Suhiyan

Another year of celebrations, happiness and good will, sharing them with sweets, crackers and lighter moments with near and dear ones ..

Wishing You all a very Happy Diwali..

For this special occasion, I am here with Suhiyan, a very traditional delicacy of Tamil Nadu which falls under the appetizer or the ‘sweet’ category. Also known as Suliyam or Suzhiyan, each home has its own version of it!..

And here's mine which goes to Vee of Past Present and Me, who hosts JFS-Diwali ; Special Edition of JFI.

Yields-20

Ingredients,
For the outer cover:

Parboiled Rice:urad dal)-4 : ¾ parts
For the above filling I needed 2 cups rice and ¼ cup ball variety urad dal
Salt-1/4 tsp or to ‘just’ taste

Soak Rice and dal together to 3-4 hours and grind to a smooth batter which is slightly thicker than the regular idly batter, adding salt.Keep aside.

Ingredients,
For the filling:

Bengalgram dal/Kadalai paruppu-1 ½ cups
Jaggery/Vellam-3/4th of a medium sized ball or 1 cup grated, loosely packed
Grated coconut-3/4 cup
Cardamom powder/yelappodi-to flavour
Salt-a pinch

Method:

Wash and cook the bengal gram dal in liberal amounts of water(3 ½-4cups) till done.Avoid pressure cooking the dal as it would turn overcooked and mashy.Press the dal flat with your finger tips to check and see whether cooked soft.Transfer this to a bowl and mix the other ingredients to it, when cool.Pulse in a mixie adding no or minimal amounts water(justsprinkle if necessary).Let the filling be just mashed and not too much.A taste test can be done to check the sweetness and add jaggery or coconut a little more, if you prefer more sweet or coconutty.Shape them into small lime sized balls

To prepare the Suhiyans,
Finally you need:

Refined oil-to deep fry

Method:

Heat oil in a kadai.Dip the balls one by one into this batter and deep fry as batches of 3-5 numbers, in oil.Remove the Suhiyans when golden brown and crispy.

Note:

• I used 'IR-20 puzhungal arisi : muzhu uzhutham paruppu' for the rice and urad dal combo, which gave good results.
• For normal iddly/dosa batter we use 4:1(Rice: dal combo).You can substitute this batter too, but has the risk of the Suhiyan absorbing too much of oil.
• Maida batter can also be used as the outer cover as in the Suliyam here or Suzhiyan here.
• The filling should be firm but soft and let it not be loose.
• During the course of frying, the batter droplets released might turn to small black powdery bits that get dispersed in oil.You would just have to sieve and remove them in between to avoid them sticking to the Suhiyan. Observe the pictures carefully and you can spot them out in mine too :).

Tweet

Pin It