1/2 c. urad dhal 1 coconut 1/2 c. water 2 c. brown sugar 1/8 tsp. salt 1/4 tsp. cardamom powder 2 Tbsp. rice flour 2 c. oil
Soak urad dhal in water for 2 hours and grind it in the blender with 1/2 cup of water, salt and 2 tablespoons of rice flour, to a fine paste. This batter is used as a coating for the suhian. Instead of the batter, you can also use a batter made of 1 cup of all purpose flour mixed with 1 cup of water. Grate coconut and on a low heat mix grated coconut with sugar and cardamom in a skillet. Keep stirring this mixture for 10 minutes. Remove from heat and let it cool outside. Make this paste into small balls about the size of a lime. Heat oil in a fry pan over medium heat. Dip each ball in the urad dhal batter and drop it in the oil. Then deep fry 4 or 5 balls at a time and when golden brown, take them out with a slotted spoon. Makes into 20-25 suhians depending on size.