Suzhiyam / purana Suzhiyan / Seeyam ~ Diwali Special Recipe

by - November 04, 2013

     
Suzhiyam / purana Suzhiyan / Seeyam ~ Diwali Special Recipe

            Belated Diwali wishes to my Friends, Readers and Follower!! 
        Suzhiyam is an important snack made during Diwali festival in most of the South Indian houses. Even it is very popular, every family have their own recipe in preparing it.  The recipe which I am sharing here is my Mil recipe which uses rice and dhal for outer covering with sweet or savoury filling. Traditionally, channa dal and jaggery is used as filling but I add potato to it, which doesn't change it's taste  and texture. You can use the same left over filling for Purana poli..This recipes is for  Blogging Marathon theme " Dessert with Vegetables" . Do check other Blogging Marathoners are doing. blogging-marathon
Suzhiyam / Suzhiyan / Seeyam

Preparation time: 30 ~ 45 minutes
Soaking time: 1 hour
Cooking time: 30 ~ 45 minutes
Yield: 25 ~ 30 

Ingredients:
For Outer Covering:
1/2 cup raw rice
1/2 cup urad dhal
Salt to taste
Water as needed

For Filling:
1/4 cup channa dhal
1/4 cup cooked, shredded potato ( optional, omit and add 1/4 cup shredded coconut) 
1/2 ~ 3/4 grated jaggery, depends on sweetness.
1/2 tsp cardamom powder
water as needed

Oil for frying

Preparation:
1. Wash and soak channa dhal for an hour separately. 
2. Wash, soak dhal and rice together for a hour. Grind it in to smooth batter.
3.Add water and salt to the batter and adjust it to dosa batter consistency and keep it aside until use.

For Filling:

4. While grind the batter, Pressure cook channa dal for one whistle. After pressure drops, remove the lid and drain the water from cooked dhal and cool completely. Grind the cooked dhal in to coarse powder, and keep it ready. 
5. Meantime heat jaggery and 1/2 cup of water and allow it to  boil. Once jaggery dissolves in water,  drain the mixture to remove the dust from jaggery. 
6. Boil the strained jaggery( no need for string consistency) and add ground channa dhal, shredded potato. Mix and allow it to cook. 
7. When the mixture become thick, add cardamom powder. Mix and transfer it to another plate to cool. Divide the filling in to equal no of portions.

For Frying:

8. Heat sufficient oil in a pan, dip the filling ball  in the prepared batter and deep fry. Serve as you wish..

Note:
Shredded Coconut can be used in place of mashed potato or you can replace it with more channa dhal i.e 1/4 cup dal instead of both.
If batter is in correct consistency, suzhiyam will get its round smooth shape when dropped in oil, if not add more or little water as needed.


Suzhiyam / purana Suzhiyan / Seeyam ~ Diwali Special Recipe

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19 comments

  1. All time favorite dear.my granny ,mom MIL all prepare when I go to their houses.
    Shobas Delight

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  2. Omg, pack me some, cant resist to those irresistible suzhiyam.

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  3. That's an interesting add on with potatoes to this traditional dish..

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  4. Happy Diwali wishes to you too. Am learning many new dishes after shifting to Chennai...this looks yummy

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  5. Beautifully done!Looks very tempting...

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  6. Super tasty and very good Suzhiyam.
    Thanks for sharing.

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  7. Lovely snack.we make it with green gram,coconut and jaggery.But this must taste t
    super too.

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  8. this looks yum.. I still remember eating this as a kid.. :) lovely recipe

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  9. Delicious and wholesome looking suzhiyam. Wonderfully prepared.
    Deepa

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  10. wow thats a perfectly made so delicious looking suzhiyam :)

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  11. this looks so good..love the filling

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  12. Addition of potato in the filling sounds yumm.

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  13. Nice one for snack... This i will try this today

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  14. Addition of grated potato in the filling is quite interesting.

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  15. yummy suziyam, enga oor side maidavil dip seythu porippaanga..this is healthy.

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  16. This is one more thing in my to do list! I love this, but it has been a long time since I ate this.

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