Susiyam recipe

PASIPAYARU SUIYAM / SUGIYAM / SUYYAN /SUZHIYAM / PANIYARAM / WHOLE GREEN GRAM SWEET CRISPY DUMPLINGS

Susiyam, also known as Modagam or Sukhiyan is a traditional sweet … It is a round fried dumpling made with a filling of green gram, jaggery and grated coconut..

Green Moong Dal Susiyam is a classic sweet dish in South India that is made during the festive times of Tamil New Year. This is a traditional dish that has been passed down generation by generation in India since it is incredibly healthy and it is so delicious taste. These sweet and crunchy fritters are packed with protein and other essential minerals to keep you healthy throughout your day.

INGREDIENTS FOR STUFFING

Whole Green Gram/akha moong ki dal – 1 cup.
Jaggery– ½ cup (powdered).
Cardamom pwdr -1/4 tsp (instead of cardamom pwdr we can add jaiphal pwdr).
Freshly grated Coconut – ½ cup.

INGREDIENTS FOR COVERING

Turmeric pwdr – 1/4 tsp.
All Purpose Flour/maida -3/4 cup.
Rice flour – 1/4 cup.
Cooking soda -a pinch.
Salt –as per taste
Oil – as needed for deep frying.

METHOD
Pick, wash and soak green gram for 2 hours.
Pressure cook it with little salt. (2 whistles)it should be soft .
Drain the excess water.It should be very dry.
If you want you can heat it again to evaporate the excess moisture.
Mash the cooked green gram with a masher. [ you can pulse beat in mixer ]
Add the coconut, jaggery, cardamom powder and mix well.
Take big lemon size and roll it into small balls with greased hands.
Keep in fridge for sometime.
Make a batter with all purpose flour ,rice flour, salt, turmeric , cooking soda and water to make a thick batter.
Heat oil for deep frying.
Dip each ball in the batter and deep fry it on medium flame. Turn on the other side  and fry.
Remove and keep it on absorbent paper to remove excess oil.

SUSIYAM MADE WITH FRESHLY GROUND BATTER

INGREDIENTS

raw rice – 3/4 cup

urad dal – 1/4 cup

salt to taste

METHOD

Soak urad dal + raw rice together for 4 to 5  hours or over night .

Rinse it well, transfer to mixer jar, add water little by little and grind to a thick smooth batter.

Do not add more water, the batter should be thick.

Transfer the batter to a mixing bowl add required salt along with little water to thin the batter if needed.

The batter should be thick at the same time in flowing consistency. [ no need of fermentation ]

NOTE – We can take more of urad dal and less or rice OR bot in equal quantity . Also we can use fermented ifli dosa batter .

Tips

1. If there is excess water in the cooked green gram then heat it again.
2. Make sure that the flour mixture coats the susiyam well or the jaggery and dal will dissolve in the oil.
3. The batter should not be too thin or too thick.
4. It will take less than 15 seconds for the susiyam to be fried if the oil is hot as the dal is already  cooked .
5. It should not turn dark brown.
6. You can use the puran poli stuffing of channa dal also.
7. Don’t  over cook the dal to be mushy. It should be soft enough to get mashed.
8. If  the dal mixture is too loose, just add little powdered poha and mix well.
9. Adjust jaggery as per your taste.
10. Coconut and jaggery itself leaves water when it melts .
11. If u want to remove the impurities of jaggery , first heat & melt the jaggery adding little water and allow it to become frothy.When it is frothy, add grated coconut and mashed dal. Mix till mixture thickens and leaves the sides.
12. Adding rice flour to the batter makes it crispy.
13. Make the batter in bajji batter consistency.

this is the dry version of the same recipe – Munthiri kothu recipe

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