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You are here: Home / Festival Recipes / Suyam | Susiyan | Suzhiyam Recipe – Tamil Nadu Style

Suyam | Susiyan | Suzhiyam Recipe – Tamil Nadu Style

November 24, 2015 17 Comments

I wasn’t aware of this version of Susiyan until MIL told me about it. The suzhiyam, or suhiyan as we call it, made in Kerala is very different with whole moong dal and jaggery for filling and using maida as an outer cover.

I had also heard of making poornam (filling) with cooked channa dal, coconut and jaggery but using the same filling as vella kozhukkattai (which we make for Ganesh Chaturthi or Vinayaka Chaturthi) was new to me.

Sooyam | Susiyan | Suzhiyan Recipe

So when she offered to make it one day, I jumped at the opportunity to learn this new way, probably the method followed in Tamil Nadu, of making susiyam.

There are a few variations too, you can check notes. Also, I am not claiming this to be authentic or THE method of making susiyan, so no yelling at me over this, ok? Ok!

Suyam | Susiyan | Suzhiyam Recipe – Tamil Nadu Style

Preparation time: 30 minutes
Cooking time: 10 minutes
Makes 12 suyam, depending on size
Recipe source: My mom-in-law

Ingredients:
3/4 cup of whole urad dal, soaked for half hour (measure before soaking)
1/2 cup of grated coconut
1/2 cup of melted, strained jaggery (adjust to taste, we like it on the sweeter side)
3 of green cardamom seeds, crushed fine
1 tbsp of ghee
Oil of to deep fry
Salt of a pinch or two

How It’s Made:

1. Grind the soaked urad dal into a thick batter without adding any water. If it’s too thick, sprinkle some water with fingertips but only what’s absolutely necessary. Add salt, mix well and set aside.

Sooyam | Susiyan | Suzhiyan Recipe

2. Prepare the coconut-jaggery poornam and when it’s warm, make into lime-sized balls. Check out how to make poornam on the vella kozhukkattai post.

Sooyam | Susiyan | Suzhiyan Recipe

3. Heat required oil in a kadai and when it’s hot (check by dropping a small amount of urad dal batter into the oil. If it sizzles and immediately rises to the top, the oil is ready. Otherwise, wait a bit longer) take one poornam ball and roll it gently in the urad dal batter. When fully covered, drop into the hot oil.

Sooyam | Susiyan | Suzhiyan Recipe

4. Add 3-4 at a time depending on the size of your kadai. Take care not to overcrowd the pan otherwise the oil temperature will drop and your suyam will end up taking in more oil than necessary.

Sooyam | Susiyan | Suzhiyan Recipe

5. When the coating turns golden brown (takes around a minute or even less), drain and set aside.

Sooyam | Susiyan | Suzhiyan Recipe

Serve warm. When it’s fresh, the outer coating is crisp and the inside is sweet and gooey. When it turns cold, the covering turns soft, which is very tasty too.

A great festival snack recipe that’s easy to make and is a bit different from the regulars we always prepare.

Notes:

– I used jaggery from Kerala which explains the very deep brown colour
– You can add some cooked and mashed channa dal to the poornam if you’d like. You can also coat the suyam with idli / dosa batter or a maida mixture before frying. Urad dal made it really soft though so try with urad dal for the best results. The cover almost takes like medhu vada / mysore bonda

So what are your plans for Ganesh Chaturthi (Vinayakar Chaturthi) this year? 🙂

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By nags Filed Under: Festival Recipes, Ganesh Chaturthi Recipes, Sweets Puddings Desserts, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Claire

    November 5, 2012 at 1:11 pm

    Looks yum …nice n easy recipe and lovely pics dear …

    Reply
  2. Nupur

    September 13, 2012 at 2:58 pm

    A very new recipe for me.. Cant believe its sweet with Daal.. love the colours

    Hey , please try and participate in my new event

    Cook with-Poppy Seeds

    Reply
  3. RAKS KITCHEN

    September 13, 2012 at 12:27 pm

    I always gobble this, love it a lot!! nice version nags.

    Reply
  4. Shabitha Karthikeyan

    September 13, 2012 at 2:00 am

    Loved them at once. Wish I could get some !!

    Reply
  5. VineelaSiva

    September 13, 2012 at 12:35 am

    The dish looks very tempting.

    Reply
  6. sneh

    September 12, 2012 at 2:31 pm

    Delicious!!

    Reply
  7. divya

    September 12, 2012 at 2:13 pm

    tht's looks so tempting …yum

    Reply
  8. Priya

    September 12, 2012 at 1:34 pm

    I dont bother to get some rite now.

    Reply
  9. jeyashrisuresh

    September 12, 2012 at 11:35 am

    I love these suhiyan lot but i have never tried this on my own. Super tempting with my fav coconut poornam

    Reply
  10. Happy Cook / Finla

    September 12, 2012 at 11:21 am

    I agree that the kerala one os totally different and it is the name which lured me here to see what the difference is. I wish i could taste one of this

    Reply
  11. Priya R

    September 12, 2012 at 11:01 am

    I have never tried this even though I am from south india 😀 crazy… I had tried your no butter and egg sponge cake as a base for my husband's birthday and made a vanilla butter cream frosting and it tasted yummmmm, cant describe and my husband was too happy, will be posting my recipe soon 🙂 and leave u a message too. Thanks Nags this is my second baking attempt from a recipe in your blog and totally fool proof hats off to you dear.

    Love
    Priya
    Cook like Priya

    Reply
  12. sangeeta

    September 12, 2012 at 9:42 am

    Oriya people make a similar thing with Semolina or rice covering. This one sounds great. I am sure it would give any molten Lava cake a run for it's money 🙂

    Reply
  13. Archana Chari

    September 12, 2012 at 8:51 am

    Nags, this is the only suzhiyam i have known. The moongdhall-jaggery one was very new to me, when I had it first. My mum takes an express route with this and dips the poornam in a maida ( think she adds atta, cornflour also) and fries it the same way!

    This one is yum. Absolutely love the colour of filling. Kerala Jaggery rocks!

    Reply
  14. Veena Theagarajan

    September 12, 2012 at 8:49 am

    my mum does this too Nags.. I myself never tried this before.. She uses sometime idli batter to do…
    Great-secret-of-life.blogspot.com

    Reply
  15. Biny Anoop

    September 12, 2012 at 7:53 am

    wow i can taste it here…new to me with urad dal…we use rice flour

    Reply
  16. Archana Kumar

    September 12, 2012 at 7:18 am

    Fancy name…nice dish, love the filling

    Reply
  17. Sharmilee! :)

    September 12, 2012 at 1:52 pm

    Looks delicious…love the deep brown color jaggery filling, absolutely delicious

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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