Suzhiyan/Suzhiyam is one traditional sweet which is prepared during Deepavali festival. More like a deep fried dumpling with simple sweet stuffing. You don’t even need an occasion to make these, just make the stuffing ahead of time, deep fry when you want it. This stuffing recipe is good for couple other recipes too.. use it for making poli, Kozhukattai/ modak.
Suzhiyam / Suzhiyan / Seeyam / Suyam / Susiyan / Suya Urundai / Poorna kozhukattai
|Channa dal||1/2 cup|
|Fresh grated coconut||3 tbsp|
|Oil||3 cups for deep frying|
|Dosa batter||4 tbsp|
Soak Channa dal/ Kadhalai paruppu in water for 2 hours.
Pressure cook channa dal with 2 cups of water for 2 whistles. Do not go more than that. If your soaking time is less then 3 whistles should be ok.
Drain all the water and let it cool. Make sure its not too wet, try spreading over a paper towel to absorb all the water.
Meanwhile dry roast the fresh grated coconut in a tawa until slightly crisp.
Now powder the jaggery and cardamom in a mixie, then add the cooked channa dal and pulse it. Do not grind to a paste form, just use the pulse setting in your mixie to grind coarsely and keep aside.
[If you want to filter the dirt in jaggery, then melt the jaggery in a pan with little water. Let it dissolve completely then filter the impurities using a strainer. After this step, heat the jaggery syrup until it boils. It might get real frothy once you continue to boil, at that stage add ground dal with crushed cardamom. Keep stirring continuously to avoid lumps until it thickens. This is an elaborate process and you may if you have time.]
Lets come back to our step here. Dump all the ground dal and jaggery with salt into a pan and start stirring to make it slightly dry.
Add the roasted coconut and keep sauteing for some more time or until it thickens.
This is the texture that we a looking for, if you grab some of the mixture and press to make a ball… it shouldn’t stick or break. Switch off and store (refrigerate) the poornam/ stuffing until you are ready to fry.
Make small balls out of pooranam and keep it ready.
Mix all the ingredients in Table-2 to make a thick batter. Something similar to aapam/appam batter. You may either go with just the maida or dosa batter, each will have a different texture .
1. Using just the maida will yield chewy outer covering which becomes rubbery after some time.
2. Using just the dosa batter makes the outer covering super crunchy but soaks too much oil. Also tends to fall apart.
3. Using both yields intact outer covering with crunchy texture.
Choose the one to your liking! Keep the batter ready.
Heat oil in a kadai, try a few drops of the batter and check whether it springs up to the top immediately without burning. This is the sign to check the oil temperature. Now you are all set to fry. Fry them in small batches and place them on a paper towel to drain excess oil.
Now some additional facts- they tend to stick to one another when you fry, just ignore don’t rush to break them immediately. This will cause the stuffing to ooze out and spread in the oil. Which will burn quickly and starts to spread all over making the suzhiyan ugly with dark spots of the burned pooranam. Let them fry in clusters and once done you may separate them.
Now, this is how your final product should look if things go right.
Yum ! I’m hungry now, let me go fry some more with leftover poornam.