Last Updated on August 16, 2017
This is one recipe which i wanted to make for quite a long time. Finally i made it yesterday and it was a huge hit. It turned out so tasty. I used the same stuffing and made a steamed modak as well. Will share it tomorrow.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 hour
Makes : 12 to 15 suyyam
Ingredients:
For Batter:
All Purpose Flour / Maida - 1 cup
Water - ½ cup or as needed
For Filling:
Jaggery / Sarkarai / Palm Sugar - 1 cup
Water - ½ cup
Chana Dal / Kadalai Paruppu - 1 cup
Water - 2.5 cup
Coconut - 1 cup grated
Chana Dal / Kadalai Paruppu - 1 cup
Water - 2.5 cup
Coconut - 1 cup grated
Cardamom Powder / Yelakai podi- 1 tsp
Ghee - 1 tsp
Method:
Take Chana dal in a pressure cooker, add in 2.5 cup of water. Pressure cook for 4 whistle, simmer for 5 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.
Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside.
Pour this back into the same kadai. Add in coconut, cooked chana dal and mix well.
Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down.
Divide it into small balls.
Make batter, by mixing flour and water to a smooth batter.
Heat oil for deep frying. Dip the ball in flour batter and deep fry till crispy..
Drain it and serve.
Pictorial:
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| Take chana dal |
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| add it in pressure cooker..cover with water |
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| cook till done |
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| it should be cooked completely |
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| take jaggery in a kadai |
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| add water |
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| heat till it is melted |
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| strain it |
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| look at the dirt |
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| this is clean jaggery syrup |
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| take cooked chana dal in the same pan |
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| add jaggery water |
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| add in coconut |
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| add little salt |
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| mix well |
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| keep cooking |
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| it will get thick |
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| keep cooking |
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| now it is pretty thick |
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| done |
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| add in cardamom powder |
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| add little ghee |
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| mix well..let it cool..as it cools it will get thicker |
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| take some filling |
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| shape it into ball |
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| done |
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| take flour in a bowl |
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| add in water |
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| mix to a smooth batter |
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| It should be little thin, but not too runny |
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| heat oil for deep frying |
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| drop the ball in batter |
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| coat it well |
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| drop in oil |
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| drain it |
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| drain it |
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| ready to serve |
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| Taste so good.. |
Anonymous
Hi aarthi so tempting one. Wats the self life of this susiyam.
Aarthi
@Anonymousu can store it in fridge for a week. Warm it in icrowave or refry them and serve
Anonymous
Can we use gram flour instead maida flour
Aarthi
@Anonymousnot sure about that. traditionaly this is used