Chettinad masala Siyam


  • Raw rice, – 21/2 cups
  • Urad dhal – 11/2 cup
  • Grated coconut – few tbsp
  • Chopped onion – 1 med size
  • Mustard seeds – 1 tsp
  • Curry leaves – a few


  • Soak rice and dhal together for few hours and grind it to form a smooth batter
  • Heat oil in a pan, splutter mustard seeds, and fry curry leaves ,onions and coconut until light brown or raw smell disappears.
  • Add this to the batter, add salt and mix well.
  • Heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches