Description

Seeyam is a popular South Indian snack that comes in two delicious variations: sweet and savory (masala). These deep-fried balls are a delightful treat, perfect for tea time or as a festive snack.

Ingredients

For the Seeyam Batter (Common)

• 1 cup Raw rice
• 1/4 cup Urad dal (Black gram)
• 1/4 teaspoon Salt (or to taste)
• Water (as needed for grinding)

For Sweet Seeyam Filling (Poornam)

• 1/2 cup Yellow moong dal (Split yellow lentils)
• 3/4 cup Jaggery (grated, adjust to taste)
• 1/4 cup Freshly grated coconut
• 1/4 teaspoon Cardamom powder
• 1/4 cup Water (for jaggery syrup)

For Masala Seeyam Filling

• 1/2 cup Yellow moong dal (Split yellow lentils)
• 1 small Onion (finely chopped)
• 1-2 Green chilies (finely chopped, adjust to taste)
• 1/2 inch Ginger (finely chopped)
• 1 sprig Curry leaves (finely chopped)
• 1/4 teaspoon Asafoetida (Hing)
• Salt (to taste)
• 1 teaspoon Oil (for tempering)

For Deep Frying

• Oil (sufficient for deep frying)

Instructions

1. Rinse the raw rice and urad dal together. Soak them in enough water for at least 4-5 hours.
2. Drain the soaked rice and dal. Grind them into a smooth batter with a little water and salt. The batter should be slightly thicker than dosa batter. Set aside.
3. For the Sweet Seeyam Filling (Poornam): Wash and pressure cook the yellow moong dal with enough water until soft (about 2-3 whistles). Drain any excess water.
4. In a pan, heat the jaggery with 1/4 cup water. Let it dissolve completely and strain to remove impurities.
5. Add the cooked moong dal to the jaggery syrup. Mash well and cook on low heat until the mixture thickens and leaves the sides of the pan. Add grated coconut and cardamom powder. Mix well and let it cool slightly.
6. Once the sweet filling is cool enough to handle, shape it into small, uniform balls.
7. For the Masala Seeyam Filling: Wash and pressure cook the yellow moong dal with enough water until soft (about 2-3 whistles). Drain any excess water and mash slightly.
8. In a small pan, heat 1 teaspoon oil. Add finely chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are translucent.
9. Add the sautéed ingredients to the mashed moong dal. Add asafoetida and salt to taste. Mix well and let it cool slightly.
10. Once the masala filling is cool enough to handle, shape it into small, uniform balls.
11. Heat oil in a deep pan or Kadai for deep frying.
12. Dip each filling ball (either sweet or masala) into the prepared batter, ensuring it is completely coated.
13. Carefully drop the coated balls into the hot oil. Do not overcrowd the pan.
14. Fry on medium heat, turning occasionally, until the seeyam are golden brown and crispy on all sides.
15. Remove the fried seeyam using a slotted spoon and drain excess oil on paper towels.
16. Repeat the process with the remaining filling balls and batter.
17. Serve the Seeyam hot.