Susiyam /Suzhiyam in Apam Pan.

Traditionally this Susiyam /suzhiyam is made using Maida flour batter with Chana dal stuffing and deep fried in oil.

For this blog, I made Susiyam /suzhiyam in a healthy way by using apam/ paniyaram pan which consumes less oil.

The twist in this recipe is, I made 3 different batters using 3 different flour to coat the stuffing.

The flour I used are:

1.   Ragi

2.   Jowar

3.   Maida (used traditionally to make this sweet)

 

Ingredients:

For Stuffing:

1.     Chana dal - 1 Cup (soaked for 10 minutes)

2.     Jaggery – 2 cups

3.     water

4.     Grated coconut-1 tbsp

5.     Cardamom powder -1/4 tsp

6.     Dry ginger powder -1/4 tsp.

7.     Pinch of salt.

 

          For Batter :

1.     Ragi/Jowar/Maida – 1/2Cup

2.     Water

3.     Pinch of cooking soda

4.     Salt to taste.

 

To Make Stuffing:

1.     In a pressure cooker add the soaked Chana dal and 2 cups of water and cook it for 2 whistles.

2.     The consistency of cooked chana dhal should be when you press the chana dhal it should be soft but not mushy.

3.     Once the chana dhal is cooked drain the excess water completely and allow the dhal to cool down.

4.     Once the dhal is cool down transfer it to a mix jar and by using pulse/wiper mode grind the dhal without adding any water.

5.     The texture of the ground dhal should be as shown in the picture.

6.     Heat a heavy bottom kadai and add 2 cups of jaggery and less then ¼ cup of water and boil till all the jaggery melts and then turn off the stove.

7.     Now strain the melted jaggery to remove away the dust particles if any.

8.     Slightly heat the kadai and add the strained jaggery syrup along with grounded chana dal and 1tbsp of grated coconut.

9.     Mix them and cook well till the mixture becomes thick and combines well to a dough texture.

10.  Ensure that all the water content in the mixture evaporates.

11.  Before turning off the stove add

i)       Cardamom powder -1/4 tsp

ii)     Dry ginger powder -1/4 tsp.

iii)    Pinch of salt.

           Mix it all well. Then turn off the stove and allow the stuffing to cool down          completely.

12.  Once the stuffing is cooled down. Take small small portions of stuffing and make it into tight balls.

Now stuffing for susiyam is ready.

For Batter:

1.   In a Mixing blow add:

i)       Ragi/Jowar/Maida – 1/2Cup

ii)     Pinch of cooking soda

iii)    Salt to taste

Combine well.

2.   Now add the required amount of water to the flour mixture and make it into a batter consistency.

3.   The consistency of the batter should be slightly loose than that of idly batter as shown in the picture.

  Now the batter is ready.

For Making Susiyam:

1.   Heat an apam pan and ¼ tsp of oil into each hole.

2.   Once the oil is heated. Take the stuffing (ball) coat it well in the batter and drop it carefully in each hole of the apam pan.

3.   Now cover the apam pan and allow it to cook on one side.

4.    Once suisyam is cooked on one side turn it to the other side and cover the lid and allow it to cook on another side too.

5.   Once it is cooked well on both sides take the susiyam gently from the apam pan and serve it hot.

Now yummy delicious and healthy susiyam is ready.

Note:

1.     Here I have taken 3 flour to show a sample for you. You can use any millet flour to make the batter by following the same method.

2.     For some people cooking soda may cause some gastric issues. So, they can avoid cooking soda. But the texture of the susiyam will not be soft. But there won’t be any difference in taste.