Kadalai paruppu poorna suzhiyam / suyam / seeyam

Suzhiyam is one of my favourite sweet of all. It was in my list for long time and finally got chance to try them, it came out perfectly. My periamma makes it so perfect and also she used to tell stories while making this suyam.

Ingredients:

Yields: around 15 suyam / seeyam

For outer layer:

• 1/2 cup – Idly rice or boiled rice
• 1/2 cup – Raw rice
• 1/4 cup – Whole black gram without skin / ulunthu
• Salt to taste
• Oil for deep frying

For kadalai paruppu poornam:

• 1 cup – Bengal gram / chana dal / kadalai paruppu
• 1 cup – Jaggery
• 2 nos – Cardamom
• 2 tbsp – Grated coconut (optional)
• 2 tsp – Ghee

Preparation method:

Making of pooranam :

1. Heat a pan, dry roast bengal gram / kadalai paruppu until they are slightly golden brown in color.
2. Soak the roasted bengal gram in enough water for 1/2 hour. Then cook them in a vessel with enough water until they are well cooked. Drain the water completely.
3. Allow bengal gram to cool and then grind them in a mixer grinder to a coarse powder. Then add jaggery and cardamom seeds, once again grind them until jaggery is mixed properly.
4. Heat ghee in a pan, add ground mixture and saute for few minutes until the mixture gets thick enough to make balls. Make small balls out of the poornam and set it aside. Now kadalai paruppu poornam is ready.

Making of outer layer and suyam:

1. Wash and soak raw rice, idly rice and whole black gram each separately for 6 hours or overnight.
2. Transfer soaked black gram dal to a mixer grinder and grind them to a fine paste. Same way grind idly rice and raw rice to a smooth paste like we do for making idly. Transfer ground flour to a mixing bowl and add required salt, mix well.
3. Batter consistency should be like idly batter which is slightly thick. Allow them to ferment overnight or until well fermented.
4. Now dip kadalai paruppu pooranam in the fermented batter and fry them in hot oil over medium flame until they are slightly brown in color. Tasty suyam is ready.

Notes:

• You can also pressure cook bengal gram / kadalai paruppu for 1 or 2 whistles or until well cooked.
• Step 4 under making of poornam is completely optional as i got poornam bit watery. You can just grind bengal gram and jaggery along with cardamom seeds and mix it with ghee and make balls.
• You can also add grated coconut in kadalai paruppu poornam, while adding jaggery.
• Batter consistency should be like of idly batter. If you think batter is very thick than you can add little water to make it perfect for dipping.
• You can make this suyam with idly batter also.

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