Chettinad Inippu Seeyam Recipe

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

Step 2: Drain the water and grind into thick consistency batter

Step 3: Add a teaspoon salt and keep aside

Step 4: Soak Bengal gram dal for about 2 hours

Step 5: Then cook in open pot until dal is well cooked and turns soft

Step 6: Do not overcook dal and make it mushy

Step 7: Remove dal from heat, drain any excess water if remains

Step 8: Mash it well

Step 9: In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water

Step 10: Once jaggery melts, add cooked Bengal gram, grated coconut and mix well

Step 11: Continue to cook until the mix turns thick

Step 12: Add cardamom powder and mix well

Step 13: Remove from heat and let it cool down

Step 14: Divide into equal portions and roll into balls

Step 15: Meanwhile, heat oil for deep frying

Step 16: Dip each ball into rice-dal batter gently, coat well

Step 17: Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown

Step 18: Remove from oil and drain on kitchen paper to absorb excess oil

Step 19: Serve hot or cold

Step 20: Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha