Suiyam recipe | Suyyam | Sweet Suzhiyan | Suzhiyam


Susiyam recipe with step-wise pictures and video recipe. Susiyam is a traditional South Indian sweet recipe made with Chana dal pooranam for festivals like vinayagar Chaturthi, saraswathi pooja and Diwali. It is usually prepared with Maida outer coating but I have replaced it with wheat flour. These fried balls are crispy outside with crunchy sweet filling inside. You can also make the filling with coconut and jaggery.

In this suzhiyam the whole channa dal and jaggery is for filling and using maida as an outer cover. It was in my list for longtime and finally got change to try them, It came out perfectly. My amma makes it so perfectly and also she used to make perfect suzhiyam while making it… So I hope you make this yummy sweetest recipe at your home and let me tell how it turn out….

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Suiyam recipe | Suyyam | Sweet Suzhiyan | Suzhiyam

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 1 hour Total Time 1 hr 25 mins
Servings: 6



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  1. Wash the Chana dal soak about 30 minutes

  2. Then pressure cook it with 2 cups of water and allow for 2-3 whistles. Dal should be cooked nicely but not be mashed.

  3. Grind or smashed dal in the mixer to a nice paste without adding water.

  4. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery. Heat it and when jaggery dissolves completely, filter it in a metal strainer .

  5. Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy. At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps. Add elachi powder and mix thoroughly.

  6. Once its cool down Make balls

  7. Mix Maida with water and salt to idly/dosa batter consistency. Keep aside for about 10-15 minutes

  8. Dip the ball into the batter and drop them in the hot oil

  9. Fry for a minute ,remove from oil and drain excess oil in paper towel

  10. Yummy Suiyam is ready


  • While cooking dal , if you add more water , drain the excess water and grind to a smooth paste.
  • You can make the batter only using Maida. Adding rice flour makes it slightly crispy.
  • Suzhiyan stays soft and good for 2-3 days.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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