SUIYAM

Suiyam is a traditional South Indian dessert, originated from the state of Tamilnadu. It is a deep fried snack made with channa dhal, coconut and jaggery. Each city of Tamilnadu has their own name for this recipe. Susiyam, suzhiyam, suzhiyan and suyyam are some of the other names for this recipe.

Suiyam is made during festivals like diwali and vinayagar chaturthi, as an offering to god. It has a mild crispy outer with a soft and sweet stuffing. It is an easy to make recipe. The filling is made by cooking boiled channa dhal, jaggery and grated coconut, which is then coated with a batter and deep fried in oil.

ABOUT THE RECIPE:

Each city of Tamilnadu has their own way of making suiyam. The basic ingredients are all the same, but the batter in which they are coated and fried will be different. I’ve used just maida as a coating for this recipe. This recipe is what we’ve been making in our family for generations.

INGREDIENTS FOR SUIYAM:

FOR STUFFING:

• CHANNA DHAL – 1 CUP
• GRATED JAGGERY – 1 CUP
• GRATED COCONUT – 1 CUP
• CARDAMOM POWDER – 1/2 TSP

FOR COATING:

• MAIDA – 1 CUP
• SALT – 1 PINCH
• OIL – FOR FRYING

HOW TO MAKE SUIYAM:

• Wash and soak channa dhal for about 1 to 1.5 hours.

• After 1.5 hours transfer it to a pressure cooker and add around 500ml of water to it. Cover it and cook it for 5 whistles.

• After 5 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Filter all the water from the dhal and mash it using a potato masher.

• Add the mashed dhal to a kadai. Do not turn on the flame.

• Add the grated jaggery in a cooking pot along with 1/2 cup of water.

• Place the pot on the stove and turn on the flame. Let it melt completely without any lumps.

• Once the jaggery is melted completely, filter it and pour it to the kadai along with the channa dhal.

• Mix it well and turn on the flame.

• On medium-high flame, cook it until it thickens.

• Once it start to thicken, add the grated coconut to it, and mix it well.

• Also add the cardamom powder to it and mix it well.

• Once it becomes thick, turn off the flame and let it cool down completely.

• Meanwhile, add the maida and salt to a mixing bowl. Add little water at a time, and mix it without any lumps. It should have the consistency of a dosa batter.

• Once the cooked stuffing is completely cooled down, divide it into small bite sized portions and roll it into small balls, and keep it aside.

• Heat a kadai and add around 500ml of oil to it.

• Add the rolled balls to the maida batter and coat it on all sides.

• Once the oil is heated, gently drop the coated balls to the oil.

• Let it cook for 30-40 seconds on 1 side and then turn it. Let it cook until it turns light golden brown in color.

• Once it turns light golden brown in color, filter the oil and transfer it to a plate with tissue paper.

• Repeat the process with the remaining lentil balls.

YUMMY AND DELICIOUS SUIYAM IS READY.

PRO TIPS:

• Channa dhal has to be soaked for at least 1 hour.
• Channa dhal doesn’t have to be mashed completely. Mashing it upto 80% is more than enough.
• The maida batter shouldn’t be too thick or too thin. It should have the consistency of a dosa batter.
• Add just 1/2 cup of water to the jaggery. Do not add too much of water.
• Filter the jaggery before adding it to the dhal. Jaggery might contain dust which might spoil the taste of the recipe.

SUIYAM

Recipe by foodpassion1513Course: Dessert, Indian sweet, Traditional recipe, vegan, Vegetarian

Servings

10

servings

Prep time

1

hour 

Cooking time

45

minutes

Calories

300

kcal

Suiyam is a traditional South Indian dessert, originated from the state of Tamilnadu. It is a deep fried snack made with channa dhal, coconut and jaggery. Each city of Tamilnadu has their own name for this recipe. Susiyam, suzhiyam, suzhiyan and suyyam are some of the other names for this recipe.
Suiyam is made during festivals like diwali and vinayagar chaturthi, as an offering to god. It has a mild crispy outer with a soft and sweet stuffing. It is an easy to make recipe. The filling is made by cooking boiled channa dhal, jaggery and grated coconut, which is then coated with a batter and deep fried in oil.

Ingredients

• FOR STUFFING:

• CHANNA DHAL – 1 CUP

• GRATED JAGGERY – 1 CUP

• GRATED COCONUT – 1 CUP

• CARDAMOM POWDER – 1/2 TSP

• FOR COATING:

• MAIDA – 1 CUP

• SALT – 1 PINCH

• OIL – FOR FRYING

Directions

• Wash and soak channa dhal for about 1 to 1.5 hours.
• After 1.5 hours transfer it to a pressure cooker and add around 500ml of water to it. Cover it and cook it for 5 whistles.
• After 5 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• Filter all the water from the dhal and mash it using a potato masher.
• Add the mashed dhal to a kadai. Do not turn on the flame.
• Add the grated jaggery in a cooking pot along with 1/2 cup of water.
• Place the pot on the stove and turn on the flame. Let it melt completely without any lumps.
• Once the jaggery is melted completely, filter it and pour it to the kadai along with the channa dhal.
• Mix it well and turn on the flame.
• On medium-high flame, cook it until it thickens.
• Once it start to thicken, add the grated coconut to it, and mix it well.
• Also add the cardamom powder to it and mix it well.
• Once it becomes thick, turn off the flame and let it cool down completely.
• Meanwhile, add the maida and salt to a mixing bowl. Add little water at a time, and mix it without any lumps. It should have the consistency of a dosa batter.
• Once the cooked stuffing is completely cooled down, divide it into small bite sized portions and roll it into small balls, and keep it aside.
• Heat a kadai and add around 500ml of oil to it.
• Add the rolled balls to the maida batter and coat it on all sides.
• Once the oil is heated, gently drop the coated balls to the oil.
• Let it cook for 30-40 seconds on 1 side and then turn it. Let it cook until it turns light golden brown in color.
• Once it turns light golden brown in color, filter the oil and transfer it to a plate with tissue paper.
• Repeat the process with the remaining lentil balls.
• YUMMY AND DELICIOUS SUIYAM IS READY.

Notes

• PRO TIPS:
  Channa dhal has to be soaked for at least 1 hour.
  Channa dhal doesn’t have to be mashed completely. Mashing it upto 80% is more than enough.
  The maida batter shouldn’t be too thick or too thin. It should have the consistency of a dosa batter.
  Add just 1/2 cup of water to the jaggery. Do not add too much of water.
  Filter the jaggery before adding it to the dhal. Jaggery might contain dust which might spoil the taste of the recipe.