Masala Siyam

Fried Rice & Black Lentil Dumplings

Vegetarian●●●Origin Tamil NaduPrep 30–40 minutes, plus soaking timeCook 30 minutesMakes 30–35

Crispy on the outside and tender inside, these deep-fried South Indian dumplings are studded with grated coconut, onion, and fresh herbs.

Tempering spices

3.3 gBloomed in hot oil (step 3)

Mustard seed · Rai

3.3 g1 teaspoon

spice

Keep whole: they go into the hot oil first.

Everything else

Basmati rice · Basmati Chawalrinsed and drained

200 g

grain

Black gram · Urad Dalrinsed and drained

150 g

legume

Vegetable oil · Telfor deep-frying

to taste

oil/fat

Vegetable oil · Tel

14 g1 tablespoon

oil/fat

Curry leaf · Kadi Patta

~1 g1 sprig

herb

Onion · Pyazchopped

300 g2 onions

vegetable

Fresh coconut · Taaza Nariyalgrated

40 g

fruit

Coriander leaf · Hara Dhaniachopped

3 g3 tablespoons

herb

Salt · Namak

to taste

salt

Method

Submerge 200 g rice and 150 g urad dal in plenty of water in a large bowl, leaving them to soak for 3 to 4 hours.
Drain the soaked grains and transfer them to a food processor or blender. Grind to a thick, smooth batter while gradually incorporating 500 ml water.
Warm 13.5 g vegetable oil in a small skillet over medium heat. Add the tempering spices and sizzle for about 1 minute until they pop. Stir in 1 g curry leaf and 2 chopped onions, cooking for 2 minutes, then add 40 g fresh coconut and fry for another 2 minutes.
Pour the cooked aromatics into the batter along with 3 g coriander leaf and salt to taste, mixing thoroughly.
Bring vegetable oil for deep-frying to 180°C (350°F) in a deep pan, then ease back the heat slightly. Form the batter into lime-sized balls and drop them in batches into the hot fat. Fry for 1 to 2 minutes, turning continuously until deep golden and crisp, then lift out with a slotted spoon to drain on paper towels.

Don't have something?

Basmati rice

Plain boiled rice
Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Urad dal

Whole black gram
Use equal weight. Needs longer soaking and cooking; the dark skins impart an earthy flavour and greyish-black hue unless thoroughly rubbed off.
Chana dal
Use equal weight when tempering (tadka). Provides a comparable nutty, crunchy texture in hot oil, though grains are slightly larger.
Split mung beans
Use equal weight for batters or dals. Ferments and cooks faster, producing a lighter, less sticky, and less viscous consistency.

Vegetable oil

Peanut oil
Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
Ghee
Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oil
Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Mustard seed

Black mustard seed
Use the same weight. The seeds are smaller and hotter; fry in hot oil until they pop, about 20–30 seconds, and reduce the heat if they darken too fast. The dish will be a little sharper.
Yellow mustard seeds
Use the same weight. They are milder and larger; fry a few seconds longer until they pop. The finished dish will have less pungency.
Ground mustard seed
Use 70% of the weight of whole seed, added with the other ground spices rather than fried whole. You lose the popping texture and the heat comes through more evenly.

Curry leaf

Bay leaf
Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.
Lime juice
Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Onion

Shallot
Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.
Cabbage
Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Fresh coconut

Desiccated coconut
Use 50% to 60% of the weight, soaked in equal parts warm water for 15 minutes before grinding. Works well for chutneys, though texture is slightly finer and sweeter.
Coconut milk
Use 1.2 times the weight in curries. Adds creamy richness and authentic flavour, but makes gravies smoother and eliminates the grated, chewy mouthfeel.

Coriander leaf

Coriander
Use equal weight finely chopped; this is the exact same fresh herb.
Mint
Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Similar dishes

Khuzhi Paniyaram

Fried Rice Dumplings from Chettinad

Khuzhi Paniyaram tastes slightly sour from the fermentation, whereas this dish has a richer lentil flavor highlighted by curry leaves.

Same: Khuzhi Paniyaram shares the use of urad dal, mustard seeds, fresh coconut, and coriander leaves fried in vegetable oil.
Different: Unlike this deep-fried dish, Khuzhi Paniyaram is made from a fermented batter containing basmati rice and fenugreek seeds, and it omits curry leaves.

Pesaru Punukulu

Green Lentil Fritters

Pesaru Punukulu has a sharper, spicier bite from the chillies, lacking the rich, nutty flavour of coconut present in this dish.

Same: Both are South Indian lentil fritters deep-fried in vegetable oil and seasoned with fresh curry leaves and coriander.
Different: Pesaru Punukulu incorporates mung beans, basmati rice, and green chillies, omitting the urad dal, mustard seeds, and fresh coconut found in this dish.

Paitham Parappu Idli

Steamed Green Lentil Dumplings

Paitham Parappu Idli is light, tender, and subtly spiced with chilli and ginger, whereas this dish is crispy fried and more oniony and herbal from mustard seed, curry leaf, and coriander.

Same: Paitham Parappu Idli shares basmati rice, urad dal, fresh coconut, coriander leaf, vegetable oil, and salt with this dish, and both are South Indian rice-and-lentil snacks.
Different: Paitham Parappu Idli adds moong dal, pressed rice, green chilli, and ginger and is fermented and steamed, while this dish uses onion, mustard seed, and curry leaf and is deep-fried.

Jangir

Syrup-soaked Pretzels

Jangir tastes sweet, glossy, and syrup-soaked with saffron and rosewater, while this dish is savory and crispy with mustard, curry leaf, onion, and coconut.

Same: Jangir shares with this dish a base of urad dal and basmati rice that is shaped and deep-fried in vegetable oil.
Different: Jangir lacks this dish's onion, coconut, mustard seed, curry leaf, coriander, and salt, and instead adds saffron, rosewater, milk, and a large amount of sugar syrup.