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Suzhiyan also known as Sukiyam or Seeyam is a popular South Indian sweet dish mostly prepared on Deepavali Day . Suzhiyan is often served as a snack or dessert during festivals and special occasions. It is known for its crispy exterior and sweet, chewy filling.

Add a generous amount of idli batter to the maida batter for softer Suziyan. Instead of using fresh coconut, fry the grated coconut in a teaspoon of ghee until it releases a pleasant aroma, then incorporate it into the dhal mixture.


Recipe by S Kamala
Recipe rating: N/A
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Discover how to make Suzhiyan, a popular South Indian sweet dish made from all purpose flour, rice flour, bengal gram dal, jaggery, and coconut. Learn the key steps and tips for a perfect result!


  • Maida – 1 cup

  • Rice flour – 1 tablespoon

  • Bengal Gram Dhal – 1 cup

  • Powdered Jaggery – 1 cup

  • Grated Coconut – 3/4 cup

  • Cardamon – 1/2 teaspoon

  • A pinch of salt

  • Oil – for deep frying


  • Soak Bengal gram dhal in water for about two to three hours.
  • Cook the Dhal in water till soft, but not mushy. Drain the excess water and spread it on a plate. Cool it and grind the dhal to soft powder. (When you are grinding it in a mixie, run the mixie for a second and stop it and then run for a second and stop. This way you will get dhal powder. If you run the mixie continuously dhal become paste.)
  • In a vessel put jaggery along with 1/4 cup water and bring to boil. When it starts boiling, remove and strain it. Put back to a thick bottomed vessel and allow to boil again.
  • Then add dhal powder, coconut and cardamom powder and mix well.
  • Cook on slow flame till it become thick and solid. Let it cool.
  • Make small lemon size balls.
  • Mix maida, rice flour and salt with little water and make a batter like idli batter.
  • Heat oil in a kadai. When it is hot, dip the balls in the batter and deep fry till golden brown.

Recipe Video


  • You can add a big spoonful of idli batter to the maida batter. This will give soft Suziyan. Also instead of adding fresh coconut grating, you can fry the coconut grating in a teaspoon of ghee till you get nice aroma and then add it to the dhal mixture. This is mainly prepared at Diwali time.
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