I have only one time experience in making seepu seedai. I cannot say making, I have to say helping experience. That too when I was in my 6th standard or something like that. My mom has that wooden log meant for making this seedai with stripes in it. I had no clue what went into the dough or anything, just helped in making shapes. But I remember well that it tasted awesome! We make it same as our magizhapoo thenkuzhal dough but shape different and give it a sweet twist too. I like that twist a lot actually. I know its not common to see that sweet version, who ever know about seepu seedai sure know it as only a savory snack. So I too made the salt version major, but sure did sweet too, how can I not make my favorite when I am putting so much effort! Its just the finishing step where we can make it sweet, so I made a small sweet batch too. I have to disclaim you that this is not the authentic chettinad version of making, but our own way of making seepu seedai. Actually I made it today bit modified from the way mom does too.
This is a bit time consuming, so better have a helping hand and start making it. Do not make more than 2 cups, otherwise you will have a broken back.
Store in an airtight box and enjoy it as tea time snack. The flavor and taste is best from the next day.