Suyyam a very delicious and traditional sweet we make for many auspicious occasions. Especially for Ganesha Chaturti or Saraswathi Pooja festival, some of us have tradition to make this Suyyam. Suyyam also referred as Seeyam, Suzhiyan is a deep fried snack made with urad dal, rice flour, coconut and jaggery. Coconut and jaggery are concocted together and a filling is prepared. The filling is then made into small balls which are coated in urad dal+rice flour based batter and deep fried till it is crispy and golden brown. The outer cover of the suyyam will be little crispy and inner portion filled with scrumptious coconut-jaggery filling makes this sweet ultimately divine. Easy to make neivedhyam (Prasad) for many occasions!
Tips for making Suyyam:
- Soak the urad dal atleast for an hour. After grinding urad dal, beat the batter for 2-3 mins continuously so that the batter becomes light.
- You can first dissolve the jaggery in little water, strain and then cook the coconut in the strained jaggery till it becomes a thick non-sticky mixture.
- Instead of rice flour, we can soak rice and grind it along with urad dal.
- Make sure the filling is full coated, or else the filling gets disintegrated in oil.
- Deep fry in low flame till golden brown.
You may also want to try:
- Fried Modak is a traditional Prasad that we make on the auspicious day of Ganesha Chaturti. This is similar to the Modak, but we fry the outer cover to get the crispy Modak.
- Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. We make this for many festivals and auspicious days for an offering to god (naivedhyam).
- Pasi Paruppu Pradaman (Moongdal Coconut milk Payasam) is one of the most common and traditional Payasam variety. A Payasam variety rich in Coconut milk and garnished with Fried Coconut pieces!
Recipe Card for Suyyam
Suyyam | Seeyam | Suzhiyan | Sugiyan Recipe
Equipments Needed
- Mixing Bowl
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 20 Suyyam
Calories: 164kcal
Suyyam a delicious fried modak made on the auspicious occasions like Ganesha chaturti, Saraswathi Pooja etc. Coconut-jaggery filling is prepared and dipped in urad dal+rice based batter and deep fried till its crispy and golden brown. Learn here how to make this Suyyam with step by step pictures, instructions and video!
Print Recipe
Ingredients
- ½ Cup Urad dal 1 cup - 250ml
- ¼ Cup Rice Flour
- 1 Cup Grated Coconut
- ¾ Cup Grated Jaggery
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Salt
- 2 Cups Oil For Deep Frying
Instructions
Soaking Dal
- Wash and soak the urad dal in water and set it aside for 1 hour.
Preparing Filling
- Heat a pan. Add grated coconut and grated jaggery and mix well.
- Add cardamom powder and keep stirring. The jaggery starts to melt and begins to incorporate with the grated coconut. Keep stirring till the coconut and jaggery mixture becomes thick and doesn’t stick to sides of pan. Also, if you take a small quantity of this mixture and roll into a ball, then that is the correct consistency. Switch off the flame and allow this filling to cool off.
- Make small gooseberry size balls out of this filling and set it aside.
Prepare batter
- After 1 hour, drain water from soaked urad dal and take it to mixer jar.
- Grind the urad dal to a thick paste.
- Take the urad dal paste to the vessel. Add rice flour, pinch of salt and mix well. Add water if necessary to make it to a thick paste.
Deep Frying
- Heat oil in a pan for deep frying the sugiyans. Take each filling ball and coat it with urad dal batter and gently drop it in hot oil.
- Deep fry the sugiyan in medium flame till they are crispy.
- The crispy and delicious sugiyan is all ready for neivedhyam or serving!
Video
Nutritional Info
Nutrition Facts
Suyyam | Seeyam | Suzhiyan | Sugiyan Recipe
Amount Per Serving (1 piece)
Calories 164
Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 9g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING DAL
- Wash and soak the urad dal in water and set it aside for 1 hour.
PREPARING FILLING
- Heat a pan. Add grated coconut and grated jaggery and mix well.
- Add cardamom powder and keep stirring. The jaggery starts to melt and begins to incorporate with the grated coconut. Keep stirring till the coconut and jaggery mixture becomes thick and doesn’t stick to sides of pan. Also, if you take a small quantity of this mixture and roll into a ball, then that is the correct consistency. Switch off the flame and allow this filling to cool off.
- Make small gooseberry size balls out of this filling and set it aside.
PREPARE BATTER
- After 1 hour, drain water from soaked urad dal and take it to mixer jar.
- Grind the urad dal to a thick paste.
- Take the urad dal paste to the vessel. Add rice flour, pinch of salt and mix well. Add water if necessary to make it to a thick paste.
DEEP FRYING
- Heat oil in a pan for deep frying the sugiyans. Take each filling ball and coat it with urad dal batter.
- Gently drop it in hot oil. Add 4-5 suyyam in each batch.
- Deep fry the sugiyan in medium flame till they are crispy.
- The crispy and delicious sugiyan is all ready for neivedhyam or serving!
