Deepavali Dumplings

Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe.

dumplngcollage Deepavali Dumplings
Traditional dumplings in different cuisines

Indian cuisine also boasts a wide range of traditional dumplings of different shapes, flavors and textures. We celebrate almost every festival with delicious dumplings stuffed with sweet or savory fillings.

indiandumplings Deepavali Dumplings
Indian dumplings

Deepavali Dumplings

Munthiri kothu, susiyam, and bonda are the typical south Indian dumplings prepared specially for Deepavali, you may check out some of our Deepavali recipes here.

dumplngs Deepavali Dumplings
South Indian Deepavali dumplings

Susiyam (Sweet Dumpling)

Susiyam is a delicious dumpling with sweet filling and spongy covering, and the filling is made of cooked lentils, coconut and a sweetener usually jaggery. The recipe for susiyam is as below:

susiyam Deepavali Dumplings
Susiyam

Yields:  12 dumplings

Ingredients:

Fillings:

  • ½ cup of Bengal gram (chickpeas/ kadalai paruppu)
  • ½ cup of powdered jaggery
  • Coconut meat as desired
  • 1 cardamom
  • ½ tsp of ghee

Batter:

  • ¼ cup of idli rice
  • ¼ cup of whole blackgram (ulundham paruppu)*
  • ¼ tsp of salt

* You may adjust the quantity of dal to suit your palate, reduced dal leads to hard skin, and increased dal adds an unpleasant dal flavor.

susiyam-ingr Deepavali Dumplings
Susiyam ingredients

Susiyam Preparation:

  • Wash and soak rice & black gram for 2 hours.
  • Wash & soak Bengal gram separately for 1 hour.
  • Pressure cook the soaked Bengal gram by adding ¼ cup of water.
  • Simmer for 5 min. after reaching the high pressure.
  • Grind chopped coconut meat & cardamom without adding water.
  • Add cooked lentil into the mixer and grind into a fine powder.
  • Heat the same pressure cooker in low flame after adding the lentil mixture.
  • Add powdered jaggery and mix well to blend together.
  • Remove from flame.
  • Add a tsp of ghee and roll into small balls.
  • Now grind the soaked rice, black gram & salt into a smooth batter after adding enough water.
  • Transfer the batter to a bowl.
  • Dip the balls into batter and drop them one by one into hot oil using a fork.#
  • Fry them until sizzling sound ceased.
  • Remove from oil and place them onto a kitchen paper to drain excessive oil.

#To form dent-free dumplings we can use fork to coat dumplings with batter.

suseeyam Deepavali Dumplings
Susiyam recipe

Munthiri Kothu (Sweet Dumpling)

Munthiri kothu is popular in Tirunelveli, Nagerkoil, and Kanyakumari regions. It is almost similar to susiyam but has hard filling wrapped by thin crispy skin. The recipe for munthiri kothu is as below:

munthrikothu Deepavali Dumplings
Munthiri Kothu

Yields: 22 dumplings

Ingredients:

Fillings:

  • 1 cup of toasted greengram (varuththa paasi payaru)
  • ½ cup of desiccated coconut*
  • 1/8 cup of toasted sesame seeds (varuththa ellu)
  • 2 cardamoms
  • 2 cups of jaggery

*I used desiccated coconut in place of fresh coconut, as there is no need to stir-fry them before using.

Batter:

  • 1 cup of rice flour*
  • ¼ cup of all purpose flour (maida)
  • ¼ tsp of turmeric powder
  • ¼ tsp of salt

*Generally maida is used for batter, but I used maida as a binding agent only, liberal use of maida leads to crinkled skin that I don’t like to see on my dumplings.

munthrikothu-ingr Deepavali Dumplings
Munthiri kothu ingredients

Munthiri Kothu preparation:

  • Grind toasted lentils, sesame seeds, desiccated coconut & cardamom into a slightly coarse powder.
  • Heat a sauce pan with 2 cups of jaggery & ¼ cup of water in medium flame.
  • Bring it to boil until 110ºC and remove from flame.
  • Pour the syrup into the flour gradually and mix well.
  • Roll into small balls and refrigerate them for 2 hours allowing to dry quickly.
  • Prepare the batter by mixing all the ingredients for batter with water in a bowl.#
  • You can fry munthiri kothu as shown below.

#The quantity of water used in this batter decides the thickness of skin, here I accidentally used water little more than required, and hence the covering became too thin and the filling slightly discharged into oil, but

munthri-kothu Deepavali Dumplings
Munthiri Kothu preparation

Bonda (Savory Dumpling)

Bonda is a savory dumpling with spicy potato filling usually served with coconut chutney. The recipe for potato bonda is as below:

bonda1 Deepavali Dumplings
Urulai Kizhangu Bonda

Yields: 10 dumplings

Ingredients:

Fillings:

  • 2 boiled potatoes
  • A handful of boiled peas
  • 1 onion (finely chopped)
  • 1 sprig of curry leaves (roughly chopped)
  • ½ tsp of red chilli powder
  • ½ tsp of salt

Batter:

  • ½ cup of gram flour
  • ½ tsp of red chilli powder
  • ½ tsp of salt
  • ¼ tsp of turmeric powder
  • ¼ tsp of asafoetida powder
bonda-ingr Deepavali Dumplings
Bonda ingredients

Please refer the gif below which is self explanatory for making aloo bonda.

bonda Deepavali Dumplings
Aloo Bonda Preparation

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