How many love this crispy outside, soft sweet stuffing inside vadais??
You can prepare this very easily at home. Over to the recipe.
Ingredients:
Raw rice - 3/4 cup
Urad dal - 3/4 cup
Channa dal - 1 cup
Channa dal - 1 cup
Jaggery - 1 cup
Cardamom - 4 or 5
Ghee - 1 tbsp
Salt - As required
Oil - for frying
This recipe yields around 25 to 30 susiyam
You can click here for the video on how to make susiyam
Wash and soak rice and urad dal together for an hour. Crumble jaggery into pieces . Crush cardamom.
Grind rice and urad dal together adding little water. The batter should be thick so that it covers stuffing well. So be little careful while grinding batter. Add salt to the batter .
Boil chana dal. I used to cook for a whistle in high flame and then in low flame for ten minutes.
Take crumbled Jagger in a pan. Add little water (around 1/4 cup) to it. Boil in medium flame. Once jaggery is all melted , switch off the flame and filter jaggery .This is done to remove impurities in jaggery.
Take boiled Channa dal and jaggery extract in a heavy bottomed pan .cook in medium flame till the stuffing thickens. Keep on smashing the stuffing in berween. When its half done, add crushed cardamom. You can also use 1/4 TSP cardamom powder instead.
Let the stuffing cool. The stuffing will become more thick once its cooled down completely. Make small balls out of stuffing.
Heat oil in a kadai. When it's hot, take stuffing, dip it in batter and deep fry on both sides .
Your susiyam is ready. Happy cooking..
If you are left with batter alone, you can add chopped onion, ginger, green chillies, curry leaves, salt to it and make kaara Vadai
No need to ferment the batter .
Cardamom - 4 or 5
Ghee - 1 tbsp
Salt - As required
Oil - for frying
This recipe yields around 25 to 30 susiyam
You can click here for the video on how to make susiyam
Procedure:
Wash and soak rice and urad dal together for an hour. Crumble jaggery into pieces . Crush cardamom.
Grind rice and urad dal together adding little water. The batter should be thick so that it covers stuffing well. So be little careful while grinding batter. Add salt to the batter .
Boil chana dal. I used to cook for a whistle in high flame and then in low flame for ten minutes.
Take crumbled Jagger in a pan. Add little water (around 1/4 cup) to it. Boil in medium flame. Once jaggery is all melted , switch off the flame and filter jaggery .This is done to remove impurities in jaggery.
Take boiled Channa dal and jaggery extract in a heavy bottomed pan .cook in medium flame till the stuffing thickens. Keep on smashing the stuffing in berween. When its half done, add crushed cardamom. You can also use 1/4 TSP cardamom powder instead.
Let the stuffing cool. The stuffing will become more thick once its cooled down completely. Make small balls out of stuffing.
Heat oil in a kadai. When it's hot, take stuffing, dip it in batter and deep fry on both sides .
Your susiyam is ready. Happy cooking..
Notes :
If you are left with batter alone, you can add chopped onion, ginger, green chillies, curry leaves, salt to it and make kaara Vadai
No need to ferment the batter .
