Ugadi wishes to all! Today I wanted to share a sweet recipe to make on this festival. Suyyam (aka Pooranam Boorelu in Telugu) is an easy to make sweet when you are pressed for time. The whole thing can be done in less than 30 minutes. How is that for an authentic traditional Indian sweet?
It involves a little bit of multitasking, when the dhal is cooking make the dipping batter ready. I have made this in paniyaram pan, but this can also be deep fried.
Ingredients:
Makes 14 suyyams
Chana dhal/Kadala Paruppu - 1/2 cup
Sugar - 1/4 cup + 1 tbsp
Cardamom powder - a big pinch
Maida / All-purpose flour - 1/2 cup
Rice flour - 2 tbsp (optional)
Salt - a dash
Water - 1/2 cup or more as needed
Method:
Wash and place the dhal with 2 cups of water in a sauce pan. Cook the dhal until it is soft but still hold its shape and not mushy. Drain the water and allow it to cool for about 5 mins. In a small jar of the mixie, blend the dhal, sugar and cardamom until the dhal is coarse. Make small balls of the dhal dough. Set aside covered. This can be made earlier the same day and the dhal balls can be stored in the fridge.Mix the maida, rice flour (if using) and salt well. Add water little by little and make a thick batter, with the consistency of idli batter. Heat a paniyaram pan and add 1 tsp of oil each to the little kuzhis. When it is heated, dip one dhal ball in the batter and drop in the kuzhi. Repeat with the rest of the balls. Cook in medium-high heat for about a minute or two and flip it over. Cook until the batter is cooked through, flipping over until it takes a light brown shade. Serve warm as a snack.
Notes:
This can also be made without a paniyaram pan. Just deep fry the batter dipped balls in a kadai with oil.
The rice flour just gives a little crispy bite to the suyyam. If you like a chewy one, just skip the rice flour.
A tablespoon of fresh grated coconut can be added to the dhal filling before making balls.
It involves a little bit of multitasking, when the dhal is cooking make the dipping batter ready. I have made this in paniyaram pan, but this can also be deep fried.
Ingredients:
Makes 14 suyyams
Chana dhal/Kadala Paruppu - 1/2 cup
Sugar - 1/4 cup + 1 tbsp
Cardamom powder - a big pinch
Maida / All-purpose flour - 1/2 cup
Rice flour - 2 tbsp (optional)
Salt - a dash
Water - 1/2 cup or more as needed
Wash and place the dhal with 2 cups of water in a sauce pan. Cook the dhal until it is soft but still hold its shape and not mushy. Drain the water and allow it to cool for about 5 mins. In a small jar of the mixie, blend the dhal, sugar and cardamom until the dhal is coarse. Make small balls of the dhal dough. Set aside covered. This can be made earlier the same day and the dhal balls can be stored in the fridge.Mix the maida, rice flour (if using) and salt well. Add water little by little and make a thick batter, with the consistency of idli batter. Heat a paniyaram pan and add 1 tsp of oil each to the little kuzhis. When it is heated, dip one dhal ball in the batter and drop in the kuzhi. Repeat with the rest of the balls. Cook in medium-high heat for about a minute or two and flip it over. Cook until the batter is cooked through, flipping over until it takes a light brown shade. Serve warm as a snack.
Notes:
This can also be made without a paniyaram pan. Just deep fry the batter dipped balls in a kadai with oil.
The rice flour just gives a little crispy bite to the suyyam. If you like a chewy one, just skip the rice flour.
A tablespoon of fresh grated coconut can be added to the dhal filling before making balls.
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