Suseiyam/Seiyam using Idly batter

Ingredients:

Bengal gram dal - 1 cup
Jaggery - 1 cup
Cardamom - 4 or 1 tsp
Idly Batter - 1 cup
Oil - for Deep fry

Method:

Soak the channa dal for 1-2 hours.
Cook the dal in pressure cooker. Drain all the excess water.Keep it aside & allow it to cool.
Then add the powdered jaggery & cardamom to this dal.
Grind the dal + jaggery + cardamom mixture without adding water in the blender/mixie.
Heat this mixture for few min. and let it cool to room temperature.
Make this misture into small lemon size balls.
In a bowl, take idly batter (not fermented for more than 8 hrs).
Heat oil in a non-stick kadai.
Once the oil is ready for frying, then take a ball of channa dal mixture and then dip it into the idly batter & put the same into the oil & deep fry.
Once it's deep fried, then suseiyam is ready to serve.

Note:
We always use maida/all purpose flour & sometimes use wheat flour.
But I have tried with Idly batter & it comes out well...
One important point is the idly batter should not be sour one.