Pasipayaru suiyam -feature1

Pasipayaru suiyam | Pachaipayiru sugiyam | Green moong paniyaram

Pasipayaru suiyam | Pachaipayiru sugiyam | Green moong paniyaram

Pasipayaru suiyam / sugiyam / suyyan /suzhiyam / paniyaram, called by different names, this sweet stuffed fried ball is prepared with green moong and jaggery.

This is a festival recipe and as Karthigai deepam is coming around I thought of posting this sweet pasipayaru suiyam.

Many of them may not be knowing this funnily named recipe except those who have elders in their home.

My mom makes this Pachaipayiru sugiyam very often and she calls this pasipayiru paniyaram. Name it as you like, this is one of the most favorite sweet recipes in my list.

The sweetness is from the jaggery and the blend of boiled green moong, jaggery and coconut give an awesome taste. Also, we can enjoy the sweet balls prepared for stuffing just as they are even before frying. In fact, these green gram sweet balls are a good choice for kids’ breakfast or evening snack.

There is another variation of this sweet green moong paniyaram or pasipayaru suiyam called as “Mundhiri kothu” popular in many places. The difference is in Mundhiri kothu, you have to roast and powder the pasipayaru instead of boiling. And the rest of the procedure is the same as this pasipayaru suyyan.

I love this boiled, stuffed and fried method more than that roasted powder stuff method.

Green gram has a good amount of health benefits also and let us see a few of them here:

Green beans consists of nutritional values which includes Vitamins Folate, Niacin, Pantothenic acid, Riboflavin, Thiamin, Vitamin A, Carotene beta, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K. It consists of minerals, which includes Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium, and Zinc.

Green moong helps reduce weight and fights Obesity because of it’s filling nature and high protein content.

Pasipayaru also lowers blood pressure, Controls cholesterol, helps fight cancer and controls heart disease risk.

Green moong also helps in improving skin health and hair health.

For similar healthy sweet recipes:

Ulundhu kanji

Sweet Pongal

Ellu urundai

Sweet aval

Banana sheera

A detailed video for your reference:

Pasipayaru suiyam | Pachaipayiru sugiyam | Green moong paniyaram
Prep Time
20 mins
Cook Time
30 mins
Soaking time
1 hr
Total Time
50 mins
 

Pasipayaru suiyam / sugiyam / suyyan /suzhiyam / paniyaram, called by different names, this sweet stuffed fried ball is prepared with green moong and jaggery.

Course: Breakfast, Snack
Cuisine: South Indian
Keyword: Green gram paniyaram, Green moong paniyaram, Mundhiri kothu, Pachaipayiru sugiyam, Pasipayaru suiyam, Pasipayiru soiyan, Sugiyam, Suyyan, Suzhiyam
Servings: 20 paniyarams
Calories: 200 kcal
Author: Sangeetha
Ingredients
For stuffing:
  • 2 cups green moong pasipayaru
  • 1.5 cups jaggery powder
  • ½ tsp cardamom powder
  • 1 tsp ghee
  • 1 cup grated coconut
For outer cover:
  • 1 cup maida
  • 2 tsp rice flour
  • ¼ tsp salt
  • 1 pinch baking salt
  • Water to mix
  • Oil to deep fry
Instructions
Preparation:
  1. Soak green gram(whole green moong) for one hour.
  2. Pressure cook for just 1 or 2 whistles with enough water. Do not overcook for more than 2 whistles because the pasipayaru may turn too soft, gooey and merged with water. On top of that, it will become very difficult to make stuff balls.
  3. Powder jaggery and keep it ready.
  4. Grate coconut.
Recipe to make Pasipayaru suiyam:
How to make sweet stuffing balls:
  1. Filter out the water completely from the boiled green moong.
  2. Take it in a large mixing bowl. Mash the boiled gram lightly.
  3. Add jaggery powder, cardamom powder, ghee, and grated coconut.
  4. Combine everything together with a flat ladle in such a way that the warm boiled moong mashed and mixed with all other ingredients.
  5. Use fingers to make the stuff as a whole mass and make small balls out of the mixture. Keep them aside.
How to prepare the batter for outer coating:
  1. In another bowl, take maida(all purpose flour) and rice flour.
  2. Put some salt and a pinch of baking salt.
  3. Pour some water, whisk and prepare a batter for the outer cover. The thickness of the batter should match dosa batter consistency. It should be pourable but not very thin.
How to fry sweet green moong paniyaram:
  1. In the meantime, heat oil in a kadai in medium temperature. Check by drop a single bit of batter. The batter should not come up too quickly or brown too fast and have to rise slowly.

  2. Now coat the sweet ball with the batter, and drop it slowly into the oil. You can use a spoon to drop the coated paniyaram like this.
  3. Wait a few minutes for them to come up slowly. Then flip them all.
  4. Fry all the sides in the same way by stirring occasionally.
  5. Since we use maida for the outer cover, it won't get much of brown color even after frying.
  6. If the bubbles settle down you can strain out from the oil and remove the excess oil by keeping in tissue paper before serving.
  7. Serve warm as a snack or breakfast. Keep in refrigerator & it stays good for the next day also.
Recipe Notes

Tips/Notes: 1) while frying in oil, some balls may tend to stick at the bottom of the kadai. Do not worry, they will come up after a few minutes, if not you can use ladle gently to flip them. Beginners, please be careful as if you do it fast hot oil may spill on hands. 2) You can make the boiling and proceed with sweet balls and keep in the refrigerator a day before. The next just mix the outer cover batter and fry. 3) If you like to do in Mundhiri kothu style instead of boiling just shallow fry the green moong in ghee, powder it and mix with other ingredients. In that case, it is difficult to make balls with powders. Hence make jaggery syrup, mix the moong powder and other stuff and keep on stove until you get a thick mass consistency. Then proceed with making balls and the rest of the steps shown in this post. 4) For some color add a pinch of turmeric powder in the outer cover batter.

Preparation:

  • Soak green gram(whole green moong) for one hour.

Pasipayaru suiyam -soak

  • Pressure cook for just 1 or 2 whistles with enough water. Do not overcook for more than 2 whistles because the pasipayaru may turn too soft, gooey and merged with water. On top of that, it will become very difficult to make stuff balls.

Pasipayaru suiyam -cook

  • Powder jaggery and keep it ready.
  • Grate coconut.

Recipe to make Pasipayaru suiyam:

How to make sweet stuffing balls:

  • Filter out the water completely from the boiled green moong.
  • Take it in a large mixing bowl. Mash the boiled gram lightly.

Pasipayaru suiyam -drain Pasipayaru suiyam -mash

  • Add jaggery powder, cardamom powder, ghee, and grated coconut.

Pasipayaru suiyam -jaggery Pasipayaru suiyam -cardamom Pasipayaru suiyam -mix Pasipayaru suiyam -ghee Pasipayaru suiyam -coconut Pasipayaru suiyam -combine

  • Combine everything together with a flat ladle in such a way that the warm boiled moong mashed and mixed with all other ingredients.
  • Use fingers to make the stuff as a whole mass and make small balls out of the mixture. Keep them aside.

Pasipayaru suiyam -mix all Pasipayaru suiyam -make balls

How to prepare the batter for outer coating:

  • In another bowl, take maida(all purpose flour) and rice flour.

Pasipayaru suiyam -maida Pasipayaru suiyam -rice flour

  • Put some salt and a pinch of baking salt.

Pasipayaru suiyam -salt Pasipayaru suiyam -baking salt

  • Pour some water, whisk and prepare a batter for the outer cover. The thickness of the batter should match dosa batter consistency. It should be pourable but not very thin.

Pasipayaru suiyam -water Pasipayaru suiyam -batter

How to fry sweet green moong paniyaram:

  • In the meantime, heat oil in a kadai in medium temperature. Check by drop a single bit of batter. The batter should not come up too quickly or brown too fast and have to rise slowly.
  • Now coat the sweet ball with the batter, and drop it slowly into the oil. You can use a spoon to drop the coated paniyaram like this.

Pasipayaru suiyam -coat ball with batter Pasipayaru suiyam -dip Pasipayaru suiyam -coated Pasipayaru suiyam -drop in oil

  • Wait a few minutes for them to come up slowly. Then flip them all.
  • Fry all the sides in the same way by stirring occasionally.

Pasipayaru suiyam -fry in oil Pasipayaru suiyam -flip

  • Since we use maida for the outer cover, it won’t get much of brown color even after frying.
  • Once the bubbles settle down you can strain out from the oil and remove the excess oil by keeping in tissue paper before serving.

Pasipayaru suiyam -drain Pasipayaru suiyam -drain out

  • Serve warm as a snack or breakfast. Keep in refrigerator & it stays good for the next day also.

Tips/Notes: 

1) While frying in oil, some balls may tend to stick at the bottom of the kadai. Do not worry, they will come up after a few minutes, if not you can use ladle gently to flip them. Beginners, please be careful as if you do it fast hot oil may spill on hands.

2) You can make the boiling and proceed with sweet balls and keep in the refrigerator a day before. The next just mix the outer cover batter and fry.

3) If you like to do in Mundhiri kothu style instead of boiling just shallow fry the green moong in ghee, powder it and mix with other ingredients. In that case, it is difficult to make balls with powders. Hence make jaggery syrup, mix the moong powder and other stuff and keep

on stove until you get a thick mass consistency. Then proceed with making balls and the rest of the steps shown in this post.

4) For some color add a pinch of turmeric powder in the outer cover batter.

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