Suzhiyam / Suzhiyan / Seeyam Recipe | Diwali Special Recipes

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When I made puran poli, I reserved the pooranams for making seeyam the next day and here is the recipe for you all.....And I soo so love these seeyams / suzhiyans. I never knew seeyams are also one of diwali special recipes till I celebrated my first diwali at my inlaws place.

I went almost crazy for about a month spending most of the weekends for diwali special recipes to be posted here. Because as a working mom, the luzury of weekends was just lazing around but blogging has changed my routine completely, sure in a good way and I am enjoying every bit of it!!

Suzhiyam / Suzhiyan / Seeyam Recipe - Ingredients

For the Pooranam (Inner stuffing):

• Chana dal - 1/2 cup
• Jaggery - 1/2 cup
• Cardamom powder - 1 tsp
• Coconut - 1.5 tbsp

For Outer Wrap:

• Idly Dosa Batter - 1/2 cup
• Oil - to deep fry
• Salt - a pinch(if needed)

NOTE: Maida can be replaced with idli dosa batter and can be used as a instant version. If using maida, dilute it with water to idli dosa batter consistency.

Method:

For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.

Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.

Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.

Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready.

Take 1/2 cup of odli dosa batter in a bowl. Take each ball and immerse it in the batter, dip well such that it coats on all sides.

Deep fry them in preaheated oil. The balls tend to stick to each other , try to leave space between. Anyways we can seperate them after taking it out too.

Turn over to other side and cook on both sides. Take them while they turn golden brown. Drain it in a tissue and enjoy your seeyams.

My Notes:

• You can use either idli dosa batter or maida for the outer wrap, its purely your preference. But I like the ones made with idli dosa batter as they are more crispy.
• Do not add water to the idli dosa batter, if the batter is runny then the seeyams will drink more oil.

Trust me when I plan to try a festive special recipe for the weekend I dont get sleep and am wide awake in the odd hours even attimes around 5AM and wait for the sun to shine :) Welcoming the festivals even before the real festival comes - the gift of food blogging I should say! I have tried so many recipes for posting it here which I have not even planned to attempt.

I love both poli and seeyam, the channa dhal filling itself is so tasty that transforming it into any form makes it even more tastier.

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