Ingredients:
For outer layer:
- Urad dhal – ½ cup
- Idli rice/ raw rice – 2 cups
- Salt – few pinches
- Cooking oil – to deep fry
For stuffing:
- Spit channa dhal/ kadalaparuppu – 1 cup
- Freshly grated coconut – 1 cup
- Jaggery – 2 cups
- Water – ½ cup
- Salt – a pinch (optional)
- Cardamom powder – 1 tsp
- Ghee – 2 tsp
Procedure:
For outer layer:
- Wash and Soak the urad dhal and idli rice together for 4 hours and grind it smoothly, add few pinches of salt and allow it to ferment for at least 7 hours
For stuffing:
- Wash and soak the split channa dhal for about 2 hours and boil it finely.
- Meanwhile, melt the jaggery with ½ a cup of water; filter out any impurities and allow it to reach before 1 string consistency
- Now grind the boiled split channa dhal into a fine paste (without adding water), add the paste into the jaggery syrup along with a cup of freshly grated coconut.
- Keep stirring to avoid scorching, within 20 mins it will reach the mass dough consistency, at this time add a tsp of cardamom powder and tsp of ghee at a time.
- Cool completely and make a medium size ball out of it and cover it with a lid.
Suyyam:
- Heat some oil in a cooking pan, take small amount of batter in separate bowl
- Take one stuffing ball at a time and dip the ball into the batter and drop it gently into the medium-hot oil, repeat the same process for the remaining balls. (do not over crowd the pan)
- Flip it gently and once the sizzle sounds off, take out the syyam from the oil and keep it in paper towel to absorb any excess oil.
- The crunchy on the outer side and soft juicy inside, the super yummy and delicious “SUYYAM” is ready to serve.
NOTE/TIP:
- For naivedhyam/ prasadham, add raw rice instead of idli rice and don’t ferment the batter.
- Always adding a pinch of salt to a sweet dish, it will enhance the flavor.
- You can make BOLI out of it with the leftover stuffing
- You can make idli/dosa with the leftover outer batter
