Tuesday, August 19, 2008



Rice Flour - 1 cup

Jaggery - 3/4 cup

Cardamom - 2 (powdered coarsely)

Oil for deep frying


Powder the jaggery well to remove lumps.

Mix the rice flour with the jaggery adding water little by little till we have a thick batter - between a paste like consistency and idli batter.

Note that it should not be too thick like a dough for chapathis, but should be like idli batter - free flowing but not too thin.

Add powdered cardamom to this and mix well.

Heat oil in a pan. When the oil is hot, scoop in the batter mix using a spoon (holding about 1-2 tsp full of batter) and drop into the oil.

Deep fry them till they change color (which is almost very soon).

Be careful not to leave them for long else they will turn black in high heat.

Keep the heat at medium-high and repeat this for the rest of the batter.

Maintaining the heat at the appropriate level (medium-high) ensures that the insides also get thoroughly cooked.

Delicious soyyams are ready. Usually served during festive occasions.

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