Seeralam, a traditional Tamil snack, is a delightful blend of flavors and textures that is both nutritious and satisfying. This steamed dish is made from a coarse batter of rice and dal, infused with the earthy warmth of red chilies and asafoetida. The steamed cubes are then lightly tossed with aromatic tempering, a sprinkle of idli podi, and fresh coconut gratings, creating a savory snack that is soft inside and slightly crispy outside. Perfect for an evening treat, Seeralam is a wonderful example of how simple ingredients can come together to create a wholesome and flavorful dish.
Seeraalam
4
servings2
hours20
minutesDiscover the delightful flavors of Seeralam, a traditional Tamil snack. Made from rice, dal, and spices, this steamed dish is both nutritious and satisfying.
Ingredients
Rice – 1 cup
Thuvar dhal – 1/2 cup
Red Chillies – 2
Asafoetida Powder – one or two pinches
Salt – 1/2 teaspoon or as per taste
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Curry leaves – few
Coconut gratings – 2 to 3 tablespoons
Idli Milagai Podi – 1 or 2 teaspoons
Directions
- Soak rice and dhal for one to two hours, then wash and drain the excess water. Grind it with red chillies, asafoetida, and salt to a coarse paste.
- Grease an idli plate, spread the paste on it, and steam cook for about ten minutes. After cooking, remove from the plate and cut into small cubes.
- Heat oil in a kadai, add mustard seeds and wait until they pop. Then add urad dhal and fry until it turns light brown. Add curry leaves and the cubed idli pieces.
- Sprinkle with idli milagai podi and coconut gratings, mix briefly on low heat, and then remove from the stove.
- Serve as an evening snack.
Thanks for the recipe Kamala. Does this need to ferment overnight like the idli batter?
Hi Lavanya,
No. Not necessary to ferment. You can make it immediately on grinding like adai. In fact it tastes like adai only.
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I guess one should use parboiled rice?
Hi Swaminathan,
You can use any type of rice. I used raw rice.