Green Moong Dal Fritters/Sukhiyan

Green Moong Dal Fritters/Sukhiyan

Ingredients 

1. For The Stuffing

A. Cooked & Mashed Green Moong Dal 31/2 cups

B. Jaggery 11/2 lbs

C. Shredded Coconut 21/2 cups

D. Cardamom Powder 1 tsp

2. For The Batter

A. All Purpose Flour/Maida 1/2 cup

B. Baking Powder a pinch 

C. Coconut Milk Powder 1/4 cup

D. Salt a pinch

E. Water 3/4 cup(approx) or as required

Method Of Preparation 

Preparing The Filling

1. Soaking & Pressure Cooking The Dal

A. Wash & soak moong dal in water for 5 hours.

B. After 5 hours, discard the water & add the dal in the pressure cooker along with some water. The water level in the cooker should be 1/2 an inch above the dal. 

C. Pressure cook the dal till it turns really soft.

D. When you open the pressure cooker, the dal needs to be moist but there shouldn't be any water left in the cooker after cooking the dal. If there is water left, then discard it.

E. If you feel the dal has cooked but hasn't turned soft, then cook it for another two whistles till the dal turns soft. If there's no water, add a little water before you cook again.

F. Once the pressure has released, open the pressure cooker & using the back of your spatula, mash the dal a little.

2. Melting the Jaggery

A. Place a saucepan on a gas stove with 11/2 lbs jaggery and 11/4 cup water & turn on the stove on a medium flame.

B. Cook till the jaggery melts & becomes a little thick. 

C. Strain it & keep it aside in a bowl.

3. Making The Filling

A. Take a heavy bottomed pan & add the the jaggery, add the shredded coconut to this & mix well. Now turn on the gas stove.

B. Add the cooked moong dal to this & mix everything together. You need to cook this on a medium-low flame till all the water in the mixture dries up & the mixture starts leaving the sides of the pan.

C. The mixture needs to be thick & dry.

D. Before turning off the gas, add the cardamom powder & give it a mix & turn off the stove.

E. Let the mixture cool.

Preparing The Batter

A. In a shallow bowl, add all purpose flour, baking powder, coconut milk powder, a pinch of salt & mix everything together.

B. Now add water, little at a time & make a batter that has the same consistency like that of bhajji batter.

Cooking

A. Once the moong dal-jaggery-coconut mixture has cooled, make lemon sized balls out of it.

B. Grease the appe pan with oil & turn on the gas on a medium-low flame & leave the pan on it.

C. Take a ball & dip it in the batter & then drop it gently into the pan.

D. Cook till one side is cooked or till it turns light brown in color. Now turn over & cook the other side too. If you wish to, you may drizzle a tsp of oil on the balls while cooking. It makes the sukhiyan very soft. This is completely optional.

E. Once done, remove from the pan onto the plate.

F. Serve with hot tea/coffee.

Notes

1. You may replace all purpose flour with whole wheat flour/atta.

2. If you don't have an appe pan, you may deep fry the fritters/sukhiyan.

3. Even if the mixture(moong dal-jaggery-coconut) is not completely dry when you turn off the gas, it is okay. Upon cooling, it becomes more dry. 

4. Straining the jaggery is important as there will be a lot of impurities in it.

5. The dal needs to be soft in such a way that when you mash it with the back of the spatula, you should be able to do it easily. 

6. If you want the outer covering to be crisp, you may add 1 tbsp of rice flour.

7. Coconut milk powder can be replaced with coconut milk.

8. Coconut milk makes the sukhiyan really soft. You may add just water, if you do not wish to add coconut milk. 

For those of you who want to know which brand of appe pan I have used to make this, 

Here's the link 

https://www.amazon.com/gp/aw/d/B005AV3X7G/ref=mp_s_a_1_11?qid=1457561448&sr=8-11&pi=AC_SX236_SY340_QL65&keywords=ebelskiver