Thursday, July 10, 2008

"Fibre rich " susiyam / sooyam (sweet stuffed balls)

Susiyam or seyyam or sooyam is an all time favorite for my husband . So i make it for festivals.Susiyam is traditionally made with channa dhal.But for a change , i tried making susiyam with germinated Green gram and cowpea and it came very tasty than ever.These sprouts are good for health also .

Green gram - 1 cup
cow pea (karamani)- 1/2 cup.
Jaggery - 150 gms (8-10 small cubes)
oil - 200 ml (to deep fry)
maida / All purpose flour - 3 spoons
rice flour- 2 spoons.
salt - 1/4 tsp.
tumeric powder- 1/4 tsp.
cardamom- 4.

(1)Soak the dhals for 4 hours and drain the water. Tie them loosely in a clean cloth and allow it to germinate for a night.
Now our dhals are loaded with vitamin E and vitamin C.
Pressure cook them with 1 cup water for one whistle . Take them out and mash them by a spoon.
(2) Add 1/4 cup water to jaggery and heat it. wait until it dissolves. Strain the jaggery solution and discard any sandy leftover at the bottom.
(3) Now add the jaggery solution to the mashed dhal and heat them in a vessel , until the mixture loses any moisture and becomes easy to handle.Add powdered cardamom.
(4) After the dough becomes cool, make small balls of the size of a "small Key lemon".
(5)Mix rice flour, all purpose flour , salt, turmeric powder, with 1 cup of water to get a thin batter.
(6)Heat corn oil in a frying pan . Take a ball , coat it with the batter by soaking . Then deep fry the coated balls for a 1 minute.
Take care not to char the balls.

Serving suggestions:
Makes 30 susiyams. It can be served as a dessert or a festive time snack.

No comments:

Perfect Traditional Adai Dosai

Perfect traditional Adai dosai. To grind: Idly rice / any rice - 1cup Raw rice (Basmati) - 1 cup Thoor dhal - 1/4 cup Channa dhal - 1/2 cup ...