Suiyam recipe, Suyyam, Sweet Suzhiyan, Suzhiyam

3.45 from 9 votes

Suiyam recipe, Suyyam, Sweet Suzhiyan, Suzhiyam

Suyyam is a traditional South Indian delicacy. It is a deep fried sweet dumpling made of Coconut, Jaggery and Channa Dal stuffing. One of the easy to make sweet with very less ingredients. Commonly made for Vinayakar Chathurthi, Diwali and other festivals. Let's see how to make Suiyam sweet using step by step instructions.

Prep Time5

Cook Time25

Total Time30

Course: Sweet

Cuisine: Indian, South Indian, Tamil Nadu

Servings: pcs

Calories: 186kcal

Author: Sowmya Venkatachalam

Ingredients

Ingredients for filling

1 cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 cup = 250 ml
1 cup Grated Jaggery
½ cup Grated Coconut
½ teaspoon Cardamom Powder

Ingredients for

½ cup Maida (All Purpose Flour)
2 tablespoon Rice Flour
1 pinch Salt
1 pinch Turmeric Powder
Oil for frying

Instructions

Making of Pooranam (fillings)

Wash the channa dal and pressure cook it with 2 cups of water and allow for 2-3 whistles. The dal should be cooked nicely but not be mashed.
Strain any excess water from the cooked dal and allow it to cool off. Then add it to mixer.
Grind the dal in the mixer to a nice paste without adding water. Then add the grated Jaggery, coconut and cardamom and give a pulse or two and remove the filling to a bowl. Now the poornam for suyyam is ready
Make small dumplings out of the filling and keep it ready
Heat oil in a pan for frying the suyyams.
Now let us prepare the batter for outer cover. Take a bowl and add maida and rice flour along with turmeric and pinch of salt

Preparing the outer cover for the Pooranam

Add water little by little to make a thick batter like bajji batter or idly batter.
Take one dumpling of pooranam and dip it in suyyam batter and coat it evenly

Let's make the Suyyam

Drop the coated suyyam pooranam in hot oil gently and allow it to fry completely in oil.
Add 4-5 dumplings of coated pooranam in oil and gently mix it and turn it so that it is fried nicely in all sides. Fry the suyyams till it becomes golden color and becomes crispy outside. Remove the fried crispy suyyams from oil and place it in a paper towel to drain the excess oil
The mouth-watering suyyams are ready for Neivedhyam and also for serving.

Notes

Instead of Maida batter, you can also use Idli/Dosa batter. Take the Purnam dip into the Idli batter and deep fry it.

Nutrition