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Deep Fried Chickpea Dough Balls (Chyueeam)

Cheyeeam are deep-fried balls of ground chickpeas.

Source and licence

"Deep Fried Chickpea Dough Balls (Chyueeam)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Balls_(Chyueeam), revision 4515538), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Deep_Fried_Chickpea_Dough_Balls_(Chyueeam)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515538

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • ½ kg kadalai paruppu (Bengal gram, small brown chickpeas)
  • ½ kg vellam (jaggery, unrefined palm sugar)
  • 10 elackai (cardamom pods)
  • ½ kg maida mavu (refined wheat flour)
  • Water
  • Salt, to taste
  • 1 litre cooking oil

Method

  1. 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.
  2. 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).
  3. Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough.
  4. Make small balls with the dough.
  5. Make a thin batter with the maida and water. Add salt as needed.
  6. Dip the dough balls in the batter.
  7. Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added.
  8. Add a few battered dough balls. Deep fry individually until golden.