Chettinad Inippu Seeyam Recipe
A vegetarian Chettinad recipe with basmati rice, white urad dal (split), salt. Ready in 1h 5m, serves 2.
Curated byRamesh Kumar🇮🇳
Instructions
20 steps- 1
To begin making the Chettinad Inippu Seeyam recipe, soak rice and urad dal separately in water for about 4 hours
basmati rice(1 cup)white urad dal (split)(3/4 cup) - 2
Drain the water and grind into thick consistency batter
- 3
Add a teaspoon salt and keep aside
salt(1 teaspoon) - 4
Soak Bengal gram dal for about 2 hours
chana dal (bengal gram dal)(1 cup) - 5
Then cook in open pot until dal is well cooked and turns soft
- 6
Do not overcook dal and make it mushy
- 7
Remove dal from heat, drain any excess water if remains
- 8
Mash it well
- 9
In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water
-/2 jaggery(1 cup) - 10
Once jaggery melts, add cooked Bengal gram, grated coconut and mix well
chana dal (bengal gram dal)(1 cup)-/2 jaggery(1 cup)fresh coconut - grated(1/2 cup) - 11
Continue to cook until the mix turns thick
- 12
Add cardamom powder and mix well
cardamom powder (elaichi)(1 teaspoon) - 13
Remove from heat and let it cool down
- 14
Divide into equal portions and roll into balls
- 15
Meanwhile, heat oil for deep frying
sunflower oil - as required for deep frying - 16
Dip each ball into rice-dal batter gently, coat well
basmati rice(1 cup) - 17
Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown
sunflower oil - as required for deep frying - 18
Remove from oil and drain on kitchen paper to absorb excess oil
- 19
Serve hot or cold
- 20
Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha
Rate this recipe
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Chettinad Inippu Seeyam Recipe
A vegetarian Chettinad recipe with basmati rice, white urad dal (split), salt. Ready in 1h 5m, serves 2.
Curated byRamesh Kumar🇮🇳
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Directions
20 steps- 1
To begin making the Chettinad Inippu Seeyam recipe, soak rice and urad dal separately in water for about 4 hours
basmati rice(1 cup)white urad dal (split)(3/4 cup) - 2
Drain the water and grind into thick consistency batter
- 3
Add a teaspoon salt and keep aside
salt(1 teaspoon) - 4
Soak Bengal gram dal for about 2 hours
chana dal (bengal gram dal)(1 cup) - 5
Then cook in open pot until dal is well cooked and turns soft
- 6
Do not overcook dal and make it mushy
- 7
Remove dal from heat, drain any excess water if remains
- 8
Mash it well
- 9
In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water
-/2 jaggery(1 cup) - 10
Once jaggery melts, add cooked Bengal gram, grated coconut and mix well
chana dal (bengal gram dal)(1 cup)-/2 jaggery(1 cup)fresh coconut - grated(1/2 cup) - 11
Continue to cook until the mix turns thick
- 12
Add cardamom powder and mix well
cardamom powder (elaichi)(1 teaspoon) - 13
Remove from heat and let it cool down
- 14
Divide into equal portions and roll into balls
- 15
Meanwhile, heat oil for deep frying
sunflower oil - as required for deep frying - 16
Dip each ball into rice-dal batter gently, coat well
basmati rice(1 cup) - 17
Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown
sunflower oil - as required for deep frying - 18
Remove from oil and drain on kitchen paper to absorb excess oil
- 19
Serve hot or cold
- 20
Serve Chettinad Inippu Seeyam as a dessert after your meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha
Rate this recipe
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