Seeyam - Savoury
Seeyam (Seeyum) – there is the sweet one and the savoury one. Savoury wonders that are crisp through and through. One is definitely not enough. Teamed with the fiery Red Chutney – ‘Milagai Thuvayal’ it rules as it rocks. It is deceptively simple; and one of the first things I tried out.
My Grandmother’s favourite and the one snack that we look forward to on our holidays at Panayapatti. She makes this rarely as the family favourite is Vadai.
Masala (Paniyaram) Seeyam
Serves 4 - 6
Raw rice 1 cup
Urad dal ½ cup
Oil to deep fry
Oil 2 tbsp
Mustard seeds 1 tsp
Grated coconut ¼ cup
Small onions (shallots) ¼ cup, chopped finely
Curry leaves 2 tbsp, chopped
Salt to taste
Soak the rice and dal for half an hour.
Grind to a smooth paste.
Heat oil, add mustard and curry leaves. Add onions and fry for 3 minutes. Add coconut and take off heat.
Mix into batter with salt to taste. Adjust consistency of batter to get a dropping consistency.
Heat oil in a deep kadai and drop rounds of batter and deep fry till golden and crisp.
- The batter should be of just dropping consistency, but light.
- If the batter becomes watery, unsightly tails will appear.
- If batter is thick, they will be like bondas - solid and heavy.
My grandmother always keeps some batter aside before mixing.
If the batter became thin she had the reserve batter to adjust the consistency.