Sukhiyan / Seeyam/Sushyan or Sushyam or Sushyo / Suyya urundai.
These are all the names usually called for sukhiyan( got it from friends) a sweet prepared with channa dhal and jaggery stuffing and later dipped in maida batter and deep fried. This item is usually prepared on festivals like Ganesha chathurthi and Diwali and also as a evening snack in my home. The batter also differs and so does the taste. Will post the other version a little later.
For this we need
For stuffing :-
Channa dhal/kadalai paruppu/ Senaga pappu - 1 cup
Jaggery - 1 cup
Cardamom powder - 2 pinch
For the batter:-
All purpose flour/maida - 1 - 1 1/4 cup
Salt - little
Cooking soda - a pinch ( optional)
Oil for deep frying
Wash and cook channa dhal till soft. It should not be mushy, but when pressed should break very well. Can cook on stove top and keep checking or in a pressure for 2 - 3 whistles. In a different vessel add 1/4 cup of water and warm. When slightly warm add jaggery and remove and wait until it melts. Strain to remove dust or dirt. Transfer the water again in the vessel. Mash the channa dhal with a hand masher or powder in a mixie, don't worry if it gets as a paste. Add this to the jaggery mixture and cook till it gets thick. Add cardamom powder and remove. Don't worry if it is watery. Leave it aside for sometime or transfer to a fridge. It will get thick. Remove and make balls as required.
In a different bowl, take maida and salt. Mix with water to make a batter of very thick consistency. Dip the stuffing and drop in hot oil. Make sure the stuffing is fully covered or it will open and the oil will be messy. Fry till nice brown and remove.
If you have excess stuffing, then can make use of them as stuffing of obbattu or make obbattina saaru.