This dish is mainly prepared during Diwali. You can add a big spoonful of idli batter to the maida batter. This will give soft Suziyan. Also instead of adding fresh coconut grating, you can fry the coconut grating in a teaspoon of ghee till you get nice aroma and then add it to the dhal mixture.
Suzhiyan
Course: SweetsCuisine: Indian, TamilDifficulty: MediumServings
6
servingsPrep time
2
hoursCooking time
40
minutesThis dish is mainly prepared during Diwali.
Ingredients
Maida – 1 cup
Rice flour – 1 tablespoon
Bengal Gram Dhal – 1 cup
Powdered Jaggery – 1 cup
Grated Coconut – 3/4 cup
Cardamon – 1/2 teaspoon
A pinch of salt
Oil – for deep frying.
Directions
- Soak Bengal gram dhal in water for about two to three hours.
- Cook the Dhal in water till soft, but not mushy. Drain the excess water and spread it on a plate. Cool it and grind the dhal to soft powder. (When you are grinding it in a mixie, run the mixie for a second and stop it and then run for a second and stop. This way you will get dhal powder. If you run the mixie continuously dhal become paste.)
- In a vessel put jaggery along with 1/4 cup water and bring to boil. When it starts boiling, remove and strain it. Put back to a thick bottomed vessel and allow to boil again.
- Then add dhal powder, coconut and cardamom powder and mix well.
- Cook on slow flame till it become thick and solid. Let it cool.
- Make small lemon size balls.
- Mix maida, rice flour and salt with little water and make a batter like idli batter.
- Heat oil in a kadai. When it is hot, dip the balls in the batter and deep fry till golden brown.
Notes
- You can add a big spoonful of idli batter to the maida batter. This will give soft Suziyan. Also instead of adding fresh coconut grating, you can fry the coconut grating in a teaspoon of ghee till you get nice aroma and then add it to the dhal mixture. This is mainly prepared at Diwali time.