Suzhiyan Recipe| Seeyam

Suzhiyan Recipe| Seeyam- susiyan – Poornam Boorelu in Telugu Diwali recipes – Traditional Suzhiyan recipe with step-step-pictures.

Suzhiyan|Inippu seeyam, is generally made during Deepavali in most of the houses in Tamilnadu. Adirasam and seeyam is made early in the morning. We always get it from our neighbour aunty along with kurunai vadai. Amma had never made suzhiyan at home. So I have also never tried it at home. since few readers asked for the recipe of suzhiyan, I thought I will post it. My frined’s mom helped me out with the recipe and I followed my channa dal poornam kozhukattai recipe for the poornam. Check out my full collection of diwali recipes . Follow jeyashri’s kitchen on facebook too. Send your tried recipe pictures to [email protected].

Check out my adirasam recipe , Sweet sev recipe, sweet boondi

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Suzhiyan recipe

Traditional diwali sweet recipe

Course Sweet, Traditional sweet

Cuisine South Indian

Keyword Diwali recipes, Ganesh chaturthi recipes, sweets

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 6 suzhiyan

Author Jeyashri suresh

Ingredients

For Outer cover:

• ½ cup Idli rice
• ¼ cup Urad dal

For the stuffing|filling:

• ¼ cup Channa dal
• ¼ cup Coconut
• ¼ cup + 2 tbsp Jaggery
• 2 pinches Cardamom powder
• 1 tsp Ghee

Other ingredients

• Oil for deep frying

Instructions

• Soak rice and urad dal separately. Let them soak for 2 hours.
• Dry roast the channa dal for 2 minutes.
• Pressure cook this till 3 whistles by adding 1/2 cup of water.
• Grind the urad dal in the grinder for 5 minutes and once it is grinding, add the soaked rice and start grinding. Add water little by little. Do not add much water. The consistency should be little looser than the vadai batter.
• Drain the water completely from the channa dal and grind coconut, elachi powder,channa dal and jaggery together. You can first grind the channa dal and coconut first and then in the last round add jaggery and pulse once.
• Divide the ground paste into equal- sized balls. Mine came to 7 balls.
• Heat oil for deep frying. No need to ferment the batter.
• Dip the channa dal ball into the batter and cover it fully and carefully put it into the oil.
• Do not over crowd the pan.
• Fry till golden brown and drain in a kitchen towel.
• Repeat this for the rest of the balls.
• Suzhiyan is ready.

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Notes

1. Always ensure that the channa dal poornam is not watery. If you feel it is slightly loose, add a tsp of ghee to a pan and cook it for 3-4 minutes and allow it to cool. It will be perfect.

2. The batter I have soaked is a bit extra for the poornam. So either you double the poornam or in the leftover, batter add finely chopped onions, red chili powder, salt, coriander leaves, and curry leaves and mix well.

3. spoon the batter inside the oil and make it masala seeyam.

4. The entire suzhiyan can be made with fermented idli | dosa batter as the outer cover too.

5. The outer cover for the suzhiyan can be instantly made with maida and rice flour batter too.

Method:

• Soak rice and urad dal separately. Let them soak for 2 hours.