Soak the green gram for 3 to 4 hours.
Pressure cook it with a pinch of salt and water as minimum in amount as possible.
3 whistles are enough.
Open the lid and allow the water to dry if any remaining on a medium flame.
In a pan, melt the jaggery along with half a cup of water.
As soon as it starts to melt and bubbly, add the grated coconut and cardamom powder.
Next add the dal and saute it until dry.
Allow it to cool.
Meanwhile heat a kadai with enough oil for deep frying.
Make a thick batter with both the flours and add some turmeric powder to it.
Water should be added accordingly.
The batter should not be of thin consistency.
Make small balls out of the dal mix and dip each in the batter.
Coat nicely and deep fry in batches.
Scrumptious sukhiyan are ready to be served with tea or coffee.
