Chettinad Inippu Seeyam (Sweet Bonda) Recipe
Introduction
Chettinad Inippu Seeyam, a beloved traditional sweet from the Chettinad region, is a treat that brings a burst of nostalgic flavors. Often referred to as “sweet bonda” in our childhood days, this dish features a mouthwatering sweet filling made with jaggery, grated coconut, and Bengal gram dal, all encased in a crispy coating made from a rice and urad dal batter. The delicate crunch on the outside with the soft, sweet stuffing on the inside makes this treat a delight to enjoy on special occasions or as an indulgent after-school snack for kids. Whether served hot or cold, Chettinad Inippu Seeyam is an irresistible dessert that will undoubtedly leave you craving more.
Cuisine: Chettinad
Course: Dessert
Diet: Vegetarian
Ingredients
For the Batter
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| White Urad Dal (Split) | 3/4 cup |
| Salt | 1 teaspoon |
| Oil | As required for deep frying |
For the Sweet Stuffing
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Jaggery | 1-1/2 cups |
| Fresh Coconut (grated) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Preparation Time
20 minutes
Cooking Time
45 minutes
Instructions
-
Prepare the Batter
Begin by soaking the basmati rice and white urad dal separately in water for about 4 hours. After soaking, drain the water and grind the rice and dal into a thick batter. Add 1 teaspoon of salt to the batter and set it aside. -
Prepare the Sweet Stuffing
Soak the Bengal gram dal (chana dal) for approximately 2 hours. Once soaked, cook it in an open pot until it becomes soft and tender. Be cautious not to overcook it to the point of becoming mushy.
After cooking, drain any excess water from the dal and mash it well to ensure a smooth consistency. -
Prepare the Jaggery Mixture
In a heavy-bottomed pan, heat the jaggery with 2 tablespoons of water. Stir continuously until the jaggery melts completely. Once the jaggery has dissolved, add the cooked chana dal, grated coconut, and mix them thoroughly.
Continue cooking the mixture on medium heat until it thickens. Add the cardamom powder and mix it well. Remove the mixture from the heat and allow it to cool. -
Form the Stuffed Balls
Once the jaggery and dal mixture has cooled, divide it into equal portions. Roll each portion into small balls that will serve as the sweet stuffing for the Seeyam. -
Fry the Seeyam
Heat oil in a deep frying pan over medium-low heat. While the oil heats up, dip each sweet stuffing ball into the rice and dal batter, ensuring it is evenly coated. Carefully drop the coated balls into the hot oil. Fry them gently until they turn golden brown and crispy on the outside. -
Drain and Serve
Once fried, remove the Seeyam from the oil and place them on a kitchen paper to absorb any excess oil. Serve them hot or allow them to cool to room temperature.
Serving Suggestions
Chettinad Inippu Seeyam makes for an exquisite dessert, perfect after a meal of Chettinad Muttai Masala and Whole Wheat Lachha Paratha. It is sure to delight your taste buds and provide a delightful end to any festive or special occasion meal.
Enjoy the crispy, sweet layers of this iconic Chettinad treat that blends the richness of jaggery and coconut with the crunch of a golden batter.
Nutritional Information (per serving)
The following is a general breakdown of the nutritional values based on typical serving sizes. Please note that values may vary depending on specific ingredients used.
| Nutrient | Value per Serving |
|---|---|
| Calories | ~150 kcal |
| Total Fat | ~6g |
| Saturated Fat | ~1g |
| Cholesterol | ~0mg |
| Sodium | ~100mg |
| Total Carbohydrates | ~24g |
| Dietary Fiber | ~3g |
| Sugars | ~12g |
| Protein | ~3g |
This Chettinad Inippu Seeyam recipe offers an irresistible combination of flavors and textures, making it a true gem in the world of traditional sweets. Enjoy the process of preparing this cherished dessert and let its unique taste transport you straight to the heart of Chettinad.
