Diwali Sweets

Moong Dal Susiyam

Moong Dal Susiyam is a classic sweet dish in South India that is made during the festive times of Tamil New Year.

Moong Dal Susiyam is a classic sweet dish in South India that is made during the festive times of Tamil New Year. This is a traditional dish that has been passed down generation by generation in India since it is incredibly healthy and it is so delicious taste. These sweet and crunchy fritters are packed with protein and other essential minerals to keep you healthy throughout your day. So go ahead and try this easy recipe out!

What Is Moong Dal Susiyam?

Moong dal susiyam is a delicious South Indian snack that combines the goodness of moong dal with coconut, jaggery, and cardamom. This succulent treat is seasoned with Indian spices and deep fried to perfection, creating a crispy and flavorful snack that is perfect for any time of the day. The combination of the main ingredients with unique seasoning results in a mouthwatering treat that is sure to be a hit with your family and friends.

Why You'll Love Moong Dal Susiyam?

Delicious Texture: The moong dal susiyam has a delightful texture that is crunchy on the outside and soft on the inside, making it a wonderful treat for your taste buds.
Healthy Ingredients: Moong dal, the main ingredient in this recipe, is packed with protein, fiber, and essential nutrients. It is also low in fat, making it a healthy option for snacking.
Coconut Goodness: The addition of coconut in the recipe not only adds a rich, nutty flavor but also provides healthy fats and antioxidants, making it a nutritious snack choice.
Jaggery Sweetness: The powdered jaggery in the recipe provides a natural sweetness without the unhealthy processed sugar, making it a healthier alternative for those with a sweet tooth.
Easy to Digest: Moong dal is known for its easy digestibility, making moong dal susiyam a great snack option for those with digestive sensitivities.
Versatile Snack: Whether you enjoy it as a snack or as a dessert, moong dal susiyam is a versatile dish that can be enjoyed at any time of the day.

Ingredients for Moong Dal Susiyam

Moong dal: This protein-packed ingredient adds a nutty flavor and a creamy texture to the susiyam.
Coconut pieces: The coconut adds a natural sweetness and a chewy texture to the susiyam.
Cardamoms: These aromatic spices bring a warm and citrusy flavor to the susiyam.
Powdered jaggery: Jaggery provides a rich and complex sweetness to the susiyam.
Ghee: The use of ghee adds a rich and buttery flavor to the susiyam.
All purpose flour and Rice flour: These flours create a crispy and golden crust when deep-fried, adding a crunchy texture to the susiyam.

How To Make Moong Dal Susiyam?

To make delicious Moong Dal Susiyam, follow these simple steps:

Wash and soak the dal for 2 hours to soften it and prepare it for cooking.
Grind coconut pieces and cardamoms coarsely in a mixie jar while the dal is soaking.
Pressure cook the dal with water for two whistles, then let it cool and drain any excess water.
Grind the dal and jaggery coarsely in a mixie jar to create the Poornam mixture.
Heat a pan with ghee, add grated coconut and cardamom mixture, and stir fry until dry. Then add the dal jaggery mixture and a pinch of salt and mix well. This is the Poornam.
Divide the Poornam into 12 equal parts and form them into balls.
Prepare a batter using all purpose flour, rice flour, salt, and water to achieve the right consistency.
Heat a pan with oil and then dip the Poornam balls in the batter and deep fry them in small batches until they are golden brown.

Each step is crucial in creating the perfect Moong Dal Susiyam. From soaking the dal to forming the Poornam and deep frying, following these steps ensures a flavorful and enjoyable dish.

Serving Suggestions

Complementary Sides: Enjoy the Moong Dal Susiyam with a side of coconut chutney or tangy sambar for a delicious and fulfilling meal.
Pairing with Rice: Serve the Moong Dal Susiyam with steamed rice and a side of mixed vegetable curry for a complete and satisfying dinner.
Healthy Option: For a healthier option, pair the Susiyam with a fresh cucumber salad or a light spinach dal for a balanced and nutritious meal.
Variety of Dips: Consider serving the Susiyam with a variety of dipping sauces such as mint chutney, tamarind chutney, or even a spicy tomato relish to enhance the flavors.
Refreshing Accompaniment: Accompany the Moong Dal Susiyam with a cold glass of buttermilk or a refreshing lemonade for a perfect balance of flavors.
Traditional Touch: For a traditional touch, pair the Susiyam with a warm bowl of rasam and some crispy papad for a classic South Indian dining experience.

Tips for Making Moong Dal Susiyam

Soaking Time: It is important to soak the moong dal for at least 2 hours to ensure it cooks properly and has the right texture for the susiyam.
Pressure Cooking: When pressure cooking the dal, make sure to cook it for two whistles and then allow the steam to release naturally. This will ensure that the dal is cooked perfectly.
Garnishing: Garnish the susiyam with a sprinkle of powdered jaggery and some grated coconut for an attractive presentation.
Frying Technique: When deep frying the susiyam, fry them in small batches to ensure even cooking and a golden color.
Dough Preparation: When making the dough for the susiyam, make sure to combine the all-purpose flour and rice flour well before adding water to achieve the right consistency.
Serve Hot: For the best taste and texture, serve the moong dal susiyam hot and fresh from the fryer. Enjoy!

Variations for Moong Dal Susiyam

Sweet Variation: For a sweeter version, you can increase the amount of jaggery in the filling to achieve a more sugary taste. You can also add a sprinkle of cardamom powder for an additional sweet and aromatic flavor.
Savory Twist: If you prefer a savory option, you can add finely chopped onions, green chilies, and fresh coriander to the dal mixture for a flavorful and spicy twist.
Nutty Addition: To add a crunchy texture, consider incorporating finely chopped nuts such as cashews, almonds, or pistachios to the filling mixture. This will provide a delightful nuttiness to the susiyam.
Gluten-free Option: For a gluten-free alternative, substitute the all-purpose flour with chickpea flour (besan) or a gluten-free flour blend. This will make the recipe suitable for individuals with gluten intolerances.
Healthier Version: To make a healthier version, you can reduce the amount of oil used for deep-frying and opt for baking the susiyam instead. This method will result in a lighter and lower calorie alternative.
Vegetarian Delight: For a vegetarian-friendly option, consider incorporating finely chopped vegetables such as carrots, peas, or bell peppers into the dal mixture. This will add a colorful and nutritious element to the susiyam.

How to Store Moong Dal Susiyam

Storing Moong Dal: After washing and soaking the moong dal, make sure to drain the water completely and store it in an airtight container to maintain its freshness. Keep it in a cool, dry place to prevent moisture from spoiling the dal.
Storing Coconut Pieces: Once you have ground the coconut pieces with cardamoms, store the mixture in an airtight container. It's best to keep it in the refrigerator to preserve its flavor and texture.
Preserving Jaggery: To keep the powdered jaggery fresh, store it in a sealed container in a cool, dark place. Make sure to keep it away from direct sunlight and moisture to prevent it from hardening.
Maintaining Ghee Quality: Store the ghee in a clean, dry container with a tight-fitting lid. Keep it away from heat and sunlight to maintain its consistency and flavor.
Storing All-Purpose Flour and Rice Flour: After using these flours, always seal the bags tightly to prevent them from absorbing any moisture. Store them in a cool, dry pantry or cabinet to maintain their freshness.
Storing Deep Fry Oil: After each use, strain the oil to remove any food particles and store it in a clean, dry container with a tight lid. Keep it in a cool, dark place to extend its shelf life.

Properly storing these key ingredients is essential to ensure that your Moong Dal Susiyam stays fresh and flavorful for as long as possible.

Frequently Asked Questions (FAQs)

How long should I soak the moong dal?

Soak the moong dal for 2 hours to ensure it becomes soft and easy to grind.

Can I use a different type of sweetener instead of jaggery?

Yes, you can use sugar or any other sweetener of your choice instead of jaggery. Adjust the quantity according to your taste preference.

Can I make the susiyam ahead of time?

Yes, you can prepare the poornam and store it in an airtight container in the refrigerator for up to 2 days before frying.

What can I serve with moong dal susiyam?

Moong dal susiyam can be served as a snack on its own or with a side of coconut chutney or a spicy dipping sauce.

Can I bake the susiyam instead of deep frying?

While deep frying is the traditional method, you can try baking the susiyam in the oven at 375°F (190°C) for about 20-25 minutes until they are golden brown.

How can I make the susiyam gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make the susiyam gluten-free. Make sure to adjust the consistency of the batter as needed.

Recipe Card

Moong Dal Susiyam 2020-06-06 04:17:06

Moong Dal Susiyam

Serves 6
Soaking: 2 hours
Cooking: 2 whistles
Frying: Until golden

Ingredients

1/2 cup (100 grams) Moong dal
1/3 cup Coconut pieces
3 Cardamoms
1/3 cup Powdered jaggery
2 tsp Ghee
Pinch Salt
Oil for deep fry
1 cup All purpose flour
2 tsp Rice flour

Instructions

Wash and soak the dal for 2 hours.
Meanwhile, place the coconut pieces and the cardamoms in a mixie jar and grind it coarsely as shown in the picture.
Then pressure cook the dal for two whistles with one cup of water.
Turn off the heat and let the steam go all by itself.
Open the cooker and set aside.
Cool and drain the water (if any) completely. ( don’t waste that water, use it for soup or Kuzhambu)
Place the dal in a mixie jar with jaggery and grind into little coarsely.
Meanwhile, heat a pan with 2 tsp of ghee.
When the ghee melts, add grated coconut and cardamom mixture and stir fry until it becomes dry.
Switch off the heat and then add the dal jaggery mixture and a pinch of salt.
Mix well until well combined.
Now the Poornam is ready.
Divide the Pooram into 12 equal parts and make a ball as shown in the picture. Keep them aside.
Meanwhile, place the all purpose flour, rice flour and salt, combined well.
Then add water and mix well and make a dough as shown in the picture.
Meanwhile, heat a pan with enough oil.
Dip the Poornam ball in the batter and deep fry in the pre heated oil in small batches.
Fry over medium heat until golden Color. Serve hot.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Wash and soak the dal for 2 hours.

Meanwhile, place the coconut pieces and the cardamoms in a mixie jar
and grind it coarsely as shown in the picture.

Then pressure cook the dal for two whistles with one cup of water.
Turn off the heat and let the steam go all by itself. Open the cooker and set aside.
Cool and drain the water (if any) completely. ( don’t waste that water,
use it for soup or Kuzhambu)