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Indulge in the delectable Seeyam Urundai, also known as Suzhiyan, a traditional South Indian sweet snack that is bursting with flavours. This mouth-watering delicacy is a perfect blend of crunchy outer shell made with urad dal and coconut, while the inner filling is a mix of sweet jaggery, coconut, and cardamom.
The recipe is easy to follow and can be whipped up within an hour, making it an ideal choice for a lazy evening snack or a special occasion like a festival or celebration. Savour the unique taste and texture of Seeyam Urundai that will leave you craving more!
How to make the Seeyam Urundai Recipe/Suzhiyan Recipe is given below with step-by-step instructions and images.
Seeyam Recipe | Suzhiyan Recipe | Suyam Recipe | Susiyam Recipe | Chettinad Inippu Seeyam Recipe
Seeyam Urundai Recipe/Suzhiyan Recipe is a simple, tasty and delectable South Indian sweet recipe. It is one of the traditional sweet recipes typically made during festivals. You can easily make this Seeyam Urundai Recipe within 2 hours and serve it as a dessert or snack recipe. The Seeyam Urundai Recipe/Suzhiyan Recipe is given below with step-by-step instructions along with step-by-step images.
If you try this Seeyam Urundai Recipe/Suzhiyan Recipe. Do let me know in the comment section. I'm very excited to read your comments.
Before moving on to the Seeyam Urundai Recipe/Suzhiyan Recipe. Let's know about -
What is Seeyam Urundai Recipe/Suzhiyan Recipe?
Seeyam Urundai Recipe/Suzhiyan Recipe is one of the traditional south Indian sweet dishes typically made during festivals like Pongal, Diwali, Vinayagar Chaturthi and Weddings. This recipe is particularly popular in Tamil Nadu and Kerala. In Kerala, this dish is known as the susiyam recipe or sukhiyan recipe. Seeyam recipe, suzhiyan recipe, suzhiyam recipe, suviyam recipe, sugiyan recipe and susiyam recipe are called in different regions of Tamilnadu. At my place, we call this dish the Inippu Seeyam Urundai recipe.
Seeyam Urundai Recipe/Suzhiyan Recipe is a delectable sweet bonda with a crispy outer layer and a deliciously sweet inner layer. There are many variations to preparing the Seeyam Urundai Recipe. In Kerela, it is prepared with green mung bean stuffing covered with maida flour battered dough and deep fried in hot oil. Whereas in Tamil Nadu, it is widely prepared with Chana dal sweet stuffing and covered with rice and urad dal battered dough and deep fried in hot oil.
As I previously mentioned, there are many variations to preparing this recipe. In Chettinad cuisine, this recipe is prepared with yellow moong dal sweet stuffing/Pasi paruppu pooranam stuffing and covered with rice and urad dal battered dough and deep fried in hot oil. In this post, I have shared the most popular and my favourite version of the Inippu Seeyam Urundai Recipe.
Sweet Memories
Inippu Seeyam Urundai Recipe is one of my favourite childhood evening snack recipes. I was grown up in my maternal grandparents' house. So every summer holiday my cousins and their families come to our maternal grandparents' house to spend their holidays. For evening snacks, my nanima (maternal grandmother) will send me, my elder sister and my cousin sister to buy inippu seeyam urundai, ulundhu vadai and aama vadai from a particular street shop. In that particular street shop, inippu seeyam urundai was the top-selling item and that was the only street shop to sell inippu seeyam urundai in that locality. They (father and daughter) start to sell vadai, bhaji and bonda (all deep-fried items) around 4.00 p.m. to 7.00 p.m. Within 1/2 hour all inippu seeyam urundai will be sold.
So we will go in advance by bicycle at around 3:50 pm to buy that delectable sweet. Hence, we are the first customers to buy that seeyam urundai. While they prepare seeyam urundai, I'll be very curiously watching them "how the brown colour sweet stuffing gets dunked in the white fluffy and thick batter and slowly dropped in the hot oil". When the seeyam urundai hits the hot oil, it will release a unique aroma. When taken out, it would be light golden brown and crispy. They'll immediately pack seeyam urundai in the newspaper for us and we take that back home as soon as possible. Because seeyam urundai taste best when it is hot.
I never thought I'd be recreating the same recipe with the same taste and sharing it with the world😂. All right, I'll end this beautiful seeyam urundai memories here.
Let's move on to the Seeyam Urundai Ingredients
Seeyam Urundai Recipe is prepared with raw rice (pachai arisi) and urad dal outer batter and stuffed with chana dal pooranam (kadalai paruppu pooranam). Chana dal pooranam is prepared with chana dal/kadalai paruppu as the main ingredient sweetened with jaggery powder and grated coconut and flavoured with cardamom powder.
If you are new to the chana dal/kadalai paruppu ingredient. No worries. I have already written a detailed post about it. Kindly, click the below link to check out -
🔗Chana Dal/Kadalai Paruppu
If you want to try Chettinad Style Inippu Seeyam Recipe. Check out this pasi paruppu pooranam recipe from this post -
🔗Pasi Paruppu Pooranam Recipe
All right, let's move on to the Seeyam Urundai Recipe/Suzhiyan Recipe.
How to make Seeyam Urundai Recipe?/How to make Suzhiyan Recipe?
Seeyam Urundai Recipe/Suzhiyan Recipe is a simple, tasty and delectable South Indian sweet recipe. It is one of the traditional sweet recipes typically made during festivals. You can easily make this Seeyam Urundai Recipe within 2 hours and serve it as a dessert or snack recipe.
Cuisine - Tamil Cuisine
Serving - 30
Timing - 45 minutes + 1 hour
INGREDIENTS
For Batter
Raw Rice/Pachai Arisi - 1 cup
Urad Dal - 1/2 cup
Water - 1/2 cup
Salt - 1/2 teaspoon
For Pooranam (Stuffing)
Chana Dal/Kadalai Paruppu - 1 cup
Jaggery - 2 cups
Grated Coconut - 3/4 cup
Cardamom Powder - 1 teaspoon
INSTRUCTIONS
1. To begin making the Seeyam Urundai Recipe/Suzhiyan Recipe - First, Wash the chana dal in 2-3 exchanges of water and soak for 30 minutes. Now wash rice and urad dal in 3-4 exchanges of water and soak for 1 hour. Keep all the ingredients ready.
2. To Cook Dal - In a pressure cooker, add soaked chana dal along with 2 cups of water and pressure cook for 4-5 whistles. Cook until soft.
3. Turn off the flame. Allow the pressure to subside. Open the lid and drain the water completely.
4. If the dal is softly cooked, mash it using the back of the spatula or potato masher or coarsely grind it in a mixer grinder.
5. To Prepare Chana Dal Pooranam (Stuffing) - Heat a kadai and 1/4 cup of water and jaggery powder and allow to melt. Turn off the flame and filter the jaggery water.
6. Heat a kadai add jaggery water, mashed chana dal and the grated coconut and cook over a medium flame.
7. Keep stirring for 8-10 minutes until the moisture from the jaggery dries. Turn off the flame immediately. Do not overcook the pooranam/stuffing otherwise, it will harden.
8. Transfer to a plate and allow to cool completely.
9. Now divide the pooranam (stuffing) into equal size small balls.
10. To Grind - Strain the water completely from the soaked urad dal and rice. Transfer to a mixer grinder and grind it to thick batter adding 1/2 cup of water gradually.
11. Transfer to a bowl add 1/2 teaspoon of salt and mix well.
12. To Fry - Heat oil in a kadai for deep frying over a medium flame, take a pooranam and dip it in batter completely and drop it carefully in hot oil. Give a second and repeat the process to fry 3-4 seeyam at a batch.
13. Turn the seeyam urundai in oil and cook evenly for 1-2 minutes.
14. When the colour of the seeyam urundai changes from white to light golden colour. Remove from the oil.
15. Seeyam Urundai Recipe/Suzhiyan Recipe is ready.
You can serve this Seeyam Urundai Recipe/Suzhiyan Recipe as a tea-time snack or as a dessert recipe.
PICTORIAL INSTRUCTIONS
1. To begin making the Seeyam Urundai Recipe/Suzhiyan Recipe - First, Wash the chana dal in 2-3 exchanges of water and soak for 30 minutes. Now wash rice and urad dal in 3-4 exchanges of water and soak for 1 hour. Keep all the ingredients ready.
2. To Cook Dal - In a pressure cooker, add soaked chana dal along with 2 cups of water and pressure cook for 4-5 whistles. Cook until soft.
3. Turn off the flame. Allow the pressure to subside. Open the lid and drain the water completely.
4. If the dal is softly cooked, mash it using the back of the spatula or potato masher or coarsely grind it in a mixer grinder.
5. To Prepare Chana Dal Pooranam (Stuffing) - Heat a kadai and 1/4 cup of water and jaggery powder and allow to melt. Turn off the flame and filter the jaggery water.
6. Heat a kadai add jaggery water, mashed chana dal and the grated coconut and cook over a medium flame.
7. Keep stirring for 8-10 minutes until the moisture from the jaggery dries. Add the cardamom powder and mix well. Turn off the flame immediately. Do not overcook the pooranam/stuffing otherwise, it will harden.
8. Transfer to a plate and allow to cool completely.
9. Now divide the pooranam (stuffing) into equal size small balls.
10. To Grind - Strain the water completely from the soaked urad dal and rice. Transfer to a mixer grinder and grind it to thick batter adding 1/2 cup of water gradually.
11. Transfer to a bowl add 1/2 teaspoon of salt and mix well.
12. To Fry - Heat oil in a kadai for deep frying over a medium flame, take a pooranam and dip it in batter completely and drop it carefully in hot oil. Give a second and repeat the process to fry 3-4 seeyam at a batch.
13. Turn the seeyam urundai in oil and cook evenly for 1-2 minutes.
14. When the colour of the seeyam urundai changes from white to light golden colour. Remove from the oil.
15. Seeyam Urundai Recipe/Suzhiyan Recipe is ready.
You can serve this Seeyam Urundai Recipe/Suzhiyan Recipe as a tea-time snack or as a dessert recipe.
If you have any more questions about the Seeyam Urundai Recipe/Suzhiyan Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
Do check out these festive sweet recipes
🔗Pasi Paruppu Pooranam Kozhukattai
🔗Chettinad Kavuni Arisi Sweet Recipe
🔗Javvarisi Payasam With Jaggery
🔗Ragi Kozhukattai Recipe
🔗Nurukku Gothambu Payasam
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