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.


  • 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.

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.


  • 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.

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!!!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s