Seeyam is a traditional sweet from Chettinad made for special occasions including Diwali. Called by different names Seeyam, Suzhiyan, Susiyam, Suzhiyam etc in different regions of South India. Learn to make Seeyam the perfect way with step by step pictures and video.
Seeyam is one of diwali special recipes that we make every year. Seeyam is called by different names in different regions, even the making differs. I have shared the authentic Chettinad version of seeyam recipe here. It tastes so delicious that you need to try it and enjoy.
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About Seeyam
Seeyam is a unique sweet snack made using jaggery, chana dal as inner stuffing coated with rice, urad dal batter on the outside. Seeyam is a crunchy sweet snack very popular in Chettinad cuisine. Though it takes time and effort to make traditional seeyam, it is worth it I would say as it tastes so delicious.
Seeyam is made by first soaking raw rice with dal together, grinding it to make a slightly thick batter. We make the inner stuffing by cooking chana dal with jaggery, make small balls out of it, dipping it in the rice batter and deep frying in oil.
I so so love seeyam / suzhiyan, amma makes it very rarely. I never knew seeyam is also one of diwali special recipes till I celebrated my first diwali at my in-laws place. That is when I was aware that Seeyam is Diwali special sweet.
Seeyam Video
Every year there is a tradition to keep a kadai with oil for frying on Diwali morning and my mother in law said they always make seeyam for this purpose. I can eat seeyam even for breakfast yes I love it so much!
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 chana dal filling itself is so tasty that transforming it into any form makes it even more tastier.
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Seeyam Ingredients
- Raw Rice – Raw rice is traditionally used to make seeyam so I suggest to use the same too. It adds crisp texture to the seeyam.
- Urad Dal – Whole white urad dal is added to give fluffiness to the batter.
- Chana dal – Chana dal or Bengal gram forms the base of the inner sweet stuffing.
- Coconut – Grated coconut is added to the sweet stuffing for taste and flavor.
- Jaggery – Jaggery is used for sweetening.
- Oil – Any cooking oil can be used to deep fry masala seeyam. Groundnut oil or Refined oil can also be used.
- Salt – Salt is added for taste to the batter.
- Ghee – Ghee adds a richness and flavor to the stuffing, also helps in less sticking.
How to make Seeyam Step by Step
1.Soak 1/2 cup urad dal and 1/2 cup raw rice together for 2 hours.
2.Rinse it well, transfer to mixer jar, add water little by little and grind.
3.Grind to a thick smooth batter. Do not add more water, the batter should be thick.
4.Transfer the batter to a mixing bowl. The batter should be thick at the same time in flowing consistency. Add salt and 2 teaspoon water to the batter to adjust the consistency. Set aside.
5.The batter should be thick at the same time in flowing consistency. Set aside.
6.Now take 1/2 cup jaggery in a pan along with water. Let it dissolve. Heat it up until jaggery melts completely no need to check for any consistency. Once jaggery melts switch off and set aside to cool.
7.Pressure cook 1/2 cup chana dal along with water for 6 whistles in medium flame.
8.Dal should be easily mashable. Set aside.
9.Heat 1 tablespoon ghee in a pan, add 1/3 cup coconut saute for 2 mins.
10.Then add cooked dal to it., give a quick saute.
11.Then mash it using a masher.
12.Cook until it comes together.
13.Strain and add jaggery syrup. Mix well.
14.It will be goey at this stage once jaggery syrup is added.
15.Cook until it becomes thick like shown below. Add ghee at the final stage if its sticks too much.
16.Add a pinch of cardamom powder mix well and switch off.
17.When the mixture is warm make small balls and keep it ready.
18.Heat oil in a kadai – take one ball at a time.
19.Dip the ball in the batter coat well.
20.Wipe excess on the sides as shown below.
21.Heat oil – Gently drop it oil. Do in batches. You can fry 2-3 at at time depends on the size of the kadai.
22.Fry until golden.Flip over and fry.
23.Drain and set aside. Repeat to finish the batter.
Crisp outside with a sweet stuffing inside this tastes delicious.
Expert Tips
- If you don’t have time to soak and grind then you can use idli batter for the outer wrap, its purely your preference.
- If the batter is runny then the seeyam will drink more oil so keep an eye when you grind the batter.
- If you are making in bulk, then use grinder. Batter made with grinder is best but when we make a small batch mixer is ok too.
- If you left over batter you can use it for making masala seeyam.
- You can mix maida along with salt and water to form a slightly thick batter. Dip the chana dal balls and make the coating.
- Instead of grinding rice, you can use rice flour(idiyappam flour) too. Add little water and salt to make a thick batter and use it for outer covering.
Serving & Storage
Seeyam is best when served hot. You can serve it for breakfast or as a snack. I would not suggest storing the fried seeyam as it may turn soft. Alternatively you can make the batter and stuffing ready, store it and then fry whenever you want to serve it. The batter, stuffing keeps well in fridge for about 2-3 days.
FAQS
1.What is the difference between Suzhiyan and Seeyam?
Suzhiyan is just the other name for Seeyam. But the main difference between suzhiyan and seeyam is for suzhiyan they use maida flour batter but for seeyam we can either use idli dosa batter or make fresh batter which is Chettinad special recipe. I personally prefer seeyam with rice batter covering as its crunchy though suzhiyan is easy to make as its instant.
2.Can I make the stuffing with just coconut?
Yes you can make the sweet stuffing with just coconut alone too but traditionally chana dal along with coconut is used for making sweet stuffing.
If you have any more questions about this Seeyam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Seeyam Recipe | Suzhiyan Recipe
Ingredients
For the inner stuffing:
- 1/2 cup chana dal
- 1 tablespoon ghee
- 3/4 cup water for cooking dal
- 1/2 cup jaggery
- 1/4 cup water for syrup
- 1/3 cup coconut
- a pinch cardamom powder
For the outer wrap:
- 1/2 cup raw rice
- 1/2 cup urad dal
- water as needed
- salt to taste
Instructions
- Soak 1/2 cup urad dal and 1/2 cup raw rice together for 2 hours.
- Rinse it well, transfer to mixer jar, add water little by little and grind.
- Grind to a thick smooth batter. Do not add more water, the batter should be thick.
- Transfer the batter to a mixing bowl. The batter should be thick at the same time in flowing consistency. Add salt and 2 teaspoon water to the batter to adjust the consistency. Set aside.
- The batter should be thick at the same time in flowing consistency. Set aside.
- Now take 1/2 cup jaggery in a pan along with water. Let it dissolve. Heat it up until jaggery melts completely no need to check for any consistency. Once jaggery melts switch off and set aside to cool.
- Pressure cook 1/2 cup chana dal along with water for 6 whistles in medium flame.
- Dal should be easily mashable. Set aside.
- Heat 1 tablespoon ghee in a pan, add 1/3 cup coconut saute for 2 mins.
- Then add cooked dal to it., give a quick saute.
- Then mash it using a masher.
- Cook until it comes together.
- Strain and add jaggery syrup. Mix well.
- It will be goey at this stage once jaggery syrup is added.
- Cook until it becomes thick like shown below. Add ghee at the final stage if its sticks too much.
- Add a pinch of cardamom powder mix well and switch off.
- When the mixture is warm make small balls and keep it ready.
- Heat oil in a kadai – take one ball at a time.
- Dip the ball in the batter coat well.
- Wipe excess on the sides as shown below.
- Heat oil – Gently drop it oil. Do in batches. You can fry 2-3 at at time depends on the size of the kadai.
- Fry until golden.Flip over and fry.
- Drain and set aside. Repeat to finish the batter.
- Crisp outside with a sweet stuffing inside this tastes delicious.
Video
Notes
- If you don’t have time to soak and grind then you can use idli batter for the outer wrap, its purely your preference.
- If the batter is runny then the seeyams will drink more oil so keep an eye when you grind the batter.
- If you are making in bulk, then use grinder. Batter made with grinder is best but when we make a small batch mixer is ok too.
- If you left over batter you can use it for making masala seeyam.
- You can mix maida along with salt and water to form a slightly thick batter. Dip the chana dal balls and make the coating.
- Instead of grinding rice, you can use rice flour(idiyappam flour) too. Add little water and salt to make a thick batter and use it for outer covering.
Anu
oh my god u guys really work hard for diwali, may be full of different variety of sweets in ur house. looks great sharmille
Nalini's Kitchen
Sukiyan looks yummy and delicious.We use maida for outer layer.Please do drop at my space.
Cheers
Nalini
Happy Cook / Finla
Looks so good, when mom made sukiyan it was made with a totally different beans, well in kerala they make with this beans i talked.
I wish i was there in your place to eat all these goodies you are making on weekend 🙂
Vanamala Hebbar
nice recipe…..
jeyashrisuresh
i have never tried or tasted this yummy sweet. nice recipe with beautiful explanation
Kurryleaves
perfectly done dear…absolutely love it
Janu
Super. I too make the same way. Sometimes I eliminate channa dal and add excess of coconut and jaggery. I make the outer cover with rice flour and urad dal flour. It comes out too good. Do try this way when you are out of idli dosa batter 🙂
nanusree
Hi Sharmilee (ur name reminds me of my nick name in my teens) 🙂
A VERY VERY HAPPY DIWALI
i really liked all the recipes in diwali section. my sweet recipe begins and ends with payasam and that too rice payasam ;). this time it will be different THANKS to your recipes and i definetly want to try a few of them.
Lavi
Nice Pics Sharmi! Love your crispy version!
Reshmi Mahesh
Very true…diwali is already being celebrated in blog world even though its on its way only…:)So many delicious recipes everywhere…
Suzhiyam looks very delicious…lovely clicks..
sangee vijay
diwali is in full swing…definitely many sweets n savories are made much before diwali for blog sake…i appreciate your effort and the suzhiyam looks so inviting!!!
Prathima Rao
I had no idea too this is made for diwali…Looks good Sharmi…And looks like diwali preparations are in full bloom in your home!! Check your FB message..Just sent u a msg..
Prathima Rao
Prats Corner
Chitra
Our fav, we too make it for diwali 🙂 nice clicks as usual.
Swathi
Yes diwali recipes are all over the blog world. Suzhiyan we make with all purpose or maida batter, making with idly batter is good idea.
Nithya
These look damn delicious. Mouth watering dish and love the clicks 🙂 Uruli Azhaga irukku 🙂
Sushma Mallya
They look so Delicious and yummy….Wishing u and ur family a Happy Diwali:)
Priya
Love it anytime,super delicious suzhiyan..
Laavanya
My mom makes this so often.. but i've never tried it… Looks so tempting.
Yummy Team
Its one of my fav snacks..Looks so yummy!!
Premalatha Aravindhan
My fav sweet,waiting for diwali day to taste this…Ur version is very nice and tempting…
Kalyani's Platter
they look so tempting and delicious ………
Priya's Feast
My fav one…Nice suzhiyans..Luks so yummy..
Kitchen Flavours
I love these golden stuffed balls….looks yum…carving for some right now….
Kadhyaa
I never celebarate diwali in this sprit and its a one day affair with a simple kheer or any other sweet..ou guys really rock..
RAKS KITCHEN
Suzhiyam looks perfect,lovely presentation in uruli too 🙂
Ambreen
WOW, this looks wonderful, lovely filling!
hemalata
Delicious recipe,looks perfect and Happy Diwali dear.
Gayathri NG
Really tempting recipe n lovely presentation.
I also prepare suzhiyam in the same method but so long time ago thanks for reminding me…perfectly done. 🙂
Suja
Tempting me a lot,delicious snack
Sobha Shyam
Suzhiyam looks absolutely yum, nice to know that dosa batter can be used instead of maida, lovely recipe dear..
divya
looks so yum n makes me hungry…love it !!!
priya ravi
Perfectly done seeyams.. i too use dosa batter than maida.. usually make it n the morning of diwali 🙂 .. love ur clicks sharmi.. they are really amazing..
Suma Gandlur
Look so yummy. We make them with a different outer covering and a must in our home for every auspicious (and also inauspicious)functions.
SpicyTasty
My favorite. Looks yumm.
Cham
This sweet is deepavali special! The batter is very different!
Uma
Superb. They look so tempting.
Cheers,
Uma
Prathibha
one of my fav sweet…looks delicious
Sumi
Hi, I was just browsing through all the recipes that I missed from your blog. Everything is delicious and this one especially is gorgeous.Have just started blog hopping, hope to start blogging soon.Cheers.
Sangeeta Sudhakaran
Please tell me you are super fat! You cannot be such an awesome cook and make such delicacies and NOT be fat!! I'm just plain jealous now 🙂
SHARMILEE J
Haha cant stop laughing reading ur comment….I am sure not thin but on the border side for becoming fat…hope that doesnt happen 🙂
Vandana Santosh
First attempt success.. Thanks Sharmilee…
Indu Prakash
Yummy!! I just love your blog.. Happy Diwali!!