Suzhiyam/Suyyam/Poornam Boorelu


Blogging Marathon #41: Week 1/ Day 3
Theme: Special Ingredient – Jaggery
Dish: Suzhiyam/Suyyam/Poornam Boorelu

Suzhiyam/Suyyam/Poornam Boorelu is a snack that is usually made during Diwali. There is a tradition, that no matter how many snacks you make prior to diwali, that ‘ennai chatti’ be kept on diwali day to prepare some deep fried dish. Don’t ask me why this is a tradition, I honestly don’t know. But in order to fulfill this tradition, most people make vadais or suyyams as it easy to make. Having eaten quite my share of suyyams on diwali day, courtesy of my neighbors and friends, I really miss those Diwali day snacks after having come to the US.

I had this serious craving to have suyyam, and this being a favorite snack of my husband and brother, my mom made this when she was here. It is quite easy to make, and the poornam or inner filling that is made, is the same as that for puran poli as well, so one poornam serves two purposes here.

For the outer covering, you can use idly/dosa batter at hand or grind a fresh batter. You can also use a batter made with maida as I have done below. The only caveat with the maida outer covering, is that it doesn’t stay crispy after it cools down. But, these don’t last for very long, so you should be ok there.:)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41


1/2 cup channa dal
1/2 cup jaggery, grated
1 tsp cardamom powder
2 tbsp coconut, chopped into small pieces or grated
1/2 cup maida
1 tsp rice flour
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp turmeric powder(optional)
oil, to deep fry the suyyam

To make the poornam or filling:

Soak the channa dal with enough water to cover for about 30 minutes. Cook the channa dal until cooked but not mushy. Drain the water. Set aside. Place the jaggery with 1/4 cup water and bring to a boil. Strain the jaggery water to remove the impurities. Return the jaggery water to the pan again and boil until it reduces to a syrup consistency. Mix the channa dal to the jaggery syrup. Continue to cook until the jaggery just coats the syrup. Don’t worry, when added to the jaggery syrup the dal stops to cook. Let this mixture cool. Place in a food processor or blender and pulse, such that it forms a coarse mixture. Remove this mixture and mix with the cardamom powder and chopped/grated coconut. Make a ball with this and make sure it holds its shape. It should from the stickiness of the jaggery and if the dal is cooked to the right consistency. Make balls of all of the filling mixture and set aside.


Heat oil in the frying pan to fry the suyyam. While the oil reaches the right temperature for frying, make the batter by mixing the maida, rice flour, baking soda, salt and turmeric powder to a thick dosa batter consistency. The turmeric powder is only added for color. The rice flour makes the outer covering crispy whereas the baking soda ensures it is soft and not rubbery. Dip each of the channa dal filling in this batter and gently drop into the hot oil. Repeat with remaining balls. Fry for 4 – 6 balls at a time, depending on the size of your frying pan. Do not fry too many at a time, as this would reduce the oil temperature and hence the suzhiyam won’t be crispy.

Drain on paper towels. Serve warm!


Verdict: If you have the filling ready, these suzhiyams are a breeze to make. They taste great and can be made in a jiffy with the all purpose flour batter. They are a favorite for kids, coss I think they look savory but then turn out to be sweet and delicious.The coconut adds a nice texture and flavor in the filling too.

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