Monday, 2 December 2019

Chettinad Masala Cheeyam/Masala Seeyam Recipe – How to make Chettinad Masala Seeyam Recipe

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.

Here’s how to make Chettinad Masala Seeyam with step by step photos…

Ingredients

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
Soaking Time: 4 hours
Cooking Time: 40 minutes
Author: Priya Anandakumar

Other tempting Bonda varieties that might interest you…


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.


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.

Thank you all for visiting my space, please come back again for more scrumptious, delightful and tempting starters/evening snacks varieties from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…




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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