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.
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
20 M
45 M
65 M
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 (Elaichi) Powder
How to make Chettinad Inippu Seeyam Recipe
To begin making the Chettinad Inippu Seeyam recipe, soak rice and urad dal separately in water for about 4 hours.
Drain the water and grind into thick consistency batter. Add a teaspoon salt and keep aside.
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.
Remove dal from heat, drain any excess water if remains. Mash it well.
In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water. Once jaggery melts, add cooked Bengal gram, grated coconut and mix well.
Continue to cook until the mix turns thick. Add cardamom powder and mix well.
Remove from heat and let it cool down. Divide into equal portions and roll into balls.
Meanwhile, heat oil for deep frying. Dip each ball into rice-dal batter gently, coat well.
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.
Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
