Recipe for Suyyum
Posted on: 08/Feb/2019 5:06:06 PM
A crispy, healthy golden brown colored Bondas are perfect snack items for kids and elders at home. This is a snack variety that is deep fried! If you are not a fan of deep-frying, you would certainly want to take an excuse to try this dish for its wonderful taste, truly!
This is called by various names like Seeyam, Suzhiyam, etc. in different regions in India. The recipe is generally prepared using Maida, but this one explained below is a conventional way of making the snack variety without Maida, and using Chana Dal.
Required ingredients:
- Raw rice: ½ cup
- Parboiled rice – ½ cup
- Urad dal – ¼ cup
- Chana dal – 1 cup
- Jaggery – 1 cup
- Water – ¼ cup
- Cardamom powder – 1 tsp
- Grated coconut – ½ cup
- Ghee – 3-4 tsp
- Oil – as required for deep frying
Preparation
- Soak half a cup of raw rice and half a cup of parboiled rice together in a large bowl for 5 hours
- Separately soak urad dal in water for 5 hours
- Soak Chana dal for about 2 hours
Cooking method
- Take the soaked urad dal and transfer it to a mixer jar. Grind it into a smooth paste by adding very little water. The batter should not be too runny
- Likewise transfer the soaked rice into a mixer jar and grind it into a thick paste by adding very little water
- Transfer both the batters – urad dal batter and rice batter to a large bowl and mix both together
- Add salt to the batter and mix well. Now you should have a nice, thick, smooth batter
- Allow this mixture to get fermented. For this, let the batter sit in room temperature for about 8 hours
- Take a pressure cooker and add the soaked chana dal (soaked for 2 hours). Add water until the dal gets just soaked. Do not add too much of water for cooking the dal. Pressure cook the dal for 3 to 4 whistles in medium flame
- Take a thick-bottomed pan and add ¼ cup of water.
- Melt the jaggery in the water, and keep it aside.
- Take a large sauce pan and add the cooked chana dal. Remove the excess water from chana dal, if any. Finely smash the chana dal to make it smooth
- Now, take the dissolved jaggery and filter it out to the chana dal for making the filling. Mix both together well.
- To this, add a spoon full of powdered cardamom and half cup of grated coconut
- Thoroughly mix all these together. Make sure to have the flame low while mixing these items as jaggery easily tends to burn
- As you keep mixing, the extra moisture will evaporate and you will get a thick filling for the recipe
- Now, add 2 table spoons of ghee and give it a nice mix again. Now remove the pan from the stove and keep it aside until it cools down to room temperature
- Start making dumplings with the mixture and keep it aside. The dumplings should be of a small lemon size
- Take a pan and heat enough oil in it for frying
- Once oil gets hot, reduce the flame to medium. Remember to retain the same medium flame until frying all the Suyyam.<.
- As the oil is ready to make the snack, you can take a filling dumpling and dip it in the rice-urad dal batter. Dip the filling thoroughly until it is fully coated with the thick batter and drop this into the hot oil.
- Fry it in the oil until it turns nice golden brown in color throughout
- Remove from the oil and keep it aside
- Your hot, tasty Suyyam is ready for a nice, sweet evening snack craving!
