>> Tuesday, December 21, 2010
Bengal gram/Kadalai paruppu - 1/2 Cup ( Rinsed and soaked for 2hrs)
Jaggery - 1/2 Cup ( Grated)
Coconut - 1/4 Cup ( Grated)
Cardamon powder - 1 Tsp
Things needed for outer covering
All purpose flour - 1 Cup
Rice flour - 1 Tbsp
Salt - a pinch
Water - 1 Cup
Pressure cook Bengal gram with just 2 Tbsp of water for 2 whistles or until its just 3/4th cook. Make sure not to let the dal turn mushy. When the dal is still hot add in the grated jaggery, coconut, cardamon and mix together to form a soft dough. Divide the dough into small balls and set aside.
For outer covering, mix in flour, salt and water to form a loose batter similar to dosa batter. Dip the prepared dal balls into the batter to form a thin covering and immediately drop them into hot oil. Fry until the balls to get a light golden brown color. Repeat the same with rest of the balls. Yummy, sweet suzhiyams are ready to be enjoyed warm.
- This recipe makes about 12- 15 small suzhyiams
- For healthier version instead of deep frying, suzhiyams can be made using the kuzhi paniyaram pan with no difference in taste.
- If the dal filling turn mushy or loose, try adding little bit of rice flour or cornstarch to make it dry.