Masala Cheeyam – by, Malar

It’s a new beginning for me! 500 posts was a big milestone for me… And so I need to have something special for the number 501!!! Well, there’s nothing better than appreciating your fellow-blogger’s (buddy) work on your space :) You guessed it right… A guest post by Malar of Malar’s Kitchen :) I got in touch with this lady a few months back only… And since then, have been following her space on regular basis… Her space has got a wonderful collection of healthy, vegetarian dishes ranging from authentic Chettinad cuisine to amazing international food. Ohhh… And I missed to tell you that she too is from IT and her inspiration of blogging is her hubby only!!! Same pinch to her ;)
Thanks to her for being a guest on my special post today and here is what she has to say…

Hi, I am Malar currently a home maker, started cooking just to kill my boredom which soon turned to be my passion. Sometime back my family members and few of my very dear friends couldn’t believe I can cook :P That is how I was before my marriage. Now it has all changed :)

Shruti is such a wonderful person whom I met during the Soups with SS event, instantly she started interacting. Admire her in lot many ways. She is very helpful and provides guidance when ever needed. More over a very cool and a lovely person I have met. She makes me feel very comfortable any time we interact. Love her recipes and her eggless baking. I simply adore and admire her Namo cake, which comes to my mind when ever I think of Shruti :) When she asked me if I can do a guest post for me, I was totally excited. It is such an honor for me. I love her way of choosing authentic recipes and she maintains the originality of the dish. Sometimes I cross that wall though :) But when Shruti asks for a guest post it should be authentic isn’t it , that is why I chose Masala Cheeyam an authentic Chettinad dish. Thank you very much for inviting me Shruti :)


This is a very famous Chettinad delicacy which you can find in any marriages or small functions held for evening snack. The great advantage of this item is that, it need not be perfect in shape. It would never go wrong in taste and ingredients are quite simple. It has a crispy outer layer and soft inner layer. Recipe is from my grandma.



1 cup Raw Rice
3/4 cup Urad dal (if you have a good quality dal, then 1⁄2 cup is enough)
1 tsp Salt
Oil, for deep frying

To Temper:

1 Onion, large
1/2 tsp Mustard Seeds
1 tsp Oil
A few Curry Leaves
3 Green Chili



  1. Soak Raw Rice, Urad dal separately in water for at least 3 to 4 hours. Drain water and grind both together to a smooth batter (preferably in wet grinder) using very little water. It need not be too thick as vada consistency, it can be little watery than vada batter.
  2. In a pan heat 1 teaspoon of oil, add mustard seeds. When it splutters add curry leaves and then add onion, green chili saute for 2 to 3 mins. Remove from heat.
  3. Add this to the batter and mix with salt.
  4. In another pan, heat oil for deep frying. It should be medium hot. Make sure it is not too hot(otherwise inside will not get cooked properly)
  5. Now make small balls with the batter in hands and slowly drop then in oil one by one.
  6. Fry till golden brown (when the sound of oil reduces) and put them in plate with tissue paper to absorb extra oil.
  7. Serve with tomato chutney or coconut chutney.