Diwali Sweets

Moong Dal Susiyam

This sweet and crunchy fritter is not only delicious but also incredibly healthy, thanks to its high protein and mineral content.

A Classic Sweet Dish Packed with Nutrition

Moong Dal Susiyam is a traditional South Indian sweet dish that is a must-try during festive times, especially Tamil New Year. This sweet and crunchy fritter is not only delicious but also incredibly healthy, thanks to its high protein and mineral content.

Passed down from generation to generation in India, Moong Dal Susiyam is easy to prepare and can be made with simple ingredients. To make the batter, all you need is moong dal, all-purpose flour, rice flour, and jaggery.

For a crispy texture, it's recommended to add 2 tsp of rice flour to the batter. The batter should have a thick consistency similar to idli batter. You can also use idli batter instead of all-purpose flour batter. Green moong dal is preferred over channa dal as it is low in carbs and high in protein. Additionally, using jaggery instead of white sugar can enhance the flavor and nutrition of the dish.

Moong Dal Susiyam is a perfect snack or dessert option that can be enjoyed by people of all ages. It is a healthier alternative to regular sweets and is easy to digest. So why not try this classic South Indian dish at home and enjoy its delicious taste and nutritional benefits?

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)