Chettinad Inippu Seeyam Recipe
(A Sweet and Crispy South Indian Delight)
Chettinad cuisine is known for its bold flavors and fragrant spices, and this Inippu Seeyam (a deep-fried sweet dumpling) is no exception. With a perfect blend of jaggery, coconut, and cardamom, wrapped in a crispy rice-dal batter, this traditional dessert is a wonderful way to conclude any meal. Whether served hot or cold, Inippu Seeyam is a delicious treat that brings the authentic taste of South India to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| White Urad Dal (Split) | 3/4 cup |
| Salt | 1 teaspoon |
| Sunflower Oil (for deep frying) | As required |
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Jaggery (crushed) | 1-1/2 cup |
| Fresh Coconut (grated) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 2
Cuisine: Chettinad
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Soak and Prepare the Rice and Urad Dal Batter
Begin by soaking the Basmati rice and white urad dal separately in water for about 4 hours. This soaking step helps soften the grains and makes them easier to grind into a smooth batter. After 4 hours, drain the water and grind the rice and urad dal mixture into a thick, smooth batter. Add 1 teaspoon of salt to the batter and set it aside.
Step 2: Prepare the Chana Dal Filling
While the rice-dal batter is setting, soak the chana dal (Bengal gram) in water for about 2 hours. Once soaked, cook the dal in an open pot with enough water until it softens but does not become mushy. It should be tender but still hold its shape. Drain any excess water from the cooked dal and mash it gently.
Step 3: Make the Sweet Coconut Filling
In a heavy-bottomed pan, heat crushed jaggery with 2 tablespoons of water over medium heat. Stir occasionally until the jaggery fully melts. Once the jaggery has dissolved, add the mashed chana dal and grated coconut into the pan. Stir the mixture continuously to combine well. Cook the mixture for a few more minutes until it thickens and becomes a cohesive, sticky mass. Add 1 teaspoon of cardamom powder and mix thoroughly. Remove the mixture from the heat and allow it to cool down.
Step 4: Shape the Sweet Dumplings
Once the jaggery and dal mixture has cooled slightly, divide it into equal portions. Roll each portion into a small ball. Set these aside for later.
Step 5: Prepare for Deep Frying
Meanwhile, heat enough sunflower oil in a deep frying pan or wok over medium heat to submerge the balls. The oil should be hot but not smoking. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and floats to the surface, the oil is ready for frying.
Step 6: Coat and Fry the Dumplings
Take each ball of jaggery-dal mixture and dip it gently into the prepared rice-dal batter. Coat the ball thoroughly, ensuring it is evenly covered in the batter. Carefully drop the coated ball into the hot oil. Fry the dumplings in batches to avoid overcrowding. Fry them on medium-low flame for about 5-7 minutes, or until they turn golden brown and crispy on all sides. Once fried, remove them from the oil and place them on kitchen paper to drain excess oil.
Step 7: Serve and Enjoy
Serve your Chettinad Inippu Seeyam hot or cold, depending on your preference. These sweet, crispy dumplings are perfect as a standalone dessert or as part of a festive meal. For a true Chettinad experience, enjoy them after a delicious main course like Chettinad Muttai Masala (Chettinad-style egg curry) and Whole Wheat Lachha Paratha.
Tips for the Perfect Inippu Seeyam
- Soak the ingredients well: Ensure that both the rice and dal are soaked for the right amount of time to achieve the perfect consistency for the batter and the filling.
- Deep fry at the right temperature: Frying the balls at medium-low heat ensures that they cook evenly and become crisp without burning.
- Customize the sweetness: You can adjust the amount of jaggery depending on your sweetness preference. If you like it sweeter, add more jaggery to the filling mixture.
Chettinad Inippu Seeyam is an indulgent dessert that combines the warmth of jaggery, the richness of coconut, and the fragrance of cardamom, all wrapped in a crispy exterior. Itβs a dish that brings comfort and tradition to any dining table, especially after a hearty South Indian meal.
Enjoy this delicious and crispy treat with your loved ones β itβs bound to be a hit at your next gathering or family dinner!
