- Wash the rice and Urad dal and soak well separately for 3 to 4 hours
- Wash the Split Moong Dal well and cook it until it becomes soft. If you press the dal it should be powdered easily. Soak the powdered Jaggery in a 1/4 cup of water in order to dissolve it; now filter it. This has to be done in order to remove the impurities from the jaggery
- Keep the jaggery syrup in a medium-hot flame and let it boil. Once the syrup gets thicker, add the pre-cooked moong dal, a pinch of salt, cardamom powder, and the grated coconut. Mix it well until the mixture becomes thicker; let this mixture cool
- After the mixture cools, make it into small balls
- Grind the rice and the urad dal into a fine consistency. The batter should be a slightly more watery than the vada batter. Add a pinch of salt and mix it well
- Heat up a required amount of oil in a frying pan.
- Keep the oil in medium heat. Dip the pooranams in the batter and fry it
8) Frequently flip up and down in order to cook well in all sides. The flame should be set to medium. Once the bubbles around the suhiyam settled down, take it from the oil and place it in a paper towel in order to absorb excess oil
Now the Chettinad Special Sweet Suhiyam is ready to be served!