Chettinad Style Crispy Masala Seeyam Recipe

Ingredients

• 1/2 cup uncooked rice 1/2 cup pacharisi
• a half-cup urad dal
• 1/4 cup sliced tiny onion
• 2 tbsp shredded coconut salt to taste oil for deep frying

To temper:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• a few finely chopped curry leaves
• 1 finely chopped green chili

Instructions

1. Soak uncooked rice and urad dal in equal parts (I used 1/2 and 1/2) for at least 2 hours. Add water a bit at a time until you have a frothy batter (like idli batter). Place aside.
2. In a Kadai, heat the oil and add the things specified under “to temper,” then add the onions and salt to taste. Saute till translucent, then add coconut, give it a brief swirl, and turn off the heat.
3. Add the sautéed ingredients to the batter, along with the salt to taste, and combine thoroughly.
4. Heat the oil by dropping a pinch of a ball into it; if it rises instantly, the oil is ready.
5. When the oil is hot enough, form little round balls with your palm, wipe excess off the sides, and carefully drop them into the hot oil. Fry until golden brown on the other side. Enjoy your seeyam while it drains in a tissue.
6. Repeat until the batter is finished.

Notes

• Don’t worry about the exact round forms while dropping into the oil.
• Make sure the batter is nice and fluffy. The greatest results are obtained by using a grinder, however, due to the tiny amount, I merely used a mixie.
• If you accidentally made the batter too runny, add 1 tbsp rice flour and stir thoroughly, but don’t add any more.
• I recommend adding a tiny onion because it adds a lot of flavors.