Susiyam is famous in Southern Tamil Nadu particularly Tirunelveli/Tuticorin District and is made almost on all festivals.This is a standard recipe. You can add little turmeric powder to the maida batter that will give the susiyam a yellow color. Shredded coconut can be excluded if you want to store the susiyam for more than a day. Jaggery can be substituted with brown sugar,the taste is going to be pretty similar with slight variation.My mother-in-law taught me the method specified below of cooking and testing the dal for susiyam. She used sugar instead of jaggery to make susiyam for Diwali. It was really good.
- Chana Dal – 1 cup
- Jaggery (powdered) – 1 cup can be substituted with brown sugar
- Cardamom powder– less than ¼ tsp
- Shredded coconut – ¼ cup
- Ghee – 1 tsp
- Maida (all-purpose flour)– 1/4 cup
- Salt – 3 pinches
- Water – 1/3 cup + more
- Oil – for deep frying
- Soak chana dal in water overnight or for 2-3 hours. It speeds up the cooking process.
- Heat 2 cups of water in a pan.When the water comes to a boil, add the chana dal to it.
- Test whether the chana dal is cooked by squishing the dal with your finger. It must mash easily.
- If the water dries up before the chana dal is cooked, add more water.
- When the dal is cooked, drain the dal using a colander and let it cool down completely.
- Grind the dal along with powdered jaggery to a almost fine paste without adding water.
- Heat ghee in a small pan, fry shredded coconut in it till it turns golden brown. Do not let it burn.
- Add the fried shredded coconut and cardamom powder to the chana dal mixture and mix well.
- Make 16 balls( approximately 2 leveled tbsps of dal mixture per susiyam) and set them aside.
- Keep turning the balls till they turn golden brown.They will turn golden brown very quickly.
- Do the same with the remaining balls. I fry 4 susiyams at a time.
- Make sure that the flour mixture coats the susiyam well,or the jaggery and dal will dissolve in the oil.
- The flour mixture should not be too watery or too thick.
- It is not necessary to deep fry the susiyams for a long time because the dal is already cooked.
- It will take less than 15 seconds for the susiyam to turn golden brown if the oil is hot.