Ingredients:
For Filling:
- Channa dhal/ kadalaparuppu – 1 cup
- Jaggery – ¾ cup
- Water – ¼ cup
- Shredded coconut – ¼ cup
- Cardamom powder- ¼ tsp
For outer base:
- All-purpose flour/ maida – ½ cup
- Salt – a pinch
- Water – as required
- Oil – for deep frying
Procedure:
For Filling:
- Dry roast the dhal for about 5-6 mins or until nice aroma comes out, then add sufficient water to cook the dhal.
- Now add the mashed dhal along with jaggery and shredded coconut into a heavy bottomed pan and cook it for few more minutes until it comes together.
- Ends with some cardamom powder, cool completely and make balls out of it and cover it with a damp cloth.
Making suyyam:
- In a sauce pan add generous amount of cooking oil to deep fry.
- In a mixing bowl add AP flour, salt with required amount of water. Make it a paste, the consistency should be like dosa batter/ bhaji batter.
- Once the oil get enough hot, drop each filling ball into the suyyam batter and spread the batter evenly and drop into the hot oil gently.
- Allow it to cook for few seconds and flip the other side in a medium flame. Once the sizzle sound off, take off the suyyam and place over the paper towel.
- Enjoy the delicious hot “Suyyams”.
