Diwali suzhiyan – Deep fried dumplings with coconut, lentils and jaggery

Deep fried dumplings with coconut, lentils and jaggery

Diwali is a much awaited festival in India and it depicts the mark of a happy beginning. During the growing up days, it was more exciting as Diwali shopping begins a month before the actual date. It is celebrated with the entire family at grandparent’s place, hence every kid will look forward spending time with cousins and getting cash from elders (It is a ritual in India to give cash when one seeks blessings from elders by touching their feet).

It is also the time where moms, aunts and grandmothers prepare delicious savorys and sweets at home.We buy new clothes, start bursting crackers nearly a couple weeks before the festival and start munching all the delicacies from the day it is made. Every diwali has been special to me since childhood and this time its more special as I am spending it with S.

I couldn’t make those complicated stuffs but I tried creating suzhiyan, vadai and gulab jamun for the festival. The post for today is suzhiyan. It is a simple dessert made with jaggery, coconut and channa dhal and deep fried by coating with a maida-rice flour batter. It is super simple to make and it is super delicious in taste.

Deep fried dumplings with coconut, lentils and jaggery

Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine South Indian
Servings 8


For the stuffing

  • 1/2 cup coconut shavings
  • 1/2 cup jaggery
  • 1/2 cup channa dhal
  • 1 cup water
  • 1 tsp cardamon powder
  • Oil to fry

For the batter

  • 1/2 cup maida / all purpose flour
  • 1/4 cup rice flour
  • 1/4 – 1/2 pinch of salt


  • Mix the maida, rice flour and salt in a bowl. Pour in the water little by little till it forms a pancake batter or dosa batter like consistency. Set them aside.
  • Pressure cook the channa dhal with 1 cup water for 3 whistles. Once done, drain the water completely and mash them.
  • Heat a non-stick kadai with 1/4 cup water. Once the water bubbles, throw the cardamon powder and jaggery and let it dissolve. Add the coconut shavings and channa dhal and give it a complete mix. They should roll into a dough. Remove and cool. Roll them into small balls and cool it in the freezer for 10-15 min. Heat the oil for frying. Once heated up, dip the balls in the batter and fry till golden brown. Serve hot.
Keyword Deep fried dumpling

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