Preparation:

• Soak green gram(whole green moong) for one hour.
• Pressure cook for just 1 or 2 whistles with enough water. Do not overcook for more than 2 whistles because the pasipayaru may turn too soft, gooey and merged with water. On top of that, it will become very difficult to make stuff balls.
• Powder jaggery and keep it ready.
• Grate coconut.

Recipe to make Pasipayaru suiyam:

How to make sweet stuffing balls:

• Filter out the water completely from the boiled green moong.
• Take it in a large mixing bowl. Mash the boiled gram lightly.
• Add jaggery powder, cardamom powder, ghee, and grated coconut.
• Combine everything together with a flat ladle in such a way that the warm boiled moong mashed and mixed with all other ingredients.
• Use fingers to make the stuff as a whole mass and make small balls out of the mixture. Keep them aside.

How to prepare the batter for outer coating:

• In another bowl, take maida(all purpose flour) and rice flour.
• Put some salt and a pinch of baking salt.
• Pour some water, whisk and prepare a batter for the outer cover. The thickness of the batter should match dosa batter consistency. It should be pourable but not very thin.

How to fry sweet green moong paniyaram:

• In the meantime, heat oil in a kadai in medium temperature. Check by drop a single bit of batter. The batter should not come up too quickly or brown too fast and have to rise slowly.
• Now coat the sweet ball with the batter, and drop it slowly into the oil. You can use a spoon to drop the coated paniyaram like this.
• Wait a few minutes for them to come up slowly. Then flip them all.
• Fry all the sides in the same way by stirring occasionally.
• Since we use maida for the outer cover, it won't get much of brown color even after frying.
• If the bubbles settle down you can strain out from the oil and remove the excess oil by keeping in tissue paper before serving.
• Serve warm as a snack or breakfast. Keep in refrigerator & it stays good for the next day also.