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Surai pinju – Urad dal dumplings in coconut milk

I don’t know why it got its name. Must be by its shape. During childhood days these names were funny and we would laugh if we hear that my grandma is making it for evening snacks. But the taste is simply divine. Its a simple but nutritious dish and can be made in a jiffy.

Usually the urad dal flour is taken while we grind the flour for idlis. Just soaking an extra cup of urad dal will do as our everyday breakfast is idli/dosa thus grinding the batter is an everyday practice.


Urad dal – 1 cup
Fenugreek seeds – 1/4 tea spoon (optional)
Peanut oil for deep frying
Fresh Cocnut grated – 2 cups
Cardomom – 1 pod
Sugar – 2 teaspoon

Hot to make ?

Soak urad dal and fenugreek seeds in water for an hour. Grind it in a stone grinder (blenders make is less fluffy). Heat peanut oil in a wide skillet.
Drop flour in the oil using a small spoon. Be careful to not to get burns. Fry the cute little balls till crisp and drain it in a paper towel.
Grind the grated coconut with 1 cup of water in the blender and squeeze the milk out of it. With 2 cups of coconut you should get 2 cups of coconut milk

(adjust the consistency by adding water to it. the milk should not be too thick for this dish). Add the sugar to the milk. Powder the cardomom and add it too.

Urad dal dumplings and coconut milk
Just before serving pour a cup of cocnut milk and add the urad dal balls ( a handful) to it and serve immediately.

Surai pinju

Surai pinju

The urad dal balls should not be well-soaked and should be crisp enough while eating. Enjoy!
This old post is found to be perfect for Viashali’s “Sweet Vegan” event and hence here it comes dear!


One comment on “Surai pinju – Urad dal dumplings in coconut milk

  1. Interesting recipe… have never heard of it before. I only know the kozhukattais made with rice. Sounds delicious though.
    Thanks Lavanya. Give it a try. Its a traditional recipe in northern coastal tamilnadu.

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