Classic Chettinad Seepu Seedai Recipe
Description:
Seepu Seedai is a traditional and beloved South Indian snack, often made during festive occasions like Janmashtami. These tiny, crunchy delights are shaped like pebbles and are known for their crispy texture that melts in your mouth. The name “Seepu Seedai” comes from the Tamil word Seepu, meaning comb, as the seedai are characterized by distinct comb-like line impressions. This particular recipe uses freshly extracted coconut milk, giving the snack a rich flavor and enhancing its melt-in-the-mouth quality. Though commonly made with a special press known as Seepu Seedai Press, you can also shape them by hand and add the signature lines using a fork. These gluten-free treats are sure to be a hit at your next tea party or festive gathering.
Cuisine: Chettinad
Course: Snack
Diet: Gluten-Free
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Urad dal flour | 1 tablespoon |
| Butter (Unsalted) | 2 teaspoons |
| Coconut milk (thick, freshly extracted) | 1/2 cup |
| Salt | To taste |
| Oil (for frying) | As needed |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Instructions:
-
Prepare the Flours:
Begin by sifting the rice flour twice to ensure it is free from lumps. Repeat the sifting process with the urad dal flour. -
Combine the Ingredients:
In a medium-sized bowl, combine the sifted rice flour, urad dal flour, and salt. Sift the mixture once more to evenly distribute the salt. -
Knead the Dough:
Add the unsalted butter and freshly extracted coconut milk to the flour mixture. Mix everything together and knead it into a smooth dough, ensuring there are no cracks. If the dough feels dry, add a little water at a time to achieve the desired consistency. Once ready, cover the dough with a damp cloth and allow it to rest for 15 minutes. -
Shape the Seedai (Using a Press or Hand):
- If you have a Seepu Seedai press, grease the press and fill it with the dough. On a piece of greased butter paper, press the dough into long strips. Cut these strips into 7 cm lengths and join their ends to form small cylindrical shapes.
- If you don’t have a Seepu Seedai press, take a small portion of dough and press it around your greased index finger, leaving the top open. Gently use a fork to press lines into the dough, creating the characteristic comb-like pattern. Carefully remove the shaped seedai from your finger and place it onto a dry kitchen towel or butter paper. Repeat with the remaining dough.
-
Heat the Oil:
Heat oil in a deep frying pan over low to medium heat. You want the oil to be hot enough for frying but not smoking. -
Fry the Seedai:
Once the oil is hot, carefully drop the shaped seedai into the oil. Fry them in batches, ensuring they cook evenly on all sides. Keep the flame low to medium to avoid burning. Fry until they are golden brown and crispy, which should take about 5-7 minutes per batch. Once done, remove the seedai from the oil and place them on a tissue to drain excess oil. -
Cool and Store:
Allow the fried seedai to cool completely. Once cooled, store them in an airtight container. These delightful treats can be stored for 4-5 days, making them perfect for sharing during festivals or as a special snack.
Enjoy your Classic Chettinad Seepu Seedai!
These crispy, coconut-flavored bites are the ideal treat for festive occasions, and their unique texture makes them a must-try for anyone looking to explore traditional Chettinad snacks. Whether served at a tea party or during a celebration, they are sure to impress!
