This is one of the traditional recipes that is prepared mainly at Tambrahm households during Saraswathi Poojai festival (auspicious day during Navarathri). ‘Suyyan’ is an Indian Delicacy which has a sweet jaggery filling inside and the outer layer is little bit crunchy. Few prepare the dipping batter with Urad Dal alone while few prepare battar with rice and uraddal. This time I made the batter using Rice and Urad dal. I followed my grandmother’s recipe and this is my brother’s favorite dish. He used to hog these suyyams in no time and would still ask for more 🙂
Ingredients for the batter :
- Raw Rice – 1/4 cup
- Urad Dal – 2 tbsp.
For the filling :
- Grated coconut – 1/2 cup
- Jaggery – 1/2 cup (a little less than 1/2 cup depends on the variety of Jaggery you are using)
- Cardamom Powder – 1/2 tbsp
- Ghee – 1 tbsp
- Oil for frying.
Method of Preparation :
1.Soak rice and urad dal for about 1 hour.
2.Grind them to a smooth paste. It should be in dropping consistency but not so thin.
3.Heat ghee in a nonstick pan and add grated coconut.
4.Saute until golden brown and add powdered jaggery.
5.Once the jaggery melts add the cardamom powder and mix everything well.
6.If you find the mixture is too dry then sprinkle little water and add a drizzle of ghee.
7.Let the filling gets cooked for about 3-5 minutes.
8.Remove from heat and then make small balls from the mixture.
9.Dip the coconut balls in rice batter and deep fry in oil.
10.The traditional suyyan is ready to be offered as a Nevedhyam
