Suiyam are crispy, sweet balls. We make these with boli filling (chana dal and jaggery) or this coconut jaggery filling. This is more tastier than the bengal gram filling. It is very easy to make and also tastes delicious.

Ingredients of Seeyam

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:

  • 1/2 cup raw rice
  • 1/2 cup urad dal
  • water
  • salt 

How to Make Seeyam

  • Soak urad dal and raw rice together for 2 hours.
  • Rinse it well, grind them.
  • The batter should be thick.
  • Transfer the batter to a mixing bowl add required salt.
  • The 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.
  • Pressure cook chana dal along with water.
  • Dal should be easily mashable.
  • Heat ghee in a pan, add coconut, and cooked dal to it.
  • Then mash it using a masher.
  • Add jaggery syrup.
  • Cook until it becomes thick like shown below. Add ghee at the final stage.
  • Add cardamom powder and switch off.
  • When the mixture is warm make small balls.
  • Heat oil in a kadai.
  • Dip the ball in the batter coat well.
  • Gently drop it oil. Do in batches.
  • Fry until golden. Flip over and fry.
  • Drain and set aside.

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