread).
Hey, come back first week of February for yet another sweet surprise in the form or Puran Poli, MIL way. The stuffing is unusual.:)
Ingredients:
Filling:
  • Split PigeonPeas(Toor Dhal/Tuvar Dhal) - 1 cup
  • Jaggery(Un-refined sugar or Raw Sugar) - 3/4 cup, smashed
  • Cardamom powder - 1/2 tsp
  • Grated Coconut - 1/4 cup
Coating/Overlay:
  • Maida/All-purpose flour - 1 cup
  • Rice Flour - 1/4 cup
  • Salt - a pinch
  • Baking soda - 1/4 tsp 
  • Oil - for greasing
Tool:
    Procedure:
    • Bring water to a roiling boil in a stock pot. Add the split PigeonPeas and cook it until its tender but retaining shape.Drain.
    • In a blender, add the cooked dhal, powdered jaggery,cardamom powder and grated coconut. Grind with very little water and make a fine paste.
    • If the mixture gets soggy, move it to a pan and thicken before dividing it into even balls.
    • In a bowl, add the ingredients under "Coating" and mix it with water to form a thick batter.Let it sit for 15 minutes.
    • Heat the Pancake Puff pan and add little oil into the wells. 
    • Dip the filling into the thick batter making sure its coated completely.Drop it gently into the wells and cook until its browned evenly.
    • Serve hot by itself or drizzle honey on top.
    Enjoy!
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    11 comments:

    1. hush-puppy in pan seems so fluffy n great. Gonna buy that pan from the link you have shown:)Thanks dear.

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    2. Fantastic..shallow frying is a wonderful and healthy idea..We make this with moong daal..

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    3. Hey CL, such a fantastic hushpuppy, love the idea of making them paniyaram pan..

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    4. Nothing beats home cooked, I totally agree with you!!!
      this marriage between the Kuzhi Paniyaram and the Puran Poli has given birth to a delicious Suyans indeed, ( cross), hiiiiiieeee

      I would love it definitely, nice recipe!! will be waiting for your family's puran poli version too!!! have a nice weekend!!

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    5. Girls,
      Thanks for the wonderful comments. Yes its fun to make it in Paniyaram pan. Absorbs less oil but tastes wonderful just like deep-fried.

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    6. Gulmohar,
      My mom makes this with Green-gram as well. I like that version as well.:). But personally prefer shallow-fry over deep-fried anytime.Haven't tried that recipe in the paniyaram pan.

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    7. WOw Sounds interesting!
      http://padhuskitchen.blogspot.com/

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    8. Wow that looks ver very different yah... looks cute with pan .. nice click

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    9. Wow!!! Thats really interesting and cool!!!! looks yummm

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    Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
    XoXo, Cool Lassi(e)