This recipe was sitting in my drafts for the past one week. We usually prepare this sweet for Saraswathi Poojai and wanted to post before that. Why I didn’t post then? Err. It’s because of the name. In Tamil we say சீயம் but in English when I was looking for the correct spelling, I got so confused. My Tamil Quill Pad would have cried for sure as I was trying out all the possible spelling combinations and finally gave up and decided to use all possible ones. That’s why my recipe title is like that.
It is yet another two in one recipe. All you need is half cup of idly/dosa batter and coconut jaggery pooranam for the filling and of course oil for frying. I have written a separate post about this idly dosa batter so not going to talk about that again. But coming to the filling, you can try various combinations here – Coconut filling, Ellu/sesame seeds filling, coconut and channa dhal filling. The key thing here is that these fillings should be thick/semi-hard in consistency so that you can make small balls out of it. Make sure that these balls are hard enough so that it doesn’t break while dipping them in the batter.
As Amma was preparing this, I was able to take a quick video of the dipping and frying process. I am not good at shooting videos still in the learning phase.
Ingredients:
- Oil for frying
For Filling:
- Coconut – ½ cup
- Cardamom – 1
- Jaggery – ½ cup (powdered or shaved)
- Water – 1 tbsp (Only if required)
- Ghee – 1 tsp
For The Outer Cover:
- Idly Batter – ½ cup
Steps:
Preparing the Filling:
- Pulse the grated coconut, elaichi and jaggery for couple of minutes. If required add water if not skip it. This step is to make sure they are mixed well and this makes it easy for rolling out the balls.
- Heat the kadai or pan and add ghee.
- Add this ground coconut mixture and cook it for couple of minutes till it thickens and all water evaporates.
- Let it cool and roll them into small balls like below. That’s it the filling is ready.
Preparing the Seeyam:
- Heat the oil for frying.
- Here is the video of the frying process.
- Basically you dip the rolled balls into the idly batter and make sure it is well covered and slowly drop them in the oil.
- Fry till it turns golden brown.
Here is the video:
That’s it. Seeyam is ready. As I mentioned we prepare this for sarawasthi poojai.
Notes:
- Make sure the filling is thick.
- Make sure the rolled out balls are not falling apart. It should be thick enough so that we can dip inside the batter.
- Don’t let it fry for a long time. Because of the jaggery it might turn black. So when it is golden brown take it off.
Happy Navratri Folks !!! Enjoy :-)
Seeyam looks super dooper..kalakura vidhya color color ah picture, adhukuappuram video, arumaiya…
Vaanga vaanga how r u?.. Thankoooo..
My MIL makes another version of this, the filling is made with chana dal and jaggery and is a favourite at home :) And that’s going to be the sweet of tomorrow :)
Oh yeah. Amma was telling me that. Yumm yumm enjoy the sweets
suzhiyam looks tempting and delicious..nice video
Thanks a lot Gayathri.
My fav.. It always happens for me too.. Eng name for our dish is very confusing..looks yummy.. Video ellam pottu irukkakalakkal po
Thanks Vids..
We also use dosa batter for extra crisp suzhiyams. Looks tempting pa, all set for Ayudha pooja?
Yup.. how did yours go.
Work day.. hectic but managed and did pooja in the evening!
Good job you pressed the Publish button then :) yummy
:-) Thanks
Vidhya.. Amma prepared this on Sunday for Navrathri too :) This is one of my most favorite sweets! She uses the dosa batter too :) Seeing this same to same recipe and when you said your amma made it too, I was super excited :)
:-) :-) super.. i like it too same pinch. Post your recipe too.