Sugiyan | சுய்யன்/சுகியன்

Ingredients:

• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 3 Tbsp White Whole Urad Dal
• 1 Tbsp Sago/Javvarisi
• 1/4 Cup Water (for grinding)
• A pinch of salt
• A pinch of salt
• A pinch of salt
• Oil for Frying
• Oil for Frying
• Oil for Frying

• 1/4 Cup Chana dal
• 1/4 Cup Jaggery Powder
• 1/4 Cup Jaggery Powder
• 1/4 Cup Jaggery Powder
• 2 Tbsp Grated Coconut
• 1/4 Tsp Cardamom Powder

Directions:

1. Wash and soak millet, sago and urad dal together for 2 Hours. Drain. Grind to a fine smooth batter adding water. Add salt and keep aside for an hour.
2. Soak Chana dal in hot water for 3 hours. Cook adding enough water for 5 whistles in a pressure cooker. Drain and let it remain in the strainer. Allow it to cool down completely.
3. First grind the well drained and cooled dal coarsely. Then add jaggery powder, coconut and run the mixie for a minute so that everything blends well. DO NOT add water while grinding. You will get a nice moist dal filling. Make small balls out of it and flatten them slightly. Check the video for clear understanding.
4. Heat oil in a pan. Once ready, turn it to medium heat. Dip each dal stuffing in the batter and deep fry them. Turnthe bondas in between so that they are fried evenly from all sides. Once they turn golden brown, remove and drain the oil on a kitchen tissue. Hot susiyan/suyyam is ready!

Note:

• Over fermenting the batter will give a slightly sour taste.
• The leftover batter after making suyyam can be used for making plain paniyarams. Add a tbsp of water to the batter. You can even add tempering of mustard, green chillies, asafoetida, ginger, sautéed onions and curry leaves to the batter to make spicy paniyarams.
• Other millets like Kodo Or Little can also be used for this recipe.