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

Drain the water and grind into thick consistency batter. Add a teaspoon salt and keep aside.

Soak Bengal gram dal for about 2 hours. Then cook in open pot until dal is well cooked and turns soft.  Do not overcook dal and make it mushy.

Remove dal from heat, drain any excess water if remains. Mash it well.

In a heavy bottomed pan, heat crushed jaggery with 2 tablespoon water. Once jaggery melts, add cooked Bengal gram, grated coconut and mix well. 

Continue to cook until the mix turns thick. Add cardamom powder and mix well.

Remove from heat and let it cool down. Divide into equal portions and roll into balls.

Meanwhile, heat oil for deep frying. Dip each ball into rice-dal batter gently, coat well. 

Then carefully drop into hot oil and deep fry on medium low flame until it turns golden brown. Remove from oil and drain on kitchen paper to absorb excess oil. Serve hot or cold.

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