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Sweet Seeyam/Sushiyam/Suyam/செட்டிநாடு இனிப்பு சீயம்

Written by: 7aumsuvai Chettinad Sweet seeyam/sushiyam/suzhiyam/suyam is a popular sweet in Tamilnadu. My periamma makes it so perfectly and also she used to tell stories with this sweet.




Ingredients: Yields: around 15 suyam / seeyam For outer layer:
  • 1 cup – Bengal gram / chana dal / kadalai paruppu
  • 1/2 cup – Idly rice or boiled rice
  • 1/2 cup – Raw rice
  • 1/4 cup – Whole black gram without skin / ulunthu
  • 1/4 tsp - Baking soda
  • Salt to taste
  • Oil for deep frying
For kadalai paruppu poornam:
  • Pinches of Cardamom
  • 1 cup – Jaggery
  • 1/4 cup – Grated coconut (optional)
  • 2 tsp – Ghee
  • Pinch of salt

Preparation method: Making of pooranam :
  1. Wash and soak the Kadalai paruppu/bengal gram in enough water for 1hour. Pressure cook with just enough water for 1 or 2 whistles. Drain the water completely.
  2. Allow bengal gram to cool and then blend them along with jaggery, cardamom powdered, and pinch of salt, until everything mixed properly.
  3. Heat ghee in a pan, add grated coconut and ground mixture and saute for few minutes until the mixture gets thick enough to make balls. Make small balls out of the poornam and set it aside. Now kadalai paruppu poornam is ready.


Making of outer layer and suyam:
  1. Wash and soak raw rice, idly rice and whole black gram for 2 to 3 hours or overnight.Transfer the soaked rice and dal mixture along with required salt to a blender and blend with just enough water like a idli batter consistency. 
  2. Transfer the ground batter to a mixing bowl and add the baking soda, mix well.Batter consistency should be like idly batter which is slightly thick. 
  3. Now dip kadalai paruppu pooranam in the batter and fry them in hot oil over medium flame until they are slightly brown in color. Tasty suyam is ready.


Notes: You may always open cook the soaked chana dal/kadalai paruppu in a vessel until they are well cooked and drain the water completely. Coconut is completely optional but I would recommend to use coconut as it will elevate the flavour and taste of the sweet.

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