Masala Seeyam





  1. Wash the rice and Urad dal and soak well separately for 3 to 4 hours
  2. Grind the rice and the urad dal into a fine consistency. The batter should be a slightly more watery than the vada batter. Add required amount of salt
  3. Heat up 2 teaspoons of oil in a kadai. When the oil is hot, add the mustard seeds. Once the mustard seeds crackle, add onions, 2 green chillis(not included in the table), curry leaves. Add the shredded coconut and saute it. Switch off the flame
  4. Pour this mixture into the ground batter, and mix it welldsc06627
  5. Heat up the oil in a pan. Make small balls out of the batter and place it in the hot oil(the oil should not be fuming hot). dsc06640
  6. Flip the seeyam in order to cook the other sidedsc06643
  7. Once the bubbles around the seeyam settle down, take it out and place it in a paper towel in order to absorb excess oil                                                                                                                                                       The Chettinad Special Masala Seeyam is ready to be enjoyed

Share and Enjoy