Qu003cstrongu003e. Can I air-fry millet Suzhiyan/ Boorelu?u003c/strongu003e

u003cstrongu003eA.u003c/strongu003e Yes, brush each piece with ghee and air-fry at u003cstrongu003e180°C for 10–12 minutesu003c/strongu003e, flipping once halfway. It won’t puff as much as deep-fried ones but stays crisp and light.

Qu003cstrongu003e. What makes this recipe healthy?u003c/strongu003e

u003cstrongu003eA.u003c/strongu003e It replaces maida with u003cstrongu003efoxtail millet flouru003c/strongu003e, uses u003cstrongu003ejaggeryu003c/strongu003e instead of refined sugar, and includes u003cstrongu003eprotein-rich chana dalu003c/strongu003e, making it a wholesome festive treat.

Millet Suzhiyam, How to make Millet Suyyam

Millet Suzhiyam/ Millet Boorelu is a crisp, golden Suzhiyan / Suyyam filled with classic jaggery-chana dal goodness. I love Suzhiyam just like everyone does and look forward to it during Diwali. The crisp golden shell and soft, jaggery-filled center always remind me of home, festive mornings, and the sound of oil crackling as paati fried each batch to perfection.

We all know about the regular Suzhiyan made with maida and rice flour — a festival favorite across Tamil households. But this time, I swapped maida for a healthier yet quick version using foxtail millet flour (thinai maavu). It still gives the same crunch and softness, but with a nutty, wholesome touch that makes it guilt-free and festive at once.

If you’ve never tried making Suzhiyam with millets, this is your sign to give it a go — it’s simple, delicious, and fits perfectly into today’s healthy Diwali plate!

Bite of History – Millet Suzhiyan

Suzhiyam (also called Suyyam or Seeyam) is one of the oldest sweets prepared across Tamil Nadu and Andhra homes during Diwali and Navaratri. The name Suzhiyam means “something that’s dipped and swirled,” referring to how the poornam (sweet filling) is rolled in batter before frying.

Traditionally, the outer coating was made with maida or raw rice flour, giving it that crisp, airy texture. In many agraharam homes, Suzhiyam symbolized prosperity and abundance, as the golden color resembled coins — making it a must-have in festive offerings.

In this version, I’ve replaced maida with foxtail millet flour (thinai maavu) — one of the oldest cultivated millets mentioned in Sangam texts. Thinai lends a mild nutty aroma and gives the same beautiful crisp shell, making this a wholesome modern revival of a timeless Diwali sweet.

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Ingredient Roles in Millet Suzhiyam

Ingredient	Role
Foxtail millet flour (Thinai maavu)	Acts as the healthy base for the outer batter, replacing maida while giving a mild nutty flavor and golden crispness.
Rice flour	Adds lightness and crisp texture to the batter.
Salt	Balances sweetness and enhances overall flavor.
Baking soda (optional)	Helps the outer shell puff slightly and stay soft inside.
Ghee (in batter)	Adds aroma and richness to the coating.
Chana dal	Forms the main body of the poornam (sweet filling); provides texture and protein.
Jaggery	Sweetener that binds the filling and adds deep caramel flavor.
Grated coconut	Gives moisture and softness to the poornam.
Cardamom powder	Adds warm, festive aroma to the filling.
Ghee (for filling)	Enhances flavor and richness of the poornam.
Oil / Ghee (for frying)	Used for deep frying; adds crispness and color.

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Millet Suzhiyam, How to make Millet Suyyam

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Sweet / Festival TreatCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A healthy twist to the classic Diwali sweet — this Thinai (Foxtail Millet) Suzhiyam / Suyyam is crisp outside, soft inside, and filled with jaggery-chana dal goodness.

Ingredients to make Suzhiyam

For the Filling (Poornam):
½ cup, ½ Chana dal
½ to ¾ cup, ½ to ¾ Jaggery (adjust to taste)
¼ cup, ¼ Fresh grated coconut
½ teaspoon, ½ Cardamom powder
1 teaspoon, 1 Ghee
For the Batter:
½ cup, ½ Foxtail millet flour
2 tablespoon, 2 Rice flour
Salt, a pinch
1 pinch, 1 Baking soda (optional, for fluff)
Water, as needed
1 teaspoon 1 Ghee
For Frying:
Oil or ghee, for deep frying

Directions to make Millet Suzhiyam

Cook Chana Dal
Wash and cook chana dal until soft but not mushy. Drain excess water and mash lightly.
Prepare the Filling
In a pan, add mashed chana dal and grated coconut. In a pan, add powdered jaggery and a few tablespoons of water. Let it melt completely. (No need to strain since powdered jaggery dissolves cleanly.) Stir on low flame until it thickens and leaves the sides of the pan. Mix in cardamom powder and ghee for flavor. Allow it to cool slightly, then shape into small lemon-sized balls and set aside.

(OPTIONAL: If using regular jaggery)
In a pan, melt jaggery with 2 tbsp water. Strain to remove impurities. Then add add it to chana dal, grated coconut, cardamom powder, cook until mixture thickens.
Make the Batter
In a bowl, combine foxtail millet flour, rice flour, salt, and baking soda.
Add water gradually and whisk into a smooth, thick batter (similar to bajji batter consistency).
Stir in 1 tsp ghee for flavor.
Fry the Suzhiyam
Heat oil or ghee on medium flame.
Dip each poornam ball into the millet batter, coat evenly.
Drop gently into hot oil and fry until golden brown on all sides.
Drain on a paper towel and serve warm.

Notes

1 cup = 250 ml

Directions to make millet suzhiyan with step by step images

Cook Chana Dal
Wash and cook chana dal until soft but not mushy. Drain excess water and mash lightly.
Prepare the Filling
In a pan, add mashed chana dal and grated coconut. In a pan, add powdered jaggery and a few tablespoons of water. Let it melt completely. (No need to strain since powdered jaggery dissolves cleanly.) Stir on low flame until it thickens and leaves the sides of the pan. Mix in cardamom powder and ghee for flavor. Allow it to cool slightly, then shape into small lemon-sized balls and set aside.

(OPTIONAL: If using regular jaggery)
In a pan, melt jaggery with 2 tbsp water. Strain to remove impurities. Then add add it to chana dal, grated coconut, cardamom powder, cook until mixture thickens.
Make the Batter
In a bowl, combine foxtail millet flour, rice flour, salt, and baking soda.
Add water gradually and whisk into a smooth, thick batter (similar to bajji batter consistency).
Stir in 1 tsp ghee for flavor.
Coat the Suzhiyan
Heat oil or ghee on medium flame.
Dip each poornam/filling ball into the millet batter, coat evenly.
Fry the Suzhiyan
Drop gently into hot oil and fry until golden brown on all sides.
Drain on a paper towel and serve warm.

Pro Tips to make tasty and perfect Millet Suzhiyan/ Seeyam

Use foxtail millet flour (thinai maavu) for the closest texture to the traditional maida version — it turns perfectly crisp yet light.
Cook chana dal just right — soft but not mushy. Overcooking makes the poornam sticky and hard to shape.
Add a tsp of urad dal flour to the batter for extra crispness if you like a crunchier outer layer.
Keep the batter thick like bajji batter; too thin will make the coating fall apart in oil.
Fry on medium heat — low flame makes it absorb oil; high flame browns it quickly without cooking inside.
Make ahead tip– Prepare poornam a day before Diwali morning and refrigerate. Warm slightly before use for perfect texture.

Serving Suggestions

Serve Suzhiyam / Suyyam warm with a drizzle of ghee. It pairs beautifully with filter coffee or spiced milk. You can also serve it as a Diwali platter dessert alongside murukku, adhirasam, and boondi ladoo.

FAQs – Millet Suzhiyam / Boorelu

Q. Can I make Suzhiyan with other millets instead of foxtail millet?

A. Yes! You can use little millet (samai) or barnyard millet (kuthiraivali). Foxtail millet gives the closest traditional texture, while samai gives a softer shell.

Q. Why is my Suzhiyan/seeyam soaking oil while frying?

A. The batter might be too thin or the oil too cold. Keep the oil at medium heat and ensure the batter is thick enough to coat evenly.

Q. Can I air-fry millet Suzhiyan/ Boorelu?

A. Yes, brush each piece with ghee and air-fry at 180°C for 10–12 minutes, flipping once halfway. It won’t puff as much as deep-fried ones but stays crisp and light.

Q. How to store leftover Suzhiyam/seeyam?

A. Store in an airtight container once cooled. It stays soft for a day at room temperature or up to 3 days in the fridge. Reheat in a pan or air-fryer before serving.

Q. What makes this recipe healthy?

A. It replaces maida with foxtail millet flour, uses jaggery instead of refined sugar, and includes protein-rich chana dal, making it a wholesome festive treat.

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