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Seeyam Recipe | Suzhiyan Recipe

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.
Prep Time15 minutes
Cook Time45 minutes
Resting Time2 hours
Total Time3 hours
Servings12 Seeyam
AuthorSharmilee J

Ingredients

For the inner stuffing:

  • ½ cup chana dal
  • 1 tablespoon ghee
  • ¾ cup water for cooking dal
  • ½ cup jaggery
  • ¼ cup water for syrup
  • ⅓ cup coconut
  • a pinch cardamom powder

For the outer wrap:

  • ½ cup raw rice
  • ½ cup urad dal
  • water as needed
  • salt to taste

Instructions

  • Soak ½ cup urad dal and ½ 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 ½ 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 ½ 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 ⅓ 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.
Nutrition Facts
Seeyam Recipe | Suzhiyan Recipe
Amount Per Serving (50 g)
Calories 122 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.05g
Sodium 132mg6%
Potassium 17mg0%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 0.4IU0%
Vitamin C 0.4mg0%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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