Susiyam

Susiyam 12

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.

Ingredients:

  • 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

Method:

    • Soak chana dal in water overnight or for 2-3 hours. It speeds up the cooking process.

Susiyam 1

    • Heat 2 cups of water in a pan.When the water comes to a boil, add the chana dal to it.

Susiyam 2

    • 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.

Susiyam 3

    • Grind the dal along with  powdered jaggery to a almost fine paste without adding water.

Susiyam 4

    • 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.

Susiyam 5

    • Make 16 balls( approximately 2 leveled tbsps of dal mixture per susiyam) and set them aside.

Susiyam 6

Susiyam 7

    • Whisk together flour, salt and water in a bowl. The batter should be a thick flowing lump free batter.

      Susiyam 8

    • Heat oil in a pan for deep frying.
    • When the oil is hot, take a ball of susiyam and dip it in the flour mixture. Roll the ball in the flour mixture and drop it in the oil slowly.

Susiyam 9

Susiyam 10

    • Keep turning the balls till they turn golden brown.They will turn golden brown very quickly.

Susiyam 11

  • Do the same with the remaining balls. I fry 4 susiyams at a time.

Note:

  • 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.
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7 thoughts on “Susiyam

  1. Dr.Ruth says:

    Its really nice to read ur receipe.
    But i wish to know whether can we do the same with rice flour and steaming.
    i think this the other kind of swet!!!!!

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