Masala Siyum

Ingredients
Items	Qnty	Comments
Raw Rice	1 cup	(tamil:pachai arisi)
Urad dhal	3/4 cup	(tamil:ooluntham paruppu)
Onion	1 small onion	(tamil:vengayam)
Green Chillies	5	(tamil:pachamilagai)
Green Curry Leaves	10 leaves	(tamil:karuvepilai)
Mustard	¾ teaspoon	(tamil:kaduku)
Shredded Coconut	1 tablespoon	(tamil:theyngai)
Salt	¾ teaspoon	Or as required
Oil	3 teaspoons 3 cups	For sautéing For Frying

Method

1. Wash and soak the raw rice and urad dhal together in water for an hour.

2. Finely grind the mixture by adding about ½ cup of water now and then in the grinder.

3. Don’t add too much water while grinding otherwise it will loose it’s consistency.

4. In about 15 minutes it will be finely grinded.

5. Transfer the batter to a bowl.

6. Finely cut the onions and chillies.

7. Heat the oil in a tawa(wok) and add mustard seeds and curry leaves.

8. When it splutters add the chillies and onions and sauté for about 2 minutes.

9. Off the stove.

10. Add the sautéed mixture,shredded coconut and salt to the batter and mix well.

11. Heat the oil in a big tawa.

12. Take a small ball of batter in your hands like a small scoop of icecream and put it in the oil.About 5 can be made at the same time.

13. Turn the balls once and then so that they are fried golden brown evenly on all sides.

14. Once they are done remove from the oil and transfer to a plate lined with a paper towel.It helps to absorb the excess oil if any.

15. Transfer to a serving plate.

Tips

· The above mentioned ratio will give about 25 medium sized masala siyums.

· This is an excellent snack during evenings and can be served as a starter too.

· If excess amount of water is used while grinding then the masala siyum starts absorbing lots of oil while frying.So make sure the batter is thick.

· In case if the batter looses its consistency then try adding rice flour to make the batter thick.

· Serve hot with coconut chutney,tomatoe chutney or sambhar.