Masalacheeyam

Ingredients
Raw rice -1 cup
Par boiled rice-1 Table spoon
Urudh dhal -1 cup
Javvarisi-1 table spoon(pearl sago in English or sabudana in Telugu)

Soak all these for 1 hour and grind it to a smooth paste adding water little by little to the dough. The dough should neither be too thick like the vada dough nor become very watery. The consistency can be somewhat like the urudh batter we make for idly. Add the salt required also while grinding itself

Ingredients to be added in the dough

Small onions finely chopped-1/2 cup
Green chilies chopped-3 to 4
Grated coconut-2 tablespoons
Curry leaf chopped-1 tablespoon
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon

Keep the kadai in the stove. Pour 1 tablespoon oil. When the oil gets heated, add the mustard seed, urudh dhal and curry leaf. When the mustard cracks add the onion and chillies stir for 2 to 3 minutes, then add the grated coconut stir for 1 more minute. Add the entire thing into the dough and mix well. Now keep the kadai in the stove.Pour the oil required for frying the cheeyams ( 2 cups).when the oil gets heated make the doughs into round balls simply with your hand and fry it. Don’t bother about exact round shape.It will become round when it falls into the oil. sometimes it will get a tail like what mine has(see in the snap attached) .Keep the flame in medium. When the cheeyums turn golden brown, transfer the cheeyums into a plate spread with tissue paper. When the oil gets absorbed it is ready to be served.