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Friday, March 15, 2013

Masala Cheeyam

Masala Cheeyam is again a very famous Chettinad Evening Snack.  Takes it place along with the Medu wadas and Vellai Paniyaram.  It is made using a mix of rice and urad dal batter. It is crispy from outside and soft inside.  My mother and grandmother say that it should be like a koodu inside, i.e. like a crisp covering for a soft ball.  It is a very forgiving snack, does not absorb much of oil and does not create much of problem if you add in a bit more water.  It is very simple and easy to make.  Try it out in your kitchen to taste this delicious soft crispy balls.  Also please go through the note section so that you can get the perfect cheeyams.


Raw Rice - 1 cup
Urad Dal - 1/2 cup
Salt - to taste

For Tempering
Onion - 1 big (finely chopped)
Green Chilies - 5 to 7 (finely chopped)
Coconut grated - 1/4 cup
Oil - for tempering + frying
Mustard Seeds - 1 t.sp


1)  Wash and Soak the rice and dal for about 2 to3 hours.  Grind it to a smooth and fine batter, using little water.

2)  In a kadai heat some oil for tempering.  Add the mustard seeds and let it splutter.  Add the onion, green chillies and cook till the onion becomes translucent.

3)  Add the coconut and required salt, saute for another 2 minutes.

4)  Add the mixture to the batter and mix well.

5)  Heat oil in a kadai for deep frying.  When the oil is hot enough drop the batter in the oil using your palm and fingers.

6)  Fry the small ball in batches.  Fry till they are golden brown.  Drain and remove them to an absorbent paper.

7) Serve hot with red chilli tomato chutney.

Sending it to the T&T : Classic Chettinad Event.

Note  :   Add little water grinding.  In the end when you are ready to fry them in the oil, you can add more if required.  It should fall of from your finger tips loosely.  Just a little bit of push should be enough for it to fall like balls in the oil.  

If there are long thin strips forming on the cheeyams that means your batter is too watery.  For such situations, always keep some batter without adding water, handy.  So that you can add it to the watery batter and adjust the consistency. 

If the cheeyams are turning out hard inside after frying that means you can add still some more water.  Adjust the consistency of the batter by adding water little by little.

Freezing Tips :
After grinding the dough.  Transfer it into a freezer safe box / air tight box and put it in the freezer.  Do not add salt or other ingredients.

When you want to use it, remove it from the freezer, bring back to room temperature and use it.

1 comment:

Minu said...

Perfect Texture!!!