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Seeyam recipe

Seeyam recipe a chettinad special sweet made for Diwali.With sweet chana dal stuffing and a crisp outside tastes soo good.
Author Sharmilee J


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


  • Soak urad dal and raw rice together for 2 hours.Rinse it well, transfer to mixer jar, add water little by little and 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 needed.IThe batter should be thick at the same time in flowing consistency.Set aside.Now take jaggery in a pan along with water.
  • 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, give a quick saute.Then mash it using a masher.


  • 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.