Payaru Urundai / Suzhiyan / Suzhiyam/ Sukhiyan, today I’m sharing the recipe of payatham paruppu urundai coated with maida / wheat flour. It goes by many name. This is one of our favorite diwali sweet recipe. My grandma prepares this whenever we visit her. The outer covering is prepared from maida batter and I have also shared that version. I wanted to try with wheat batter and it worked out well. Though, I planned to update the old post, but this one has got too many step by step photos, so I’m posting a fresh recipe.
Payatham Paruppu / Whole Green Gram is cooked and ground together with cardamom and jaggery to form sweet balls / urundai / ladoo. These balls are dipped in maida or wheat batter and then deep fried. This is an easy and delicious recipe. You can eat the urundai as it as without even deep frying. I have used the urundai recipe for mothagam or kozhukattai filling as well.
The green gram which I have used are very small in size. These were grown in our family farm. I have pressure cooked for 7 whistles but still it didn’t get mushy. But when you press them they are too soft. Whereas, the other variety which we get in grocery stores turns mushy after 3 or 4 whistles. Always drain the water completely from the cooked green gram and then use it to grind.
The left over batter can be used to prepare sweet poori. Just mix some sugar in the batter and with the help of a spoon take the batter and drop in hot oil. Deep fry them. These urundai stay good for one or two days at room temperature. If you refrigerate them, heat it in oven before serving.
Some of the other diwali special sweet recipes shared in my blog, Khoya Gulab Jamun, Kaju Katli, Thengai Poli, Moong Dal Halwa and Peanut Gujia. I have shared some 80 plus diwali recipes, do check them out. If you try any of my recipes, do share your feedback with us.
Payatham Paruppu Urundai / Suzhiyan Recipe
- 100 gms wheat flour
- salt to taste
- 125 gms whole moong dal / green gram / payatham paruppu
- 125 gms powdered jaggery
- 1 tsp cardamom powder
- Please check the instructions below.
How to prepare Suzhiyam / Sukhiyan / Suzhiyan
- Clean green gram and roast them in a pan or kadai till nice aroma comes. Remove from the heat. Take a pressure cooker and add roasted green gram and 2 cup water. Close the lid and cook for 7-8 whistles (read the description para above). Remove from the heat and let the pressure settle down. Drain the water completely and preserve it to use in curry or soup.
- Once cooked green gram comes to room temperature, grind it with cardamom and powdered jaggery to smooth paste. Do not add water while grinding. Transfer the paste to a bowl. Make small urundai and keep aside.
- To prepare batter, sieve wheat flour and salt. Transfer to a bowl. Add enough water and make batter of pouring consistency similar to idli batter. Keep it aside. Heat oil for deep frying in a kadai. You can either use a spoon to drop the batter dipped balls in oil or can do it with hand.
- First, drop two or three balls in batter. Let it coat completely. Then take the batter dipped balls and drop in hot oil. Cook till it turns golden brown. Similarly proceed with the next batch of balls. If there is any left over batter, mix 1 or 2 tsp sugar in the batter and drop a spoonful of batter in the same oil to prepare sweet poori. Store suzhiyan in an airtight container.