Susiyam or Suzhiyam or Seeyam or Suyyam or Suyan is a very famous sweet recipe in tamilnadu which is usually prepared using channa dal(Kadalai paruppu in tamil) and freshly ground idly batter.
On the day of diwali, people used to make idly as their breakfast. So they use this channa dal stuffing for making the susiyam by coating it using the idly batter.
Some people use maida or rice flour for coating the stuffing. But I personally love the susiyam with the idly batter as a outer layer. It would be very crispy outside and soft inside.
The same recipe can be prepared using moong dal instead of channa dal. It involves very simple steps and very easy to make even for beginners.
There said to be a difference between suzhiyam and seeyam based on what batter is used outside and based on the region it is prepared.
Preparation Time: 15 minutes
Soaking Time: 1 hour
Cooking Time: 15 minutes
Makes: 20 susiyams
½ cup channa dal
½ cup jaggery
¼ cup grated coconut, tightly packed
1 cup Idly Batter
Water as required
Oil for frying
Method with Stepwise Picture:
1) Soak the channa dal for 1 to 5 hours. I soaked just for an hour.
2) After an hour, wash and drain the water.
3) Add the channa dal to the pressure cooker and add water just to immerse it.
4) Pressure cook for 2 whistles and simmer it for 10 minutes.
5) Wait for pressure to release from the pressure cooker. Once released, open the lid and mash the channa dal. You can also put it in mixie jar and make the job easier.
7) In another pan, add jaggery and little water. Heat and melt the jaggery.
8) Once the jaggery is melted, filter to remove the impurities.
9) Bring back the melted jaggery to the pan. Add grated fresh coconut and mashed channa dal. Mix well and turn on the heat now.
10) Stir till it becomes a solid mass.
11) Cool down and Divide it into a equal sized balls and keep it aside.
12) Take a cup of thick idly batter. Fresh batter suits well for this recipe.
13) Coat each ball with the idly batter and deep fry in hot oil.
14) At a time fry 4 or 5 balls for even cooking. Stir in between to avoid sticking to each other.
15) Once the susiyams become crispy outside and changes slightly in colour, transfer to a plate and serve hot.
1) Susiyam is generally prepared during the festival of lights(deepavali) and it is a festival snack.
2) Serve it along with any south indian breakfast or as an evening snack.
1) Do not add more water while cooking the channa dal and while melting the jaggery.
2) You can also use dry roasted coconut instead of raw fresh coconut.
3) Addition of cardamom is optional. Add it when you mix the coconut with channa dal.
4) The stufffing or pooranam can be prepared in advance and stored in refrigerator.
5) Instead of idly batter, maida or freshly ground rice batter can be used. I will share the recipe in upcoming posts.
6) Make sure the pooranam is thick. If the pooranam is not thick and you are unable to roll it as a ball, store it in refrigerator. It makes the pooranam thick and you can easily roll it.