• Maida - 1 cup
  • Bengal Gram Dhal - 1 cup
  • Powdered Jaggery - 1 cup
  • Grated Coconut - 3/4 cup
  • Cardamon – 1/2 teaspoon
  • A pinch of salt
  • Oil - for deep frying.

Soak Bengal gram dhal in water for about two to three hours. Cook the Dhal in water till soft, but not mushy. Drain the excess water and spread it on a plate. Cool it and grind the dhal to soft powder. (When you are grinding it in a mixie, run the mixie for a second and stop it and then run for a second and stop. This way you will get dhal powder. If you run the mixie continuously dhal become paste.)

In a vessel put jaggery along with 1/4 cup water and bring to boil. When it starts boiling, remove and strain it. Put back to a thick bottomed vessel and allow to boil again. Then add dhal powder, coconut and cardamom powder and mix well. Cook on slow flame till it become thick and solid. Let it cool.

Make small lemon size balls.

Mix maida and salt with little water and make a batter like dosa batter.

Heat oil in a kadai. When it is hot, dip the balls in the batter and deep fry till golden brown.

Note: You can add a big spoonful of idli batter to the maida batter. This will give soft Suziyan. Also instead of adding fresh coconut grating, you can fry the coconut grating in a teaspoon of ghee till you get nice aroma and then add it to the dhal mixture. This is mainly prepared at Diwali time.