Chettinad Seeyam Recipe | Masala Paniyaram Recipe | Suzhiyan | Suyyam Recipe

 

Masala seeyam or Masala Paniyaram is a chettinad delicacy which is a replacement to the vada in many chettinad feast. You can call this as a easier version of vada as you dont have to worry about shape or consistency. The dough we have to prepare for this recipe is a mixture of rice and urid dal. This savory has a crispy outer layer and porous spongy inner which tastes awesome when paired with sambar or chutney. If you think making vada is difficult and you need something similar and easy please try this and enjoy.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Masala Seeyam recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Masala Seeyam Recipe | Masala Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes    |  Cook time: 30 minutes     |  Serves: 7-8 ONION - ½ CUP GRATED COCONUT – 1 CUP OIL – 1/2  LITER TO GRIND RAW RICE - 1 CUP URAD DAL – 1 CUP RED CHILLI – 4 NOS SALT - TO TASTE TEMPERING OIL – 1 TSP CURRY LEAVES – FEW MUSTARD – 1/2 TSP ASAFOETIDA  – A PINCH

METHOD OF PREPARATION:

1. Finely chop onions and grate the coconut

2. Wash raw rice, urid dal and red chilli and soak it for 1 hours. After 1 drain the water and grind it in a mixie or grinder before transferring the batter to bowl add salt to it and grind it for few seconds. The consistency should be like vada batter. 

2. Heat oil in the pan, in hot oil add tempering and then add onion to it and saute until it turns translucent.

3. Add coconut and saute it till you get a golden glaze

4. Add the tempering to the batter and mix it well. Heat the oil in a pan, test with a drop of batter if the drop rises up it means that the oil is ready for frying. Now take lemon size or gooseberry size of batter in your hand and drop it in oil

 

5.Seeyam will be beneath the oil once it is started cooking it will rise and start floating. Fry both sides to golden yellow color .

6. Serve it hot with Coconut Chutney or Milagai chutney

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam 

Note

• Batter should be fine paste.
• If batter is coarse and if you drop lemon size ball in oil then it will break and spread over the oil.
• If batter became watery then add rice flour to bring it to vada batter consistency

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Paniyaram Recipe | Vellai Paniyaram | White Paniyaram | Authenticrecipeofindia

 

Vellai paniyaram is one of the most important sought after chettinad delicacy. Aachis(Ladies in chettinad are called 'Aachis') are widely known for their phenomenal innovative dishes. This is one such simple yet delicious recipe which everyone would love to taste. In chettinad we make this dish on all special occasions, functions and festivals, no one can say no to the fluffy vellai paniyaram. It will be soft and spongy which will be like white appam. Vellai paniyaram is deep fried in oil that makes it outstanding compared to other dishes. Rice plays a important role in this recipe we have to make sure we select the correct quality raw rice. We use kattavellai rice in chettinad for this recipe.

In south india we see lot of magical recipes made combining different proportions of rice and urid dhal. These are the only two major ingredient for this recipe also.This goes very well with any spicy chutney. As we had to do this on all the functions we know all the tips and tricks to make a perfect vellai paniyaram. I have gathered all the information here, if you have any doubts you can comment or mail me so that i can respond.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Vellai Paniyaram recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Chettinad Vellai Paniyaram | Vellai Paniyaram | Soft and Spongy White Appam Recipe Cuisine: Chettinad |  Recipe Category: Starters/Snacks Prep Time:  5 minutes    |  Cook time: 30 minutes     |  Yield : 15 Nos OIL - ¼  LITER MILK - ¼ CUP (OPTIONAL) TO GRIND RAW RICE - 1 CUP URID DAL – 2 TBLSPN SALT - TO TASTE MILK - ¼ CUP

METHOD OF PREPARATION:

1. Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate and soak the remaining

 
2. Combine Raw Rice and urid dal wash it and soak it for 1 hour. After 1 hour drain the water and grind it in a mixie or grinder add salt to it. Add milk instead of water for grinding

3. The batter consistency should be like dosa Batter. Add milk to bring it to correct consistency.You can use any flat ladle like the below image, do not use deep ladle

4. Heat oil in the pan check to that the oil is not over heated. You have to fry the vellai paniyaram in low flame.

5. You should pour 1 ladle of batter into the hot oil wait until the paniyaram rises (you can see a border around the paniyaram) then with the help of the ladle turn it to other side and cook the other side for a minute and then take the paniyaram. You fry all the paniyaram in the same way.

5. Remember the fried paniyaram should be in white color

6. Serve it hot with Onion Tomato Chutney

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• Break the cooked paniyaram and see whether it is cooked properly. If not cooked, cook for few more seconds more.
• See to that the paniyaram should be thin. If it is thick add milk, idly Batter each 1 tblspn and mix it
• If you have added too much of milk and batter became watery then you can add rice batter 1 tblspn to it to bring it to the correct consistency like Dosa batter.
• While frying it will rise like a poori once you have take it from flame it will become flat, smooth and spongy

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Seepu Murukku, Seepu Seedai, Authentic Chettinad Seepu Seedai Recipe

 

Seepu seedai is a popular chettinad savory like murukku and thenkuzhalal. In earlier days this was made using seepu(comb) as there was no appropriate plate in the murukku press for this. Now we get this plate(acchu), so it can be made easily without much efforts.It is a interesting evening time crispy snack that kids will love. When we were kids we use to put it in each of the finger and eat as we play. Try this instead of the regular snack and see the excitement in both kids and adults, they will gobble up easily. This can be stored in air tight container upto 1 month. This snack is sold in chettinad regions and in many stores nowadays.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Seepu Seedai Recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai 

 

Seepu Seedai Murukku | Authentic Chettinad Seepu Seedai Recipe Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours   |  Yield: 1 kg RAW RICE – 400 GRAMS | 2 CUPS THICK COCONUT MILK – 1 CUP SEESAME SEEDS – 1 TBLSPN BUTTER – 2 TBLSPN  SALT - TO TASTE OIL - ¼ LTR   TO ROAST AND GRIND URID DAL – ½ CUP MOONG DAL – ¼ CUP

METHOD OF PREPARATION

1.Prepare rice flour and coconut milk. You can refer raw rice flour preparation and preparation of coconutmilk to prepare the same . We have done it in a traditional way. Alternatively you can also use readymade raw rice flour and readymade coconut milk.

 

2. Dry roast urid dal and moong dal separately till its void of moisture andyou get the aroma don't over roast it( if its roasted till red color then the seepu seedai will not come in golden yellow color)

3. Cool the dry roasted dal and grind it in a mixie jar as fine powder. 

 

 

4.Sieve rice flour and other two dal flours (Sieve the flour together, I have done it separately to show you).

5. Heat coconut milk very lightly once you see bubbles switch off the flame, if it boils more it will curdle.

Transfer the flours to a bowl and add sesame seeds, butter, salt and mix it, then add coconut milk little by little to flour and mix it if required add hot water and knead the dough.

6.Now grease the press with cooking oil and divide the dove into portion.
 I have divided it as 6 portions.

7. Fill the press with the dough and squeeze it as strips and cut it in same size eg 2 inches

 

 

 
8.Make it as rings as below . Just press both the corners at the edges and connect it . Do not make that portion thick. If it is thick then it will take more time to fry the connected portion, then other portions will burn

9. I have made twenty rings at time and fried it immediately,. Once it dries, it will break. Make it accordingly.
Take a pan and heat the oil.

10. Once oil is hot drop seepu seedai one by one and cook both the sides till golden yellow color (bubbles in the oil will be higher when you drop the Seepu seedai into it once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound)

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

11. Once it is cooked the inner portion of it will be crispy. You can break and check whether the seepu seedai is cooked . It is the best evening time snack

Note

Don't Over heat Coconut milk

       

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Uppu Seedai KrishnaJayanthi Recipe | Seedai Recipe by Authenticrecipeofindia

 

Uppu Seedai is the most popular traditional southindian snack prepared during gokulashtami/Krishna Jayanthi/Janmashtami. We all will have a craving to eat something crunchy many times, this is one of that easy snack which can quench the craving. There are many variations in making this really crunchy. I will share one such recipe which will remain crunchy even for a month when stored in a air tight container.

Every kid will be fond of this savoury, there is a sweet version of seedai also which is called vella seedai.This can be had as a evening snack along with tea/coffee. Instead of giving the unhealthy packaged chips items always prepare this in home and see the happiness in your kids

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Seedai recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Uppu Seedai Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 60 minutes    |  Yield: 1 kg FRIED GRAM – ¾ CUP GRATED COCONUT – 1 CUP SESAME SEEDS – 1 TBLSPN SALT - TO TASTE TO GRIND IDLY RICE – ½ KG

METHOD OF PREPARATION

1. Take all the ingredients as given, wash and soak rice for 2 hours. Grind roasted gram as a fine powder in a mixie

2. Drain the water completely and grind it by sprinkling water add salt at first and once it grinded finely then add coconut and grind it for 5 minutes

3. Transfer it to a bowl then add grounded gram powder and sesame seeds and mix it well to form a dough. 

4. Make tiny balls out of it as below. You can make the small balls and drop it in a paper

5. Heat oil in a pan, in hot oil drop the seedai’s and cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you turn it you will hear the crispyness sound)

6. It is the best evening time snack

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note

• If the dough is loose, take a pan and add the grounded paste and stir it continuously for about 3 minutes till the moisture is lost in such a way that you are able to make a dough out of it
• If you dont have black sesame seeds you can add white also. Sesame seeds give a good flavor and its good for health.
• Its better to grind in grinder as mixie will require more water to grind.

 

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