Chettinadu recipes have made an impression on many who have tried it, I am from chettinad and this is a traditional recipe followed in our house. Masala seeyam is a tea time snack which in chettinad is called “eda palagaram”, ‘palagaram’ meaning snack and ‘eda’ meaning evening.




There are two types of seeyam made in chettinadu one is the salty version and other is the sweet, I will post the sweet version soon. This recipe is best enjoyed with tomato chutney on the side and beware of the quantity you make as when people start eating this dish, they just can’t get enough. Try this authentic recipe and post your comments below.




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Chetinadu Masala Seeyam
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: snacks
Cuisine: South Indian
Author: TryCurry
Ingredients
  • 1/8 cup raw rice
  • 1/8 cup boiled rice
  • 1/4 cup urad dal
  • 1 tsp sabudana
  • Salt to taste
  • mustard
  • onion (chopped)
  • 1 green chili (chopped)
  • 1 tbsp curry leaves (chopped)
  • 1 tbsp coriander (chopped)
  • 1/2 cup coconut (grated)
  • Oil for frying
Instructions
  1. Soak the raw rice,boiled rice, urad dal & sabudana in water for 3 hours.
  2. Drain the water and grind to a fine paste, add water if necessary to make a paste.
  3. To a pan in medium heat add 3 tsp oil and saute the mustard till it pops.
  4. Now add onion, green chili, coriander & salt and mix well and cook for until the onions become translucent, then add the coconut and mix well and remove the pan from heat.
  5. MIx well the cooked ingredients with the dough.
  6. In a separate pan add oil for frying and bring it to medium heat.
  7. When the oil is hot enough, drop the dough by making taking small portions like you would for bondas.
  8. Cook until the balls turns golden brown.
  9. Your Authentic chettinadu masala seeyam is ready.
  10. Serve with tomato chutney.




Step by Step Photo Instructions

  • Soak the raw rice,boiled rice, urad dal & sabudana in water for 3 hours.

 

  • Drain the water and grind to a fine paste, add water if necessary to make a paste.

 

  • To a pan in medium heat add 3 tsp oil and saute the mustard till it pops.

 

  • Now add onion, green chili, coriander & salt and mix well and cook for until the onions become translucent, then add the coconut and mix well and remove the pan from heat.

 

  • MIx well the cooked ingredients with the dough.

 

  • In a separate pan add oil for frying and bring it to medium heat.When the oil is hot enough, drop the dough by making taking small portions like you would for bondas.

 

  • Cook until the balls turns golden brown.

 

  • Your Authentic chettinadu masala seeyam is ready.Serve with tomato chutney.

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