Seeyam is a traditional sweet made with chana dal filling and outer cover with rice batter. It is one of the popular Chettinad dishes made for special occasion including Diwali. It is called by different names suzhiyan, seeyam or suzhiyam.
Seeyam is one of diwali special recipes that we make every year. Chettinad special seeyam recipe with video and step by step pictures for easy reference and understanding.
About Seeyam
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. 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.
Difference between Suzhiyan and Seeyam
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.
Variations
- 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 batter and use it for outer covering.
Memories
I so so love seeyam / suzhiyan. I never knew seeyam is also one of diwali special recipes till I celebrated my first diwali at my inlaws place. That is where I was aware that Seeyam is Diwali special sweet.
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 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 luxury 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!!
Trust me when I plan to try a festive special recipe for the weekend I don’t get sleep and am wide awake in the odd hours even at times around 4 AM 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 dal filling itself is so tasty that transforming it into any form makes it even more tastier.
Masala seeyam recipe
Seeyam recipe
Ingredients
For the inner stuffing:
- 1/2 cup chana dal
- 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 urad dal and 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 add required salt along with little water to thin the batter if
- The batter should be thick at the same time in flowing consistency. Set aside.
- Now take 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 chana dal along with water for 6 whistles in medium flame.
- Dal should be easily mashable. Set aside.
- Heat ghee in a pan, add 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 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.
Notes
- You can use either idli dosa batter or fresh batter as mentioned here 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.
- The batter will be a little more so you can use it for making masala seeyam.
How to make seeyam recipe – Step by Step
1.Soak urad dal and 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 add required salt along with little water to thin the batter if needed.
5.The batter should be thick at the same time in flowing consistency. Set aside. 
6.Now take 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 chana dal along with water for 6 whistles in medium flame.
8.Dal should be easily mashable. Set aside.
9.Heat ghee in a pan, add 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 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. 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.
Tips
- You can use either idli dosa batter or fresh batter as mentioned here 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.
- The batter will be a little more so you can use it for making masala seeyam.
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 🙂
Krithi's Kitchen
Perfectly done seeyams.. using dosa batter is new to me.. grandma always makes with maida…
Krithi's Kitchen
Event: Serve It – Festival Potluck
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..
Vardhini
HaHa .. Talk about craziness .. I did that for navaratri. It was fun but mind blogging 🙂
Suzhiyam looks yummy. I have never made it before.
Vardhini
Event: Halloween Fiesta
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.
Now Serving
absolutely delicious and mouthwatering suhiyams – wish I was your friendly neighbor sharmillee so I could drop by everyday to see what's cooking and be your official taster 🙂 – I was also blown away by your mysore paak -which I have bookmarked!
cheers,
Priya
Do check out my blog anniversary giveawayshttp://priyasnowserving.blogspot.com/search/label/Blog%20Anniversary%20Giveaways%20on%20going
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!!