Thick Idli Dosa Batter (Without salt - Grind batter and immediately use it. Should be very thick. Do not ferment it)
Grated Coconut - 1 cup or 1 portion
Jaggery - 1/2 cup or 1/2 portion
Pottu Kadalai Maavu / Fried Gram Powder - 2 to 3 spoons
Elachi powder - a pinch
Preparation:
1. In a vessel on the stove, mix grated coconut and jaggery.
2. Once the jaggery melts and combines together, add pottu kadai maavu and elachi powder and mix well and switch off.
3. Make small balls out of the above, dip them in the thick idli dosa batter, and deep fry in oil until brown.
4. Tasty Sugunta is ready. Serve hot.
Notes:
1. Prepare Idli batter and use it immediately for making Sugunta. Should be very thick. Do not add salt to the batter. Do not use fermented batter.
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