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Published: | Last Updated On: by Sharmilee J
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Masala Seeyam is a tasty, savoury snack made by frying the rice & urad dal dollops of batter. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney.
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Masala Seeyam Recipe is one of the Chettinad special dishes they make for either breakfast or as a teatime snack.I have already posted the sweet seeyam recipe so wanted to post this savory version of seeyam amma makes. Seeyam is always made for diwali in our native both sweet and the savory versions.It is traditionally called as Masala Cheeyam.
Amma says the leftover batter from sweet seeyam is usually used to make masala seeyam.
You can even make the batter ready the previous day and make the seeyams on Diwali….though resting the batter may cause the seeyams to drink little more oil…lets not worry about the calories for the special day and make a strong decision to work out after Diwali…yes thats how I have pledged for myself 🙂
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My cousin pushed me to post this recipe….so gave a quick try and as soon as I finished the clicks it got over in mins.
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Table of Contents
1📖 Recipe Card
2Masala Seeyam
📖 Recipe Card
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Masala Seeyam
Masala Seeyam is a tasty, savoury snack made by frying the rice & urad dal dollops of batter. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney.
Prep Time2 hours hrs 30 minutes mins
Cook Time30 minutes mins
Servings3 people
AuthorSharmilee J
Ingredients
- 1/2 cup raw rice / pacharisi
- 1/2 cup urad dal
- 1/4 cup small onion sliced
- 2 tablespoon coconut grated
- salt to taste
- oil to deep fry
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- few nos curry leaves finely chopped
- 1 no green chillies finely chopped
Instructions
Measure raw rice and urad dal equally(I took 1/2 and 1/2) and soak it for at least 2 hrs. Add water little by little and grind to a fluffy batter (like idli batter). Set aside.
In a kadai - heat oil add the items listed under 'to temper' then add onions along with required salt. Saute till transparent, then add coconut give a quick stir and switch off.
Transfer the above sauted ingredients to the batter along with required salt and mix well.
Heat oil - check by dropping a pinch of ball if it rises immediately then oil is ready.
When the oil gets heated up make small round balls with your hand, wipe excess at the sides and carefully drop it into the preheated oil. Fry till colour changes.
Turn over to other side and fry till golden brown. Drain in tissue and enjoy your seeyam.
Repeat to finish the batter. Masala Seeyam Ready!
Video
Notes
- Don't bother about the exact round shapes while dropping into oil.
- Make sure you grind the batter fine and fluffy. Using grinder gives best results, but as its small amount I used mixie only.
- If by mistake you have grinded the batter very runny then add 1 tablespoon rice flour and mix well but don't add more.
- I recommend adding small onion as it gives a great flavour.
Nutrition Facts
Masala Seeyam
Amount Per Serving (75 g)
Calories 290Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 32mg1%
Potassium 80mg2%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 1g1%
Protein 11g22%
Vitamin A 53IU1%
Vitamin C 30mg36%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Masala Seeyam Recipe
Measure raw rice and urad dal equally(I took 1/2 and 1/2) and soak it for at least 2 hrs.Add water little by little and grind to a fluffy batter(like idli batter).Set aside.
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In a kadai – heat oil add the items listed under ‘to temper’ then add onions along with required salt. Saute till transparent, then add coconut give a quick stir and switch off.
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Transfer the above sauted ingredients to the batter along with required salt and mix well.
Pin
Heat oil – check by dropping a pinch of ball if it rises immediately then oil is ready.When the oil gets heated up make small round balls with your hand, wipe excess at the sides and carefully drop it into the preheated oil.Turn over to other side and fry till golden brown.Drain in tissue and enjoy your seeyam.
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Repeat to finish the batter.
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Crispy hot masala seeyam ready to be served.Serve hot!
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Reader Interactions
Comments
nithi
looks so yummy…
Reply
sindhu ja
Thanks for posting this recipe..Lookin yummy… will try dis…
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AparnaRajeshkumar
awesome sharmi ! look stunning
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Yes Cook
Love the clicks. Nice recipe.
Thanks for sharing.Reply
jeyashri suresh
Wonderful seeyams, me too posting a similar recipe , but it is with arisi kurunai
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Nivedhanams Sowmya
delicious and drool worthy clicks!! so festive and beautiful!!
Reply
Gayathri Ramanan
fabulous….looks tempting..lovely clicks
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Hasna Hamza Layin
Yumm .. I wanna try this.. No need of fermenting the dough,right?
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SHARMILEE J
No fermenting is needed for this….
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Wer SAHM
so delicious Seeyam….
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Tinku Ji
Looks so yumm
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Uma Shankar
never heard of this it looks super
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dentist
We tried today and came out well….thanks for sharing
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banafeshah ali
perfect
Reply
Sangeetha Ganeshbabu
Going to try this out will update soon
Reply
Sangeetha Ganeshbabu
Going to try this will update soon
Reply
Sangeetha Ganeshbabu
Tried it came out good. Thx eating for more treats
Reply
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