Deep Fried Chickpea Dough Balls (Chyueeam)
Chyueeam is a South Indian sweet made of chickpea and jaggery dough balls in a crisp fried coating. The filling is cooked chickpeas ground with jaggery and cardamom, with no water added, so it stays dense and fudgy. A thin maida batter fries into a light shell around it. The contrast between the crunchy outside and the soft, caramel-sweet center is the reason to make it.
Instructions
Soak the kadalai paruppu in plenty of clean water for at least 8 hours. They will roughly double in size, so start with more water than seems necessary to leave room for them to drink it up.
Boil the soaked kadalai paruppu until soft. This takes about 40 minutes in an ordinary pot on the stove, or about 9 minutes in a pressure cooker plus 10 minutes for the pressure to come down.
Grind the boiled kadalai paruppu together with the jaggery and cardamom. Add no water, so the mixture comes together as a thick dough.
Roll the dough into small balls and set them aside.
Whisk the maida with water into a thin batter and add salt as needed.
Pour the oil into a pan and heat it. It is ready when a small piece of dough dropped in floats and bubbles.
Dip the dough balls in the batter, then lower a few into the hot oil at a time. Fry them individually until golden, then lift them out.
Make it personal.
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