Chettinad Masala Seeyam
Savory deep-fried fritters made with a fermented rice-lentil batter.
About this dish
A jewel of Chettiar hospitality, Masala Seeyam is a savory variation of the sweet 'Vellai Seeyam'. These fritters are made from a fermented batter of rice and urad dal, spiked with a sautéed mixture of onions and spices before being deep-fried. They are crisp on the outside and airy inside, traditionally served as a breakfast item or a tea-time snack during weddings.
Ingredients
The Batter
- 1 cup Raw rice (Pacharisi)
- 1/4 cup Whole white urad dal
- 1/2 tsp Salt
- Water for soaking and grinding
Masala Tempering
- 1 large Onion, very finely minced
- 2 Green chilies, finely chopped
- 1 tsp Fennel seeds, crushed
- 1 tbsp Finely chopped ginger
- 2 tbsp Freshly grated coconut
- 1 sprig Curry leaves, shredded
- 1 tsp Oil for sautéing
For Frying
- Refined peanut oil or vegetable oil for deep frying
Method
- 1
Soak and Grind
Wash and soak the rice and urad dal together for at least 4 hours. Grind in a mixer-grinder to a very smooth, thick paste using minimal water—the consistency should be slightly thicker than idli batter.
- 2
Fermentation (Optional)
For the best texture, let the batter rest in a warm place for 2-3 hours. While not a full overnight fermentation, this brief rest allows the urad dal to aerate, resulting in fluffier seeyams.
- 3
Sauté the Masala
Heat 1 tsp oil in a pan. Add fennel seeds, ginger, green chilies, and onions. Sauté until the onions are soft and translucent but not browned; then stir in the grated coconut and curry leaves for 30 seconds.
- 4
Mix the Batter
Allow the sautéed mixture to cool completely, then fold it into the rice-lentil batter. Add salt and mix well. The batter should now be thick enough to hold its shape when dropped from a spoon.
- 5
Heat the Oil
Heat oil in a deep kadai over medium heat. Test the temperature by dropping a tiny bit of batter; if it rises to the surface immediately with bubbles, the oil is ready.
- 6
Fry the Seeyams
Using your fingers or a small spoon, drop small rounds of batter into the hot oil. Do not overcrowd the pan. Fry on medium heat, turning occasionally, for 4-5 minutes until they turn a uniform golden brown and crisp.
- 7
Drain and Serve
Remove the seeyams using a slotted spoon and drain on paper towels to remove excess oil. They should sound hollow when tapped, indicating a well-cooked, airy center.
Notes & variations
- The batter must be thick; if it's too runny, the seeyams will absorb too much oil.
- Add a pinch of baking soda if you want extra fluffiness, though not traditional.
- Make sure the sautéed onions are cooled before adding to the batter to prevent premature cooking.
- Leftover batter can be stored for 24 hours but is best used fresh.
Serve with
Spicy Tomato-Garlic Chutney or a thin Coconut Chutney.
Cook's note
Crushing the fennel seeds slightly before sautéing releases their oils, which is the defining aroma of a true Chettinad snack.