Susiyam/Suyyam is one of the traditional sweet prepared during festivals in South Indian. It is the most common sweets among Thoothukudi and Tirunelveli people, also known as susiyam among them. This is done as an offering to god on festivals like Diwali and Saraswathi puja.
Chana dal is very often used in cooking all over India. It is good for diabetics, since it has low glycemic index. It is a protein rich supplement for the people who are vegetarians and would not consume animal protein. Also a most important practical means of eradicating protein malnutrition among kids and nursing mothers.
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This is done by boiled channa dal, grated coconut with jaggery and coated with maida. Jaggery can also be substituted with brown sugar. Let us move on to the recipe of Suyyam / Sushiyam…
- Bengal gram / Channa dal / Kadala paruppu – ½ cup
- Jaggery – ½ cup
- Grated coconut – ¼ cup
- Cardamom powder – 1 tsp
- Maida/All purpose flour – ½ cup
- Rice flour – 2 tbsp
- Turmeric powder – a pinch
- Salt to taste
- Oil for frying
Making of Susiyam –
- Wash the channa dal and pressure cook with water for 2-3 whistles. The dal should be boiled but not mashed.
- Strain the water and put the dal in a mixer, grind it to fine paste.
- Transfer it a bowl and put the mashed jaggery, stir it well with the hands.
- Put the grated coconut and cardamom powder, stir well and make them into small balls.
- Now take the maida, riceflour, salt, turmeric powder in a bowl and make them to a paste with water. The batter should be semi-thick, because it should coat the balls.
- Heat oil in a kadai.
- Put the ball on the batter and roll it gently, to get it coated.
- Put the coated ball in oil and fry gently in all sides. Remove the crispy sushiyam from the oil and place in paper towel to remove the excess oil.
Serve hot. It can be stored for a day in room temperature.