Suzhiyzam

These little sweet dumplings are made with bengal gram/kadalai paruppu mashed with coconut and grated jaggery. They are commonly referred to as suzhiyam or suzhiyan in Tamil. There are one of the traditional dishes that are made during Diwali nombu as part of offerings to God. But never mind to enjoy them with warm with a hot cup of tea, that too when its raining and cold outside.. :)

Things needed for filling
Bengal gram/Kadalai paruppu - 1/2 Cup ( Rinsed and soaked for 2hrs)
Jaggery - 1/2 Cup ( Grated)
Coconut - 1/4 Cup ( Grated)
Cardamon powder - 1 Tsp


Things needed for outer covering
All purpose flour - 1 Cup
Rice flour - 1 Tbsp
Salt - a pinch
Water - 1 Cup

Pressure cook Bengal gram with just 2 Tbsp of water for 2 whistles or until its just 3/4th cook. Make sure not to let the dal turn mushy. When the dal is still hot add in the grated jaggery, coconut, cardamon and mix together to form a soft dough. Divide the dough into small balls and set aside.

For outer covering, mix in flour, salt and water to form a loose batter similar to dosa batter. Dip the prepared dal balls into the batter to form a thin covering and immediately drop them into hot oil. Fry until the balls to get a light golden brown color. Repeat the same with rest of the balls. Yummy, sweet suzhiyams are  ready to be enjoyed warm.

Note

• This recipe makes about 12- 15 small suzhyiams
• For healthier version instead of deep frying, suzhiyams can be made using the kuzhi paniyaram pan with no difference in taste.
• If the dal filling turn mushy or loose, try adding little bit of rice flour or cornstarch to make it dry.

This goes to Celebrate sweets - Sugarless event by Nivedita and to MLLA 30 event by Susan hosted by Priya