Soak urad dal and raw rice together for 2 hours.
Rinse it well, transfer to mixer jar, add water little by little and grind.
Grind to a thick smooth batter. Do not add more water, the batter should be thick.
Transfer the batter to a mixing bowl add required salt along with little water to thin the batter if
The batter should be thick at the same time in flowing consistency. Set aside.
Now take jaggery in a pan along with water. Let it dissolve. Heat it up until jaggery melts completely no need to check for any consistency. Once jaggery melts switch off and set aside to cool.
Pressure cook chana dal along with water for 6 whistles in medium flame.
Dal should be easily mashable. Set aside.
Heat ghee in a pan, add coconut saute for 2 mins.
Then add cooked dal to it., give a quick saute.
Then mash it using a masher.
Cook until it comes together.
Strain and add jaggery syrup. Mix well.
It will be goey at this stage once jaggery syrup is added.
Cook until it becomes thick like shown below. Add ghee at the final stage if its sticks too much.
Add cardamom powder mix well and switch off.
When the mixture is warm make small balls and keep it ready.
Heat oil in a kadai -take one ball at a time.
Dip the ball in the batter coat well.
Gently drop it oil. Do in batches. You can fry 2-3 at at time depends on the size of the kadai.
Fry until golden. Flip over and fry. Drain and set aside. Repeat to finish the batter. Enjoy Seeyam!