Suyyam | Seeyam | Suzhiyan | Sugiyan Recipe
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!
Servings: 20 Suyyam
Calories: 164kcal
Equipment
- Mixing Bowl
- Mixer Grinder
- Heavy Bottomed Pan
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
Nutrition
Serving: 1piece | Calories: 164kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g