Sweet Suyyam | Susiyam | Sweet from unfermented idli batter

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!

Sweet Suyyam

Ingredients:

Ingredients for outer cover of suyyam

  1. 1 cup 200 g idli rice
  2. 1/4 cup 50 g urad dal / split black gram 
  3. Salt

For the filling

  1. 1 cup grated coconut 
  2. 1 cup split Bengal gram/ chana dal
  3. 2 cups sliced jaggery 
  4. 1 tbsp ghee
  5. 1/4 tsp salt 
  6. 1 tsp cardamom powder 
  7. 2 tbsp / 1/8 cup Ghee

Other Ingredients:

  • Oil for deep frying

Procedure:

  1. Wash and soak 1 cup idli rice and urad dal for 3 hours.
  2. 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.
  3. Make kadalaiparuppu poornam.
  4. For poornam roast chana dal and soak in water for an hour.
  5. 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.
  6. 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.
  7. Now grease your palms with oil or ghee and make small balls from the poornam. Dip about 4 balls into the batter 
  8. Heat oil for deep frying. (I prefer coconut oil ).
  9. 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.


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