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.:)
  • 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
  • Maida/All-purpose flour - 1 cup
  • Rice Flour - 1/4 cup
  • Salt - a pinch
  • Baking soda - 1/4 tsp 
  • Oil - for greasing
    • 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.
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    1. hush-puppy in pan seems so fluffy n great. Gonna buy that pan from the link you have shown:)Thanks dear.

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

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

    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!!

    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.

    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.

    7. WOw Sounds interesting!

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

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


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