Thursday, July 10, 2008

susiyam (Traditional method)

Susiyam is a fried snack more popular in Tamilnadu and Andhra. It is generally a ball made of channa dhal and jaggery , dipped in All purpose flour batter and deep fried in oil. This is usually prepared during Deepavali (Diwali) , Christmas, New year and Easter in Indian families. 

Susiyam I made for Christmas, 2010.

channa dhal (Kadalai paruppu)- 1 cup
Jaggery - 1 1/4 cup - 150 gms (8-10 small cubes)
cardamom- 4.
coconut - 1/2 cup shredded
oil - 300 ml (to deep fry)

for outer covering / dipping:
maida / All purpose flour - 1/4 cup
rice flour- 2 tbsp
salt - 1/4 tsp.
baking soda - 1/4 tsp
tumeric powder- 1/4 tsp.

(1)Soak the dhal for an hour and drain the water. Cook the dhal with 1 cup water  till it is 3/4 th cooked.  Drain water and grind the channa in mixie along with coconut , cardamom.
(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.
(4) After the dough becomes cool, make small balls of the size of a "small Key lemon" or gooseberry.
(5)Mix rice flour, all purpose flour , salt, turmeric powder, with 1 cup of water to get a thin batter like dosa batter.
(6)Heat corn oil in a frying pan . Take a ball , dip in the batter , deep fry the coated balls by fliping once . Take care not to char the balls.

Serving suggestions:
Makes 25 susiyam. 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 ...