Susiyam is a kind of sweet dish made for Deepavali and other festivals.  Normally jaggary is used to sweeten this dish.  But here I have replaced with dark brown sugar.  At my home susiyam is made from whole mung beans.  But some people use chana dhal instead of mung beans.  When making the batter, rice flour can be replaced with maida (all-purpose) flour.  But rice flour gives a crispy taste to the susiyam


  • ¾ cup whole mung beans
  • Water to soak beans
  • Pinch of salt
  • ¼ cup unsweetened shredded coconut
  • ¼ cup dark brown sugar
  • ¼ teaspoon cardamom powder
  • Oil for frying

To make Batter:

  • ¼ cup white rice flour
  • Pinch of salt
  • ¼ cup milk
  • Water as needed


  • Wash mung beans thoroughly and soak in water for about 5 hours
  • Cook beans with a pinch of salt until all the water is absorbed and beans are completely cooked
  • Let cool for a while
  • Mash mung beans with the back of a spoon
  • Add coconut, brown sugar, cardamom powder and mix well
  • Make into small balls
  • Dip the balls completely in prepared batter (recipe below) and  deep fry until golden brown
  • Drain in paper towel

To make the batter

  • Add milk to flour and mix well.  At this point this will look like a white paste
  • Now add water little at a time and mix well until the batter is thin but not too watery.  If the batter is too watery, it won’t stick to the mung bean balls.  But if it’s too thick when covering with batter, it will become a thick covering and will take longer to fry and won’t be crispy.
  • Makes about 8 susiyam

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