Happy's Cook

Wednesday, October 16, 2013

Suzhiyam Recipe | Suyam | Susiyan | Seeyam | Diwali Special Recipes

I am planning to post some of the Diwali recipes in the coming days. I was busy for the last couple of days because of our house shifting. So couldn't concentrate much on blogging, yet managed to post now and then. We are almost settled now, and thought of posting the Diwali recipes I have on hand. And, coming to today's post, it is Suzhiyam. Earlier whenever I go home from my hostel, mom manages to make  Suzhiyam at least once since I was crazy about this snack. It is really addictive, I cannot stop with one :). During my mom's recent Chennai visit, with her help I prepared it. It tasted awesome and we enjoyed it. Later came to know from Jany, that he also loved Suzhiyam from his Childhood. So planning to prepare it often :) 

Oil- to deep fry 
For the Filling: 
Channa Dal - 1/2 Cup 
Jaggery(Grated) - 1/2 Cup 
Coconut - 2 tbsp 
Cardamom (Powdered) - 1/4 tsp 
Ghee - 1 tbsp
For the Outer wrap: 
Maida - 1/4 Cup 
Water- 1/8 Cup 
Salt - as required 
1. Dry roast the Channa Dal for few mins and pressure cook it with water for 2 or 3 whistles. Don't overcook and make it mushy. Let the dal maintains its shape. In a food processor, pulse the Jaggery with cooked Channa dal once and keep it aside.
2. Meanwhile dry roast the grated coconut until it turns golden brown. Add it to the channel dial, jagerry mixture.
3. Now sprinkle the Cardamom powder and ghee on top of this and form it into small lemon sized balls. Mix the maida, salt and water to form a batter similar to the idli dosa consistency.
4. Heat the oil in a Kadai and dip the balls in the maida batter, deep fry it.
5. Drain the excess oil in tissue paper. 
The Yummy Suzhiyam can be served warm. The outer covering is crispy in the beginning and as time goes it becomes soft, both taste equally good. While the inner filling is gooey and sweet.
Points to remember:
  • Instead of Maida batter, you can use the Idli dosa batter too. Mom makes it this way with maida, so I am following her.
  • You can skip the channa dal and use coconut, jaggery as filling too.
Warm Regards,
Happy's Cook - Divya


  1. We call this as Sukkin unde :). i luv coconut n jaggery filling too..

  2. Mouthwatering Suzhiyam and my mom use to do in the same way.

  3. Love the filling.. gud explanation too
    visit my page http://www.sujithaeasycooking.net/

  4. Interesting.....looks so yummy and tempting....

  5. love the authentic recipe, makes me nostalgic :-)

  6. Makes me nostalgic, mom makes these suzhiyams during diwalis..

  7. Looks cute tiny balls!!! Never knew about this... but it definitely seems to be delicious!

    Latest post: http://cookingwithsj.com/2013/10/16/panipuri-with-ragda

  8. wow delicious suzhiyam looks super yummy dear :)

  9. Ur suzhiyam looks nice. Me also did with green gram dal instead of channa dal.it also taste good.


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