Masala Seeyam Recipe

Masala Seeyam is a delicious fried snack from Chettinad cuisine. Masala Seeyam is crispy on the outside with soft spongy inside. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney. Learn to make Masala Seeyam with step by step pictures and video.

Masala Seeyam is one of the Chettinad special dishes we 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. Seeyam is always made for diwali in our native both sweet and the savory versions.

About Masala Seeyam

Masala Seeyam is made by deep frying dollops of raw rice and urad dal batter along with spices, herbs until crisp and golden brown. Usually the leftover batter after making seeyam is transformed to make masala seeyam. It is traditionally called as Masala Cheeyam.

Masala Seeyam is one of hubby’s favorite, I always love sweet seeyam. This is one of the dishes I love to have in my native Karaikudi. Whenever I visit I wish to always have this as I love seeyam so much. There are so many variations to the outer dough as many make it using maida or white flour but traditionally a special batter is made with raw rice, urad dal which I like the most.

I have been used to eat seeyam with the traditional batter which gives crisp outside so I love this a lot. I once tried it with maida which is instant version but it was a bit soft outside so after that I prefer always the traditional way only.

In my native Diwali is incomplete without Sweet Seeyam in the breakfast menu. To accompany the sweet in the menu and to finish off the leftover batter a simple tadka with mustard seeds, green chilies, onion, curry leaves are sauteed and added to batter. Dollops of this thick batter is deep fried to make masala seeyam.

Masala Seeyam Video

Similar Recipes

• Sweet Seeyam
• Mysore Bonda
• Masala Vada

Masala Seeyam Ingredients

• Raw Rice – Raw rice is traditionally used to make seeyam so I suggest to use the same too. It adds crisp texture to the seeyam.
• Urad Dal – Whole white urad dal is added to give fluffiness to the batter.
• Tempering – A simple tempering is made using oil, mustard seeds, curry leaves, green chilies and onion.
• Coconut – Grated coconut is added to the batter for taste and flavor.
• Oil – Any cooking oil can be used to deep fry masala seeyam. Groundnut oil or Refined oil can also be used.
• Salt – Salt is added for taste.

How to make Masala Seeyam Step by Step

1.Soak 1/2 cup urad dal and 1/2 cup raw rice together for 2 hours.

2.Rinse it well, transfer to mixer jar, add water little by little and grind.

3.Grind to a thick smooth batter. Do not add more water, the batter should be thick.

4.Transfer the batter to a mixing bowl. The batter should be thick at the same time in flowing consistency. Set aside.

5.To a pan heat 2 teaspoon oil – add 1/2 teaspoon mustard seeds let it splutter.

6.Add 1 tablespoon curry leaves finely chopped along with 1 long green chili finely chopped – give a quick saute.

7.Add 1/4 cup finely chopped onion along with salt then saute until it turns transparent.

8.Add 2 tablespoon grated coconut and give a quick saute and switch off.

9.Add salt and 2 teaspoon water to the batter to adjust the consistency.

10.Add prepared tempering to the batter.

11.Mix it well and set aside.

12.Heat oil – check by dropping a pinch of the batter if it rises immediately then oil is ready. When the oil gets heated up pinch the batter, wipe excess at the sides and carefully drop it into the preheated oil.

13.Turn over to other side and fry till golden brown.

14.Drain excess oil and remove.

15.Repeat to finish the batter.

Expert Tips

• Make sure you grind the batter fine and fluffy. The batter should be thick so add very less water while grinding you can add more water if needed at later stage.
• Using grinder gives best results, but as its small amount I used mixer only.
• Don’t bother about the exact round shapes while dropping into oil. It is ok if the shapes are irregular.
• If by mistake you have grind the batter very runny then add 1-2 tablespoon rice flour and mix well but don’t add more.
• I recommend adding small onion as it gives a great flavor.

Serving & Storage

Masala Seeyam is best when served hot with coconut chutney though it tastes great on its own along with a cup of tea. I would not suggest storing the fried masala seeyam as it may turn soft. Alternatively you can make the batter, store it and then fry whenever you want to serve it. The batter keeps well in fridge for about 2 days.

FAQS

1. My batter is very runny, how to rectify it?

You can add 2-3 tablespoon(at the maximum) rice flour to the batter, mix it well to get the desired consistency.

2.The seeyams are drinking more oil why?

If the batter is too runny then it may drink a lot of oil so prepare the batter consistency thick so that the seeyams will not drink more oil.

3.Masala seeyam and Mysore bonda are they same?

No they both are different. Masala seeyam uses both raw rice and urad dal which makes it more crispy but mysore bonda is made using only urad dal for batter.

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Masala Seeyam Recipe

Masala Seeyam is a delicious fried snack from Chettinad cuisine. Masala Seeyam is crispy on the outside with soft spongy inside. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney. Learn to make Masala Seeyam with step by step pictures and video.

Prep Time2 hours hrs 30 minutes mins

Cook Time30 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup raw rice
• 1/2 cup urad dal
• 1/4 cup small onion finely chopped
• 2 tablespoon grated coconut
• salt to taste
• oil to deep fry

To temper:

• 2 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1 tablespoon curry leaves finely chopped
• 1 big green chili finely chopped

Instructions

• Soak 1/2 cup urad dal and 1/2 cup raw rice together for 2 hours.
• Rinse it well, transfer to mixer jar, add water little by little and grind.
• Grind to a thick smooth batter. Do not add more water, the batter should be thick.
• Transfer the batter to a mixing bowl add required salt along with little water to thin the batter if needed. The batter should be thick at the same time in flowing consistency. Set aside.
• To a pan heat 2 teaspoon oil – add 1/2 teaspoon mustard seeds let it splutter.
• Add 1 tablespoon torn curry leaves along with 1 long green chili chopped finely give a quick saute.
• Add 1/4 cup finely chopped onion along with salt then saute until it turns transparent.
• Add 2 tablespoon grated coconut and give a quick saute and switch off.
• Add salt and 2 teaspoon water to the batter to adjust the consistency.
• Add prepared tempering to the batter.
• Mix it well and set aside.
• Heat oil – check by dropping a pinch of the batter if it rises immediately then oil is ready. When the oil gets heated up pinch the batter, wipe excess at the sides and carefully drop it into the preheated oil.
• Turn over to other side and fry till golden brown.
• Drain excess oil and remove.
• Repeat to finish the batter.

Video

Notes

Make sure you grind the batter fine and fluffy. The batter should be thick so add very less water while grinding you can add more water if needed at later stage.

Using grinder gives best results, but as its small amount I used mixer only.

Don’t bother about the exact round shapes while dropping into oil. It is ok if the shapes are irregular.

If by mistake you have grind the batter very runny then add 1-3 tablespoon rice flour and mix well but don’t add more.

I recommend adding small onion as it gives a great flavor.

Nutrition Facts

Masala Seeyam Recipe

Amount Per Serving (75 g)

Calories 290 Calories 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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