Chettinad Sweet Seeyam Recipe | Chettinad Inippu Cheeyam

Cheeyam (Seeyam) is a traditional chettinad recipe, though it is made by many segments of people in Tamil Nadu.Earlier we have seen masala paniyaram (masala Cheeyam) now let us talk about sweet cheeyam. It is quiet difficult to make and only experienced cooking experts can make this. One should make the inner pooranam in correct consistency to make the right sized balls. Also the batter for outer covering should be right consistency to hold the inner pooranam and serve as a covering ball. In chettinad marriages the cooks normally make the pooranam in one day advance , in order to get the right consistency. In my childhood I don’t like cheeyam, but now it is my favourite item in the sweet dish recipes .
You can try this out easily whenever you make ulundhu vada or medhu vada you can give it a try. You may get it right if you try a few times. This sweet cheeyam is a good sweet recipe which will be loved by all sweet lovers. Give it a try and share your experiences.

Ingredients:

Raw rice – 1 cup
Urad dal – ¾ cup
Salt – ½ tsp
Oil – for deep fry

For pooranam:
Green gram dal – 1 cup (Moong Dal)
Coconut – 1 cup
Jaggery – 2 cup
Cardamom Powder – ¼ tsp
Ghee – 2 tblsp

Method:

Soak raw rice and urad dal together for one hour. Grind to a smooth batter in the grinder. Don’t add more water. Sprinkle water little by little and grind to smooth consistency. Add salt and mix it well. For pooranam soak green gram dal for half an hour and cook slightly. Drain the water and spread it in the plate. Heat ghee in a pan and add coconut and saute. Add jaggery and stir till it dissolves. Finally add cooked dal and cardamom powder and saute till it reaches to a thick mass consistency. Allow to cool and make small amla size balls. Dip these balls in the rice batter and deep fry in the oil. Turn and cook all the sides till it reaches golden brown colour.

Note:
You can grind this batter when you grind idli batter, and store it in the freezer.
You can take out from the freezer before three hours to make cheeyam.
Don’t add more water,that is the important thing.
Don’t cook dal mushy. You can steam cook also.
Remaining white batter you can make masala cheeyam.

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