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.
If you like Puran Boli, then you would like this too. The recipe is almost the same though the method different. While those are prepared as flatbreads, these are fried to make dumplings with the iron and protein rich filling. These are mildly sweet and can be enjoyed just as they are. No refined sugar, no unnecessary fat – just good eating. Uncomplicated and hearty, these are enjoyed on special occasions like Diwali, New years etc.
1. Instead of deep frying, you can also use a (Pancake Puff) Pan – known as Kuzhi Paniyaram Pan in Tamil.
2. Instead of channa dal you can add green gram, cow peas (Karamani) or any sprouts varieties to make more healthy.
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Check out other Sweet recipes:
- Badusha/Balushahi – Indian Sweets
- Instant Jalebi/Homemade Crispy Jalebis
- Sweet Rava Appam / Sweet Sooji Paniyaram
- Paalkova in 10 mins
For Filling :
Channa Dal : 1/2 cup
Grated jaggery : 1 cup (u can reduce sweet if you prefer)
Elachi Powder : 1/2 tsp
Coconut : 2 tbsp (Optional)
For Outer Layer:
Maida : 1/2 cup
Water as needed
Oil for deep fry
1. Soak channa dal for 1 or 2 hours. Pressure cook channa dal upto 3 whistle, cool down.
2. Then mash it with masher just to make it a paste. keep aside.
3. Now in same pan, mix jaggery. Keep heat on medium low. Add in elachi powder.
4. Keep Stirring well till the mixture starts leaving the sides of the vessel.
5. Transfer it to a plate, let it cool down completely. Make a small balls, set side. In a bowl mix maida with water to bajji batter consistency. keep ready.
6. Heat oil. Dip these balls one by one in the batter and immediately drop in hot oil.
Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!
- If you reduce the channa dal or coconut amount mentioned for any reason,accordingly reduce the jaggery also,otherwise the mixture may turn sticky!
- You can add turmeric powder in maida batter to give color.
- If you feel that you want to filter jaggery to check any Impurities. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery. Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any. Cook it to make sugar syrup to forthy.