Prepare a checklist. Keep essential items close by.

Prepare a checklist. Keep essential items close by.

Soak the rice and urud in plenty of water for at least 2 hours. After straining, grind in a blender adding enough water and grind to make a smooth batter like the idli batter. Add a pinch of salt.
Add 2 cups of water and soak the chickpeas in a bowl for 30 minutes. Drain the water, add dal quantity of water and cook it in a pressure cooker; Just soft, do not overcook

Melt the ghee in a kadai over medium heat, add the jaggery and bring to a boil. Add salt. Add cooked dal. Add grated coconut, stir in cardamom powder and reduce the flame. Keep stirring. Let it thicken to a right consistency. It may take 10 minutes. It should be thick enough to make balls..

Transfer the filling to a plate, cool, then make 8 balls. Heat enough peanut oil in a kadai over high heat. Test by dropping a little batter in. when it fries. the oil is ready for frying seeyam Hold the ball gently with thumb and side finger and dip it twice in the batter to coat it completely.

Then slowly add the seeyam one by one to the hot oil. Spray the oil over the seeyam with a slotted spoon. Only then all sides will cook evenly. After it turns golden brown, drain the oil and place the fried seeyams on a paper towel. Paper towel will absorb the oil on the surface. The delicious seeyam is ready to taste. Transfer to a serving plate. Enjoy.