masala seeyam recipe / masala cheeyam is a special dish from Chettinadu region. masala seeyam can be served for breakfast or as a snack.
My husband likes chettinad foods and I always try some chettinad foods whenever possible. Recently, I saw this masala seeyam recipe in one youtube channels, and I immediately noted down the recipe. There is also another version of seeyam which is a sweet version.
It is better to use the masala seeyam batter as soon as it is made. In this case, the seeyams will not absorb too much of oil. But if you are making the batter and using it the next day, then it will absorb more oil.
the key to making soft masala seeyam depends upon the quality of urad dal used and in the grinding. If the quality of urad dal is not good, (slight yellowish), then add a tablespoon urad dal extra. While grinding batter for masala seeyam, take care that the batter should not be too thick like vada batter or very thin. While grinding, add water little by little as we do for idli batter. This will give you perfect masala cheeyam.
Serve masala seeyam with onion chutney.
Let us see the recipe of masala seeyam with step by step pics.
other similar recipes:
how to make masala seeyam recipe with step by step pics
1. Soak raw rice and urad dal for 2 – 3 hours.
2. Drain the water completely. Add the soaked rice and urad dal to a wet grinder, add 1/2 a cup of water and grind it to a smooth paste by adding water little by little whenever necessary. (I used 1 and 1/2 cups of water. Don’t use too much of water. The batter should be thick and fluffy like idli batter. The batter for seeyam should not be too thick nor too thin. It will take around 30 – 35 minutes for grinding.) You can also grind masala seeyam batter in mixer jar, but the seeyam will be little thick. Transfer the batter to a bowl. Keep aside.
3. Meanwhile, heat 2 teaspoons of oil in a pan. Splutter mustard seeds. Then add chopped onion, curry leaves, chopped green chilies and saute well till onion turns brownish in color. Once done, add grated coconut and saute for a minute. Turn off the flame.
4. Add these sauteed ingredients to the batter. Add salt and mix well.
5. Heat oil in a pan. Drop a pinch of batter into the hot oil and check whether the oil is hot enough. As soon as you put the batter, the oil will start bubbling and the seeyam will rise to the top. This is the right consistency.
6. Make small round dough with your hand and carefully drop it into the hot oil. Don’t worry about the shape, it will become round once dropped into the oil. Reduce the flame to medium. Turn it to the other side and fry on both sides till golden brown.
7. Remove it using a slotted spoon and transfer it to an absorbent paper to remove excess oil.
8. Masala seeyam is ready.
masala seeyam recipe below
- raw rice - ½ cup
- urad dal - ½ cup
- onion - 1 finely chopped
- coconut - 2 tablespoon grated
- salt - to taste
- oil - for deep frying
- for tempering
- oil - 2 teaspoons
- mustard seeds - ½ teaspoon
- curry leaves - few
- green chilies - 2 finely chopped
- Soak raw rice and urad dal for 2 hours.
- Add water little by little and grind to a fluffy batter, just like idli batter. Keep aside.
- In a kadai, heat oil, splutter mustard seeds.
- Add curry leaves, green chilies, and saute for a few seconds.
- Add chopped onion and saute till it becomes light brownish in color.
- Add grated coconut, saute for a few seconds and then turn off the flame. Let it cool.
- Add these sauteed ingredients to the batter, mix well. Add salt.
- Heat oil in a pan.
- When the oil is hot enough, make round doughs with your hand and carefully drop it into the hot oil.
- Turn it to the other side and fry till golden brown.
- Remove it using a slotted spoon and transfer it to an absorbent paper to remove excess oil.
Sago or javvarisi can be added