Chettinad Inippu Seeyam Recipe

It’s a unique dish which has sweet stuffing made of jaggery, grated coconut and Bengal gram dal mix in the centre and is coated with rice and urad dal batter on the outside.

Jyothi Rajesh
9 ratings.
Chettinad Inippu Seeyam Recipe

Seeyam is one of oldest traditional sweet dish from Chettinad region. As kids we used to call it sweet bonda. It’s a unique dish which has sweet stuffing made of jaggery, grated coconut and Bengal gram dal mix in the centre and is coated with rice and urad dal batter on the outside. The crunchiness of the outer coating with soft stuffing inside is simply delicious. The dish is usually made on auspicious days and can also be a wonderful after school snack for the kids.

Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha.

If you like this recipe, you can also try other Chettinad recipes such as

  1. Spicy Chettinad Fish Fry Recipe
  2. Chettinad Pakora Curry Recipe
  3. Chettinad Pattani Kurma Recipe

Cuisine: Chettinad
Course: Dessert
Diet: Vegetarian
Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

4-5 Servings

Ingredients

    For the batter
  • 1 cup Basmati rice
  • 3/4 cup White Urad Dal (Split)
  • 1 teaspoon Salt
  • Cooking oil , as required for deep frying
  • For the sweet stuffing
  • 1 cup Chana dal (Bengal Gram Dal)
  • 1-1/2 cup Jaggery
  • 1/2 cup Fresh coconut , grated
  • 1 teaspoon Cardamom Powder

Directions for Chettinad Inippu Seeyam Recipe

  1. To begin making the Chettinad Inippu Seeyam recipe, soak rice and urad dal separately in water for about 4 hours. 

  2. Drain the water and grind into thick consistency batter. Add a teaspoon salt and keep aside.

  3. Soak Bengal gram dal for about 2 hours. Then cook in open pot until dal is well cooked and turns soft.  Do not overcook dal and make it mushy.

  4. Remove dal from heat, drain any excess water if remains. Mash it well.

  5. In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water. Once jaggery melts, add cooked Bengal gram, grated coconut and mix well. 

  6. Continue to cook until the mix turns thick. Add cardamom powder and mix well.

  7. Remove from heat and let it cool down. Divide into equal portions and roll into balls.

  8. Meanwhile, heat oil for deep frying. Dip each ball into rice-dal batter gently, coat well. 

  9. Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown. Remove from oil and drain on kitchen paper to absorb excess oil. Serve hot or cold.

  10. Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha.

Jyothi Rajesh

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Last Modified On Thursday, 20 April 2017 13:03

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