Masala seeyam

Masala Seeyam: 

Chettinad delicacy Masala seeyam is served in Chettiar marriages and functions, tasty and crispy outer layer, soft inner part by the formation of nests inside, shows that seeyam is in perfect form. This wonderful appetizer can be prepared for either breakfast or as a teatime snack to serve. Masala seeyam is very easy to make in large quantities, and delicious to match with mint chutney, coriander or red chutneys. The batter can be prepared on the previous day to reduce your effort on the same day. In case you are preparing for your guest fry golden yellow beforehand and fry again to a golden brown, serve hot and fresh.


Raw Rice(Pacharisi) – 1/2 cup

Urad Dal – 1/2 cup

Salt – 1 tsp

Oil – to deep fry

Sago(Javarisi)-1 tsp

To temper:

Oil – 2 tsp

Mustard seeds – 3/4 tsp

Cumin seeds-1 tsp

Curry Leaves – a few chopped finely

Ginger grated-1 tsp, optional

Big Onion – 1 finely chopped / Small Onion – 100 gms finely chopped

Coconut – 2 tbsp

Method to prepare:

Measure raw rice and urad dal equally and soak it for at least 2 hrs. Add water little by little and grind to a fluffy smooth batter. Grind in grinder for better result additionally, you will get in more quantity.

Batter consistency should not be more watery or too tight, as vada batter, it should be between both as shown in the picture. (Like butter)
In a Kadai – heat oil, add Cumin and mustard seeds to splutter then add onions fry till slightly browned, then add curry leaves and coconut give a quick stir and switch off.

Transfer the above-sauteed ingredients to the batter along with the required salt and mix well.


Heat oil ,when the oil gets heated up make the doughs into small round balls with your hand and carefully drop it into the preheated oil.


Fry in medium flame otherwise outside will be crispy and the inside will not be cooked properly.

Turn over to the other side and fry till golden brown. Drain in tissue now it is ready to serve.







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