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    You are here: Home / Recent Posts / Masala Seeyam Recipe

    Masala Seeyam Recipe

    October 29, 2013 by Sharmilee J 17 Comments

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    Masala Seeyam is a tasty, savoury snack made by frying the rice & urad dal dollops of batter. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney.

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    Masala Seeyam Recipe is one of the Chettinad special dishes they 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 amma makes. Seeyam is always made for diwali in our native both sweet and the savory versions.It is traditionally called as Masala Cheeyam.

    Amma says the leftover batter from sweet seeyam is usually used to make masala seeyam.

    You can even make the batter ready the previous day and make the seeyams on Diwali….though resting the batter may cause the seeyams to drink little more oil…lets not worry about the calories for the special day and make a strong decision to work out after Diwali…yes thats how I have pledged for myself 🙂

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    My cousin pushed me to post this recipe….so gave a quick try and as soon as I finished the clicks it got over in mins.

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    If you have any more questions about this Masala Seeyam Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Masala Seeyam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Masala Seeyam

    Masala Seeyam is a tasty, savoury snack made by frying the rice & urad dal dollops of batter. Masala Seeyam is one of the Chettinad special dishes made for breakfast or as a teatime snack and is relished with chutney.
    Prep Time2 hrs 30 mins
    Cook Time30 mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup raw rice / pacharisi
    • 1/2 cup urad dal
    • 1/4 cup small onion sliced
    • 2 tbsp coconut grated
    • salt to taste
    • oil to deep fry

    To temper:

    • 2 tsp oil
    • 1/2 tsp mustard seeds
    • few nos curry leaves finely chopped
    • 1 no green chillies finely chopped

    Instructions

    • Measure raw rice and urad dal equally(I took 1/2 and 1/2) and soak it for at least 2 hrs. Add water little by little and grind to a fluffy batter (like idli batter). Set aside.
    • In a kadai - heat oil add the items listed under 'to temper' then add onions along with required salt. Saute till transparent, then add coconut give a quick stir and switch off.
    • Transfer the above sauted ingredients to the batter along with required salt and mix well.
    • Heat oil - check by dropping a pinch of ball if it rises immediately then oil is ready.
    • When the oil gets heated up make small round balls with your hand, wipe excess at the sides and carefully drop it into the preheated oil. Fry till colour changes.
    • Turn over to other side and fry till golden brown. Drain in tissue and enjoy your seeyam.
    • Repeat to finish the batter. Masala Seeyam Ready!

    Video

    Notes

    • Don't bother about the exact round shapes while dropping into oil.
    • Make sure you grind the batter fine and fluffy. Using grinder gives best results, but as its small amount I used mixie only.
    • If by mistake you have grinded the batter very runny then add 1 tbsp rice flour and mix well but don't add more.
    • I recommend adding small onion as it gives a great flavour.
    Nutrition Facts
    Masala Seeyam
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Masala Seeyam Recipe

    Measure raw rice and urad dal equally(I took 1/2 and 1/2) and soak it for at least 2 hrs.Add water little by little and grind to a fluffy batter(like idli batter).Set aside.Pin

    In a kadai – heat oil add the items listed under ‘to temper’ then add onions along with required salt. Saute till transparent, then add coconut give a quick stir and switch off.Pin

    Transfer the above sauted ingredients to the batter along with required salt and mix well.Pin

    Heat oil – check by dropping a pinch of ball if it rises immediately then oil is ready.When the oil gets heated up make small round balls with your hand, wipe excess at the sides and carefully drop it into the preheated oil.Turn over to other side and fry till golden brown.Drain in tissue and enjoy your seeyam.Pin

    Repeat to finish the batter.
    Pin

    Crispy hot masala seeyam ready to be served.Serve hot!Pin

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    Filed Under: Diwali, Diwali Savoury Snacks, Diwali Special, RandomPosts, Recent Posts, Vadai / Bajji / Bonda

    Reader Interactions

    Comments

    1. nithi

      October 29, 2013 at 11:49 am

      looks so yummy…

      Reply
    2. sindhu ja

      October 29, 2013 at 11:52 am

      Thanks for posting this recipe..Lookin yummy… will try dis…

      Reply
    3. AparnaRajeshkumar

      October 29, 2013 at 12:52 pm

      awesome sharmi ! look stunning

      Reply
    4. Yes Cook

      October 29, 2013 at 1:04 pm

      Love the clicks. Nice recipe.
      Thanks for sharing.

      Reply
    5. jeyashri suresh

      October 29, 2013 at 1:22 pm

      Wonderful seeyams, me too posting a similar recipe , but it is with arisi kurunai

      Reply
    6. Nivedhanams Sowmya

      October 29, 2013 at 5:13 pm

      delicious and drool worthy clicks!! so festive and beautiful!!

      Reply
    7. Gayathri Ramanan

      October 29, 2013 at 5:29 pm

      fabulous….looks tempting..lovely clicks

      Reply
    8. Hasna Hamza Layin

      October 29, 2013 at 9:25 pm

      Yumm .. I wanna try this.. No need of fermenting the dough,right?

      Reply
      • SHARMILEE J

        October 30, 2013 at 1:56 am

        No fermenting is needed for this….

        Reply
    9. Wer SAHM

      October 30, 2013 at 2:05 am

      so delicious Seeyam….

      Reply
    10. Tinku Ji

      October 30, 2013 at 4:51 am

      Looks so yumm

      Reply
    11. Uma Shankar

      October 30, 2013 at 5:47 am

      never heard of this it looks super

      Reply
    12. dentist

      November 02, 2013 at 9:45 pm

      We tried today and came out well….thanks for sharing

      Reply
    13. banafeshah ali

      January 06, 2014 at 10:19 am

      perfect

      Reply
    14. Sangeetha Ganeshbabu

      May 31, 2014 at 9:45 am

      Going to try this out will update soon

      Reply
    15. Sangeetha Ganeshbabu

      May 31, 2014 at 9:46 am

      Going to try this will update soon

      Reply
    16. Sangeetha Ganeshbabu

      May 31, 2014 at 7:51 pm

      Tried it came out good. Thx eating for more treats

      Reply

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