9799692b348 Nivedhanam: Suyyan

Saturday, May 18, 2013


Suyyan is a sweet vadai that is made with ulutham parupu batter stuffed with thengai pooranam. It tastes amazing and best when served both hot and at room temperature.
Suyyan - IMG_5758

Ulutham Parupu / Urad Dal – 1 cup
Jaggery – 1 cup
Grated coconut – 5 cups
Cardamom – 3
Edible Camphor (optional) – A pinch
Water – 2 table spoons
Salt – A pinch
Oil – To fry
Ghee – 1 tea spoon

Soak the ulutham parupu for 2 hours in lukewarm water
Heat a pan and add water
Once water starts to boil, add the jiggery and bring it to a 3 string consistency – similar to the one for kozhukattai
Once the jaggery is in correct consistency add the grated coconut and crushed cardamom and camphor
Add the ghee and keep this aside
Grind the soaked ulutham parupu in a grinder for around 15 minutes adding very little water (as little as possible)
Remove the batter from the grinder and add the salt
Make small balls of the coconut jaggery mixture (pooranam) and keep aside
Heat oil in a pan and once it is medium hot
Dip the pooranam in the ulutham parupu batter and fry it in oil until golden brown
Remove from oil and serve!!!

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  1. Feel like munching some, suyyan is my all time favourite.

  2. Very healthy sweet vadai. Its good for women.

  3. Yumm, those look so delicious. Traditional dishes are always the best.

  4. I want touch some looks very cute & delicious

  5. Nice and tempting,suyyams..My grandmother used to make this one with urad dhal,a healthy one..

  6. I love this traditional sweet. Yummy.

  7. Another version of the Poornam Boorelu which we prepare..love it!

  8. I love this dish and remember eating it so often at my grandmom's place..

  9. coconut and cardamom - I'm sure I would love this!


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