Sweet Suyyam | Susiyam | Sweet from unfermented idli batter
Suyyam or Suyiyan is a sweet made from unfermented idli batter. It has a delicious stuffing made from cooked and mashed chana dal/ split Bengal gram, grated coconut and jaggery. This stuffing is made into balls then dipped into the unfermented idli batter and deep fried on oil. This is a traditional sweet that is yummy!
Ingredients for outer cover of suyyam
- 1 cup 200 g idli rice
- 1/4 cup 50 g urad dal / split black gram
For the filling
- 1 cup grated coconut
- 1 cup split Bengal gram/ chana dal
- 2 cups sliced jaggery
- 1 tbsp ghee
- 1/4 tsp salt
- 1 tsp cardamom powder
- 2 tbsp / 1/8 cup Ghee
- Oil for deep frying
- Wash and soak 1 cup idli rice and urad dal for 3 hours.
- After 3 hours grind to as smooth a batter as possible. The batter should be like idli maavu. Add salt to the batter. This is basically idli batter which is not fermented.
- Make kadalaiparuppu poornam.
- For poornam roast chana dal and soak in water for an hour.
- After 2 hours drain and add to a cooker. Add 2 cups of water and pressure cook for 2 whistles. After pressure is gone drain the water and mash the cooked dal.
- Add 1 cup of water to 2 cups of jaggery and let the jaggery melt and boil for 5 minutes after melting. Now add grated coconut and the blended chana dal. Add a pinch of salt. Keep stirring and add 2tbsp ghee and 1 tsp cardamom powder when it begins to thicken. Switch off the flame when all moisture is gone. Allow it to cool by transferring to a plate.
- Now grease your palms with oil or ghee and make small balls from the poornam. Dip about 4 balls into the batter
- Heat oil for deep frying. (I prefer coconut oil ).
- When the oil is hot, reduce flame to medium and drop about 4 balls dipped in the batter at a time. Allow it to cook until it turns golden and flip and remove.