SUZHIYAN & DIWALI BREAKFAST RECIPES

Hi friends , here is a picture of our Diwali breakfast recipes..Hope u all celebrated Diwali very well..I had a great Diwali celebration in my in-laws place. I got a new saree from my in-laws and two churidhars from my husband..:) I was so  happy and busy in burning crackers , eating sweets and snacks(my mil's preparation), wishing friends and relatives and in taking pictures..We usually make Medhu vadai with pepper , Suzhiyan and adhirasam along with idli, sambar for neivedyam on Diwali morning.Diwali breakfast is like a feast for us. We have all the sweets and snacks made for Diwali along with the above said recipes. We keep munching the savories and sweets the whole day..We don’t even make lunch.Our only job is to watch special programmes in TV ,eat and sleep ;)..

I wanted to post Suzhiyan in my food book for long time because this is Sendhil’s most favorite among all the Diwali recipes .This is my mom’s favorite too. Its very easy to make. We usually make suzhiyan specially on Diwali Day and after ganesh chaturthi with left over channa dal pooranam . I learnt this recipe from my MIL. My mom & sis makes the same with coconut pooranam.In our house , we call this as suyyan/susiyam/sugin . Stuffing is our choice. Here comes the recipe for outer layer and our easy method of making stuffing/pooranam ..

Suzhiyan Recipe

Suzhiyan is a delicious, deep fried snack stuffed with chana dal pooran. We make this for neivedyam on Diwali and Ganesh chaturthi.

Cuisine: South Indian Category: Sweet / Snack Yields: 30

Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes

Cooking Method: Deep Fry

INGREDIENTS
1 cup - 200ml

For pooranam Channa dal – 1/2 cup Grated jaggery – 1/2 – 3/4 cup ( add 3/4 cup for more sweetness) Grated coconut – 1/2 cup Cardamom powder – 1/2 tsp Water – as needed For outer layer All purpose flour /Maida – 1 cup Besan flour – 1 tbsp (optional) Rice flour – 1 tbsp Salt – a pinch Cooking soda – A pinch Oil – to deep fry

METHOD

Prepare the stuffing first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a whisk or ladle.Set aside. To this mashed dal , add grated coconut and jaggery.Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky.Add cardamom powder. Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm.. In a wide bowl, take the all purpose flour , besan and rice flour. Add a pinch of salt and cooking soda. Add water to make a batter of bajji batter consistency. Batter should flow like a ribbon. It should coat the stuffing well.Put the stuffing balls in the batter. Heat oil in a kadai and when it gets heated , put the balls and deep fry for few minutes .Keep turning both the sides for even cooking.Remove and store after it cools down.. Enjoy !

Note

While cooking dal , if u add more water , drain the excess water and grind to a smooth paste. Also while adding jaggery and coconut , u don’t have to add water.Coconut and jaggery itself leaves water when it melts. If u want to remove the impurities of jaggery , first heat & melt the jaggery adding little water and allow it to become frothy..When it is frothy, add grated coconut and mashed dal. Mix till mixture thickens and leaves the sides. U can make the batter only using maida.Adding rice flour makes it slightly crispy.. Besan flour is completely optional. Make the batter in bajji batter consistency..Do not make it too thin or too thick..The stuffing should be coated well.. Suzhiyan stays soft and good for 3-4 days..

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