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. 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!

Furthermore, I would like to share some of my suggestions for making delicious Moong Dal Susiyam. Firstly, I used all purpose flour and 2 tsp of rice for the batter. The batter should be little thick just like Idli batter. The rice flour gives Susiyam a crispy texture. You can also use Idly batter instead of all purpose flour batter.

Secondly, you can also use Channa dal instead of Green Moong Dal. But I used Green Moong Dal because it is low on carbs and high in protein.

Finally, try to use jaggery instead of white sugar.

Finally, You may also like my other Diwali sweet recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.

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
• For deep fry Oil
• 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

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

then add the dal jaggery mixture and a pinch of salt.

Mix well until well combined. Now the ‘Poornam’ (stuffing) is ready.

Divide the Pooram into 12 equal parts and make a ball as shown in the picture.
Keep them aside.

For batter:
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.