Thursday, December 25, 2008


1 cup Maida flour
1 tsp rice flour
a pinch of turmeric powder
a little salt
1 Cup channa dal
1/2 cup grated fresh coconut
1 cup grated jaggery
a pinch of turmeric powder
4-6 cashewnuts
1/4 tsp cardamom powder
2-4 tsp ghee
a little salt
  • Cook the dal adding water .After dal cooked well drain the water completely.Mash well like a paste.
  • Add jaggery,cardamom powder,grated coconut
  • Heat ghee add the mixture ,keep on this mixture in a slow fire and stir well for 3-6 minutes ,keep until it gets as thickened as leave the pan and remove from fire and cool it .
  • Grind the mixture with out water in a smooth paste for few minutes,add the cashwnuts and mix well.
  • This is the filling


Prepare a thick batter using maida flour,rice flour,a pinch of turmeric powder,and little salt .add water little by little when the batter get thick dosa batter.

Heat oil in a karai

Take little lime size channa dal filling round the filling and dip in the maida batter ,the filling is fully cover with the batter ,fry this sugiyan well in a deep frying pan or karai .the sugiyan get golden brown in colour .Remove and drain the oil

serve hot



1 cup maida

2 tsp rice powder

1/2 cup grated fresh coconuts

1/2 cup grated jaggery

1/4 tsp caradamom powder

a pinch of turmeric powder

a pinch of salt

  • Prepare a batter as given above the sugiyan 1(add maida,turmeric powder,1 tsp rice flour ,water and salt)
  • Take bowl add coconut,jaggery,cardamom powder and a pinch of salt mix well
  • Heat a little ghee in a pan and put this coconut mixture ,in a slow fire ,stir well ,When the mixture gets thickened sprinkle a tsp rice flour mix well and the mixture get thick remove from fire
  • take a marble size coconut mixture round like small lime size dip in the maida batter deep fry in a oil until the sugiyan get golden brown in colour
  • serve hot

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