Chyueeam

Ingredients

• ½ kg kadalai paruppu
• ½ kg vellam
• ½ kg maida mavu
• to taste water
• 1 litre cooking oil

Steps

1. Soak the kadalai paruppu in clean water for at least 8 hours.
2. They will double in size, so allow extra water for them to soak up.
3. Boil the kadalai paruppu.
4. This should take about 40 minutes in a regular pot on the stove, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).
5. Grind the boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough.
6. Make small balls with the dough.
7. Make a thin batter with the maida and water.
8. Add salt as needed.
9. Dip the dough balls in the batter.
10. Pour the oil into a pan.
11. Heat until a small piece of dough floats and bubbles when added.
12. Add a few battered dough balls.
13. Deep fry individually until golden.