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Cooks in: 30 Minutes Serves: 2 People

Seeralam is an age old recipe of Tamilnadu. It can be called as Dhokla of South, made using lentils and rice. It is a protein rich dish as the main ingredients are lentils. This dish keeps us full for a long time and best suited for diabetic people. I replaced rice with millet and added a lot of greens to make this dish even more healthy.


  • 2 Tbsp Each of ( Toor dal, Chana dal, Green Gram, Masoor dal)
  • 2 Tbsp Kodo Millet
  • 2 Tbsp Kodo Millet
  • 2 Tbsp Kodo Millet
  • 1 Tbsp Black Urad dal
  • 2 Red Chillies
  • 10 Pepper Corns
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • 1/4 Tsp Cumin/Jeera
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Asafoetida Powder
  • 1/2 cup Chopped Fenugreek/Methi Leaves
  • 2 Tbsp Grated Coconut


  1. Wash and soak millet and dals together for 4 hours. Drain
  2. Grind to a coarse (fine rava consistency) thick batter along with red chillies, pepper, jeera and salt.
  3. Mix in turmeric and asafoetida powders. The batter should be of thick vada batter consistency.
  4. Add chopped fenugreek leaves and mix well.
  5. Grease a plate and spread the batter. Make small holes in the batter so that it Cookes evenly.
  6. Cook for 3 Whistles or steam for 15 minutes. Let it cool.
  7. Cut it into desired shapes.
  8. Heat a pan add oil and mustard seeds. When it crackles, add urad dal and curry leaves. Remove.
  9. Place the cut pieces and shallow fry them in the remaining oil on medium heat.
  10. When the bottom portion becomes crisp, flip and fry the other side.
  11. Once done, switch off the heat and add the  mustard seasoning and grated coconut. Serve with some chutney/Sauce.


1. Other millets like Little, Barnyard or Foxtail can be used for this recipe.

2. Instead of fenugreek leaves, veggies like cabbage, spinach, grated carrots or sauted onions can be used.

3. While grinding first grind red chillies, salt, pepper and cumin seeds and then add millet dal mixture.

4. Single dal like toor, chana or masoor dal can be used.

4. Instead of slicing the steamed batter, it can be crumbled and sauted to make Upma.

5. Can be served as breakfast/snack/dinner.


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  1. Hi Ma’am…tried Seeralam yesterday for an evening snack…. Came out very well….different recipient….Everyone enjoyed in the family….. Thanks for introducing variety,healthy n nutritious recepies.

  2. Thanks alot for the recipe mam. It turned out so delicious. 😋 My husband and I loved it as I tried Seeralam for breakfast today. I am just curious to know which part of Tamil Nadu is the dish originated. I have never heard this dish in Coimbatore region where I come from.

    1. Hi Ramya,
      Glad to know that you loved it. Even I do not know from which part of TN this recipe comes from! This is generally prepared in Tamil Brahmin houses of Southern Tamilnadu. If you have a picture of Seeralam, please share it through FB messenger so that I can publish it in the Millet table FB page as a validation post.

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