Add 1 cup of chana dal to a bowl and soak it in water for ½ - 1 hour. 

Once done, pressure cook for 4 whistles or cook until it becomes soft and tender.

Add 1 cup of jaggery to a bowl, pour the required amount of water and mix.

Dissolve the jaggery without lumps and strain it.

Then put on medium heat and bring to a boil. 

Add ½ tsp dry ginger powder, ¼ tsp cardamom powder.

Add 1 tbsp ghee to it.

Add ½ cup of grated coconut to it.

Once the jaggery syrup thickened along with the coconut, add the cooked chana dal.

Stir until the mixture starts leaving the pan.

Finally, add 1 tbsp of ghee.

Then let it cool completely.

Once done, roll into small balls.

To make the outer cover, add 1 cup of maida to a bowl.

Add the required amount of salt, add a little water and mix to make dosa batter.

Then dip the filling in the maida mixture and deep fry in oil.

Cook on medium flame, fry for a minute or 2.

Remove from oil, drain excess oil in a paper towel.

Traditional suzhiyan is ready to serve.