Chettinad Masala Cheeyam is one of the Chettinad special traditional dishes they make for either breakfast or as a teatime snack. Cheeyam is always made for Diwali in both sweet and the savoury versions. This is a very tasty and safe item, since it will not cause any problem even if the dough is little loose. Moreover it will neither become very oily nor very tough unless the dough is very watery.
Ingredients
•Raw Rice - 1/2 cup
•Urad Dal - 1/2 cup
•Onion - 1 finely chopped
•Coconut - 2 tbsp
•Salt to taste
•Oil to deep fry
Ingredients to Temper:
•Oil - 2 tsp
•Mustard seeds - 3/4 tsp
•Curry Leaves - few chopped finely
•Green Chillies - 2 finely chopped
•Ginger - 2 tsp chopped finely
Method:
1. Soak rice and dal for atleast 2 hrs.
2. Add water little by little and grind to a fluffy batter like idli batter. Set aside.
3. In a kadai, heat oil and add mustard seeds. Let it splutter.
4. Add curry leaves, green chillies, ginger and saute for a few seconds.
5. Then add onions and fry till slightly browned in colour.
6. Add grated coconut, give a quick stir and switch off.
7. Transfer the above sautéed ingredients to the batter along with required salt and mix well.
8. Heat oil in a pan.
9. When the oil is hot enough, make the batter into round balls with hand and carefully drop it into the preheated oil.
10. Turn over to other side and fry till golden brown.
11. Drain in tissue and enjoy the Seeyam with spicy tomato chutney.
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