Sugiyan (sweetened coconut filled fried dumplings) By Prabhakar Subramanian


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Sugiyan (sweetened coconut filled fried dumplings)

A sweet dish famous in the south for its simplicity and taste. Usually made during festivals
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4 Servings

Cooking Time

30 Min

Meal Type


Rate This Recipe10


  • Grated coconut - 200gms
  • Jaggery - 300 gms
  • Cardamon - 4 pods
  • Urad dal - 200 gms
  • Raw rice - 1 teaspoon


  1. 1

    Soak the Urad Dal in water for 30 minutes.
  2. 2

    Strain the water and transfer the urad dal to a blender.
  3. 3

    Add the teaspoon of rice along with ½ a glass of water and blend them in to a fine mixture with a thick consistency (like the batter for medhu vada).
  4. 4

    Take 100ml of water in a vessel and add jaggery and allow it to dissolve completely.
  5. 5

    Strain the dissolved jaggery to remove any impurities which may be found in the jaggery and transfer the contents to a hard bottomed vessel.
  6. 6

    Add the grated coconut and cardamom powder to it and allow it to cook for 10 minutes over a medium flame without allowing the mixture to stick to the sides.
  7. 7

    Allow the sweeted coconut to cool. Then roll the sweetened coconut into lemon sized balls.
  8. 8

    Take a kadai and add oil for frying (can be gingelly, sunflower or any oil that suits you).
  9. 9

    Dip the lemon sized sweetened coconut balls in the urad dal batter and fry it in the oil.
  10. 10

    Transfer the fried contents to a plate lined with tissue paper to remove excess oil if any. Serve hot.

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