India / Dessert
Deep Fried Chickpea Dough Balls (Chyueeam)
Cheyeeam are deep-fried balls of ground chickpeas.
Ingredients
- kadalai paruppu (Bengal gram), kadalai paruppu; Bengal gram; small brown chickpeas1/2 kg
- vellam (jaggery), vellam; unrefined palm sugar1/2 kg
- elackai (cardamom pods), elackai10 pod
- maida mavu (refined wheat flour), maida mavu; refined1/2 kg
- water
- salt, to taste
- oil1 l
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up.
Boil kadalai paruppu. 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).
Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough.
Make small balls with the dough.
Make a thin batter with the maida and water. Add salt as needed.
Dip the dough balls in the batter.
Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added.
Add a few battered dough balls. Deep fry individually until golden.
