Masala Cheeyam

This is a typical Chettinad Dish often done to serve along with Breakfast at households as snacks.

Ingredients:

• Raw rice - 1 cup
• Urudh Dhal - 1 cup
• Green chillies - 2
• Sago - 3 tbsp
• Small onion - 1 cup
• Curry leaves - 5 string
• Coriander leaves - 2 tbsp
• Coconut - 1 cup
• Mustard - 1 tsp
• Salt to taste 
• Oil to fry

Method:

Pick, wash and soak the rice and dhal together for about an hour.
Soak the sago separately
In a grinder grind the batter little water than we do for Vadai. While grinding add the green chillies also.
When the batter gets smooth add salt and let it run for a couple of minutes.
Slice the onions finely, grate the coconut, chop the curry leaves.
In a kadai heat a spoon of oil, season with mustard add the sliced onions and chopped curry leaves and coriander leaves. Sauté for a couple of minutes. Turn off the stove and then add the grated coconut. Mix well. Add this to the batter.
Drain the soaked sago and mix it with the batter.
Heat oil in a kadai as for vadai. Take a hand full of batter and drop dumplings of batter into the hot oil.

Tastes good with Thengai chutney or Vengaya Kosu.

Note: This dish should be very soft when you see the inner part it should have pores and should not be hard and stuffy with solid batter inside. If it is add it means you have not added enough water. So sprinkle water to a portion of the batter and try. When it turns out good do the same for in portions. If the batter is too watery the cheeyams will starts drinking the oil from the kadai, in such cases add a hand full of rice flour mix well and do.