Chettinadu Masala Seeyam / Masala Cheeyam | How to make Chettinadu Masala Seeyam / Masala Cheeyam

By Sandhya Ramakrishnan  |  19th May 2016  |  
4.3 from 4 reviews Rate It!
  • Chettinadu Masala Seeyam / Masala Cheeyam, How to make Chettinadu Masala Seeyam / Masala Cheeyam
Chettinadu Masala Seeyam / Masala Cheeyamby Sandhya Ramakrishnan
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Chettinadu Masala Seeyam / Masala Cheeyam Recipe

I love Chettinad cuisine and I have had the opportunity to make a few in past. My favorite one by far is the Chettinad Vellai Paniyaram. It was such a delicate dish that just melted in our mouth.

Chettinadu Masala Seeyam / Masala Cheeyam

Ingredients to make Chettinadu Masala Seeyam / Masala Cheeyam

  • Raw rice – ¾ cup (I used sona masoori)
  • Idli rice – 1 tbsp
  • Ullutham paruppu / urad dal – ¾ cup
  • onion – 1 large (finely chopped)
  • Green chili – 4 (finely chopped)
  • curry leaves – few
  • oil – 1 tbsp plus more to deep fry
  • mustard seeds - 1 tsp
  • Asafetida – ¼ tsp
  • salt – to taste
  • coconut – ¼ cup (grated or chopped finely)

How to make Chettinadu Masala Seeyam / Masala Cheeyam

  1. Wash and soak the raw rice, idli rice and urad dal together for about 4 hours.
  2. Grind them to a very smooth and thick batter. I used my wet grinder to grind the batter as it yields fluffy batter which results in fluffy seeyam.
  3. You could grind it in blender / mixie as well, but make sure you grind it into a thick batter adding just enough water as needed. Add salt needed and mix up the batter well.
  4. In the meantime, heat 1 tbsp of oil in a pan. When the oil heats up, add the mustard seeds and let it crackle. Now add the asafoetida, onions, green chili, curry leaves and salt needed for the onion. Fry them until the onions soften a bit.
  5. Now add the grated / chopped coconut and give it a quick stir. Turn off the flame and let the mixture cool down a bit.
  6. Add this mixture to the ground batter and mix it well.
  7. Heat oil in a pan and gently drop rounded handful of batter into hot oil for deep frying. You could add a few at a time (depending on how big your pan is). Use wet hands to scoop the batter and drop it in oil. It makes it easier to form.
  8. Fry them until they are golden brown on all sides and then remove it on a paper towel lined dish.
  9. Serve hot with Chettinad special Kara chutney!

Reviews for Chettinadu Masala Seeyam / Masala Cheeyam (4)

Jesvine Deva2 years ago

what is the measurement for urad dal?

Kalpana Shenoy2 years ago

Easy to cook. Yummy to eat!

Sakshi Khanna2 years ago

I agree, lovely photo. Recipe looks nice too

Sukhmani Bedi2 years ago


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