Susiyam

Susiyam is a fried sweet dish popular in South India. In Tamil it is called as Susiyam / Sugiyam /Sooyam/ Suzhiyam, in Malayalam Sukhiyan or sugiyan or Susiyam , in Telungu Poornalu. 

In whatever name it is called, it is one of the top favorites for my hubby and me. In my childhood we all believed that susiyam was something that could be made at home only (I mean it was not sold in stores anywhere), but nowadays it can be bought from any SouthIndian sweet shop. Still homemade susiyam is my huby's favorite so I prepare it during important festivals. 

I have given 2 variations for outer covering. My favorite is using maida flour , as it is very easy and quick. But traditional one calls for the urid dal version. So choose as per your need 😍

🌸🌹🌹🌹🌸Happy Varalakshmi Poojai 🌸🌹🌹🌹🌸

🌸🌹🌹🌹🌸 Eid Mubarak 🌸🌹🌹🌹🌸

Ingrdients:
Poornam (Sweet Core): 

channa dhal (Kadalai paruppu)- 1 cup
Jaggery - 1 1/4 cup - 200 gms (equal wt of dal)
cardamom- 6.
coconut - 1/2 cup shredded
oil - 300 ml (to deep fry)

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

Jus before frying , mix everything above with 3/4 cup water to get a thick batter (like dosa batter).

Traditional covering / dipping:

Urid dal - 1/4 cup 

raw rice (pacharisi) - 1 cup

salt - 1/4 tsp

turmeric powder - 1/2 tsp

baking soda - 1/4 tsp

Soak the rice for 2 hours, drain water and dry it inside house for 1/2 a day. Powder the rice and keep aside.

We can make this rice powder and keep in fridge for few days too.

Soak the urid dal for 1 hour and grind it to fine batter in a mixer. Add this to rice powder and mix with other ingredients above. It should be thick like dosa batter. Dip is ready for frying.

Method:
(1)Soak the channa dhal for an hour and drain the water. Cook the dhal with 1 cup water  till it is 3/4 th cooked.  Cook it in stove top only, as it is the best way to avoid mushy dal. 

Grind the coconut with cardamom in a mixer grinder. 

 Drain water , let cool 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.
In the mean time prepare the outer covering / dipping batter. (as said above).

(6)Heat peanut oil  / coconut oil in a frying pan . Take a ball , dip in the batter , deep fry the coated balls by flipping 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.