Masala Seeyam Recipe | Masala Paniyaram Recipe

Masala seeyam or Masala Paniyaram is a chettinad delicacy which is a replacement to the vada in many chettinad feast. You can call this as a easier version of vada as you dont have to worry about shape or consistency. The dough we have to prepare for this recipe is a mixture of rice and urid dal. This savory has a crispy outer layer and porous spongy inner which tastes awesome when paired with sambar or chutney. If you think making vada is difficult and you need something similar and easy please try this and enjoy.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Kara boondhi recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation,Thenkuzhal Murukku

Masala Seeyam Recipe | Masala Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes    |  Cook time: 30 minutes     |  Serves: 7-8 ONION - ½ CUP GRATED COCONUT – 1 CUP OIL – 1/2  LITER TO GRIND RAW RICE - 1 CUP URAD DAL – 1 CUP RED CHILLI – 4 NOS SALT - TO TASTE TEMPERING OIL – 1 TSP CURRY LEAVES – FEW MUSTARD – 1/2 TSP ASAFOETIDA  – A PINCH

METHOD OF PREPARATION:

1. Finely chop onions and grate the coconut

2. Wash raw rice, urid dal and red chilli and soak it for 1 hours. After 1 drain the water and grind it in a mixie or grinder before transferring the batter to bowl add salt to it and grind it for few seconds. The consistency should be like vada batter. 

2. Heat oil in the pan, in hot oil add tempering and then add onion to it and saute until it turns translucent.

3. Add coconut and saute it till you get a golden glaze

4. Add the tempering to the batter and mix it well. Heat the oil in a pan, test with a drop of batter if the drop rises up it means that the oil is ready for frying. Now take lemon size or gooseberry size of batter in your hand and drop it in oil

5.Seeyam will be beneath the oil once it is started cooking it will rise and start floating. Fry both sides to golden yellow color .

6. Serve it hot with Coconut Chutney or Milagai chutney

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam
Note

• Batter should be fine paste.
• If batter is coarse and if you drop lemon size ball in oil then it will break and spread over the oil.
• If batter became watery then add rice flour to bring it to vada batter consistency