Masala Siyam
Equipment
- Bowl
- Blender
- Food processor
- Frying Pan
- Skillet
- Kadhai
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 200 g Basmati rice (1 cup) good-quality, rinsed and drained
- 150 g Urad dal (3/4 cup), rinsed and drained
- Vegetable oil for deep-frying
For the tempering
- 1 tablespoon Vegetable oil
- 1 teaspoon Mustard seeds
- 1 Curry leaves sprig
- 2 Onions medium-sized, chopped
- 40 g Coconut (1/2 cup), grated, fresh
- 3 tablespoons Coriander (Cilantro) leaves chopped
- Salt
Instructions
- Combine the rice and lentils in a large bowl.
- Pour in enough water to cover and allow to soak in water for 3-4 hours.
- Drain the rice and lentils.
- Transfer to a blender or food processor and process, gradually adding 500ml / 18fl oz (2 1/4 cups) water to make to a smooth, stiff batter.
- Heat the 1 tablespoon oil for the tempering in a small, heavy-based frying pan (skillet).
- Add the mustard seeds and stir-fry for about 1 minute, or until they start spluttering, then add the curry leaves and onions and stir-fry for about 2 minutes.
- Stir in the coconut and fry for a further 2 minutes, then put the contents of the pan into the batter.
- Season with salt and stir in the coriander leaves.
- Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180’C / 350°F, or until a cube of bread browns in 30 seconds, then reduce the heat slightly.
- Working in batches, shape the batter into small lime-sized balls, then slip them gently into the hot oil.
- Deep-fry, turning frequently for about 1-2 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Nutrition
Sodium: 37mgCalcium: 215mgVitamin C: 44mgVitamin A: 132IUSugar: 12gFiber: 40gPotassium: 722mgCalories: 1552kcalSaturated Fat: 24gFat: 31gProtein: 55gCarbohydrates: 263gIron: 15mg
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