Today,
I am going to share a very interesting and tasty Chettinad Masala Seeyam which I
came across in a TV show several years back. It is one easy, tasty, fluffy
evening snack, that can be done in no time and all your friends and relatives
will love it instantly. Do try out this Chettinad Masala Seeyam recipe and post
your comments here. Meanwhile do check out other interesting Starters/EveningSnacks/Appetizers here.
Ingredients
Other Vadai varieties made of Urad dal that might be of your interest...
Suggestions:
Add very little water or just sprinkle water when grinding, if you add lot of water, the seeyam will drink lot of water when frying.
For soft and fluffy Seeyam, grind it in the grinder rather than mixer. If you are grinding in mixer make sure the batter is really very soft.
Here’s
how to make Chettinad Masala Seeyam with step by step photos…
Raw Rice/Paccha Arisi
|
1 cup
|
Urad Dal/Ullutham Paruppu
|
1 cup
|
Salt
|
As needed
|
Oil
|
For deep frying
|
For
Cheeyam/Paniyaram
Onion
|
1 large finely chopped
|
Green Chillies
|
4 finely chopped
|
Coconut
|
½ cup grated
|
Mustard Seeds/Kadugu
|
1 tsp
|
Curry Leaves/Karuvepilai
|
10-12
|
Asafoetida/Perungayam
|
One big pinch
|
Oil [Gingelly oil/Nalla ennai]
|
1 tbsp
|
Preparation
Time: 10-12 minutes Recipe Category: Evening Snacks/Starters
Soaking
Time: 4 hours Recipe Cuisine: Tamil Nadu, India
Cooking
Time: 40 minutes
Author:
Priya Anandakumar
Other Bonda varieties that you might like...
Other Vadai varieties that might be of your interest...
Ragi/Kelvaraghu Vadai [Video Recipe]
Chettinad Masala SeeyamCabbage Vadai/Cabbage Vadai with Channa Dal/Cabbage Paruppu Vadai
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Method
Wash
and soak the raw rice and urad dal together for about 4 hours.
Grind the rice and urad dal along with salt to a very smooth and thick batter. Just sprinkle little water make the batter. Transfer the batter to a bowl
and keep it aside. You can use either in a mixer or in a grinder, but if you
grind it in grinder, the batter will be fluffy and the seeyam will also be
fluffy.
Meanwhile,
heat 1 tbsp of oil in a pan, splutter mustard seeds, add curry leaves and wait
until they turn crispy.
Now add
finely chopped onions, green chillies and fry until the onions turn translucent
and switch off the stove. Let it cool down a little.
Add the
onion mixture to the ground batter .
Then
add ½ cup of grated coconut and mix the batter really well.
Heat
oil in a kadai/pan, when the oil is hot gently drop rounded handful of batter
into the oil for frying. Add 4-5 depending on the size of kadai. Use wet hands
to scoop the batter into the oil.
Cook
the seeyams to golden brown color, evenly on all sides and transfer it to dish
lined with paper towel.
Yes,
delicious and super tempting Chettinad Masala Cheeyam is ready to be enjoyed. Serve
hot with Chettinad Kara Chutney.
Other Ulundhu Recipes that might be of your interest...
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Other Vadai varieties made of Urad dal that might be of your interest...
Add very little water or just sprinkle water when grinding, if you add lot of water, the seeyam will drink lot of water when frying.
For soft and fluffy Seeyam, grind it in the grinder rather than mixer. If you are grinding in mixer make sure the batter is really very soft.
Thank
you all for visiting my space, please come back again for more scrumptious,
delightful and tempting starters/evening snacks varieties from my kitchen.
If you find this post really interesting, it
will really be nice if you can share it with your face book fans or twitter
friends or pin it today. I will be very happy if you can join as google
follower all it takes is just one click. All of this means a lot to me and
great encouragement as well.
Have a great day and enjoy.
Until then I am signing off…
No comments:
Post a Comment
Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar