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Home » INDIAN DIWALI SWEET RECIPES » TRADITIONAL DIWALI RECIPES » Seepu seedai recipe | Krishna jayanthi recipes

Seepu seedai recipe | Krishna jayanthi recipes

August 12, 2014 by Raks Anand 19 Comments /

seepu-seedai-recipe
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.
seepu-seedai-seepu-murukku

Seepu seedai | Krishna jayanthi recipes

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 45 mins    |  Cook time: 35 mins    |  Makes: 4 cups

Ingredients

Rice flour / Idiyappam flour – 2 cups


Roasted, powdered urad dal flour – 1/4 cup


Roasted, powder moong dal flour – 1/4 cup


Coconut milk – 1/4 cup approx.


Salt – As needed


Oil – For deep frying


Powdered sugar(optional) – As needed


Method

  1. I used readymade rice flour (idiyappam flour) and urad dal flour, So if you want to make urad dal flour, roast it, cool and powder it as I have did for moong dal. If coarse, sieve it.
  2. 1-powder

  3. Grind 3/4 cup of coconut with little (little less than 1/4 cup) warm water and grind it smoothly. Extract coconut milk.
  4. 2-coconut-milk

  5. Place the flours, salt in a mixing bowl and add 2 tsp oil. Add 1/4 cup coconut milk to it and and mix well. Sprinkle water (may need more than a cup) and make to a smooth dough without any cracks. Also it should not be sticky.
  6. 3-dough

  7. Keep dough covered all the times. Take the flat plate with ridges for the  murukku press, fill it with dough and make strips in a clean kitchen towel or counter top.  If breaks, sprinkle more water and knead again to make it smooth. Draw the tapes all over.
  8. 4-tape

  9. Cut each tape into smaller strips, so that each strip can just cover your fore finger if you roll over it. Join the ends of the strips around your finger to make cylinders.
  10. 5-shape

  11. Repeat the same to finish the dough. Heat kadai with oil, when the oil is hot, drop the seedais and put the flame to medium. You can fry 15 to 20 depending on the size of kadai and oil you use. Cook with frequent turning to ensure even cooking. It will take long time to cook.
  12. 6-fry

  13. At one point, the bubble with cease and shhh… sound stops, so you can know its done. Drain to paper towel. Repeat to finish frying the seedais.
  14. 7-drain

  15. Optional : I made smaller strips and just made the cylinders narrower and fried. I tossed this with powdered sugar as soon as I drain from oil. This is sweet version of the seepu seedai.
  16. 8-sweet

Notes

    • If you use coarse rice flour, then the murukku breaks. So make sure using finest rice flour.
    • For even mixing, you can even sieve(sift) the flours before adding wet ingredients.
    • Do not add more coconut milk, urad flour or moong flour than mentioned, which may lead to hard murukku.
    • While rolling, donot overlay more as it will lead to uneven cooking.
    • Do not roll too big as it may not hold the circular shape.
    • You can mix coconut oil little in the deep frying oil for extra flavor!
    • Check the crispiness only after it cools down completely.

Store in an airtight box and enjoy it as tea time snack. The flavor and taste is best from the next day.
sweet-seepu-seedai

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Filed Under: DIWALI SNACKS, SNACKS, TRADITIONAL, TRADITIONAL DIWALI RECIPES

Previous Post: « Varagu Kanji recipe | Kodo millet porridge
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Reader Interactions

Comments

  1. jeyashri suresh

    August 12, 2014 at 2:32 pm

    This is quite interesting. Recently got this in a gift bag ,when i attended a chettinad function.U did pretty well

    Reply
  2. AparnaRajeshkumar

    August 12, 2014 at 2:38 pm

    Yeah we always make savoury version. I love a lot that sweet lovely recipe

    Reply
  3. Veena Theagarajan

    August 12, 2014 at 4:06 pm

    one of my fav.. I have Asked for the disc from my mum however the sweet version is new to me.. my mum version also very similar.. will try this soon

    Reply
  4. Anitha Kirubakaran

    August 12, 2014 at 4:51 pm

    One of my fav….but i m bit scared of making as it is a big process….luks ths one is simple…planning to dig in asap…..

    Reply
  5. Anonymous

    August 12, 2014 at 5:08 pm

    Never heard about this.. Looks delicious

    Reply
  6. Girija Raghavan

    August 12, 2014 at 5:19 pm

    This comment has been removed by the author.

    Reply
  7. sindhuja

    August 12, 2014 at 6:56 pm

    Super…..nice clicks…wish to hav the sweet one…

    Reply
  8. Sathya Priya

    August 12, 2014 at 11:07 pm

    Our traditional snack looks so inviting .I never asked my mom for the recipe.Tempting seepu seedai traditional chettinad snack .

    Reply
  9. Mamta

    August 13, 2014 at 12:58 am

    Wow drooling. ..

    Reply
  10. Happys Cook

    August 13, 2014 at 1:02 am

    Never heard about it… You have made it perfectly… really wanted to try…

    Reply
  11. Sindhujabalaji

    August 13, 2014 at 4:41 am

    Really tempting snack

    Reply
  12. Padmini Raghuram

    August 13, 2014 at 7:26 am

    New recipe for krishna jayanthi thank you raks

    Reply
  13. Kaveri Venkatesh

    August 13, 2014 at 7:50 am

    Something very new to me…Looks very nice and tempting

    Reply
  14. Durga Karthik.

    August 13, 2014 at 8:30 am

    I thought it is made using a new comb.

    Reply
  15. Shama Nagarajan

    August 13, 2014 at 2:45 pm

    delicious…

    Reply
  16. Wellwisher

    August 26, 2014 at 2:39 pm

    Can we you milk instead of coconut milk?

    Reply
  17. Bhuvaneswari Swaminathan

    June 29, 2017 at 3:53 pm

    Do we need to warm the coconut milk?

    Reply
  18. Raks anand

    June 30, 2017 at 12:40 am

    You can slightly warm (not boil) and add too.

    Reply
  19. Vijiyalakshmi Anantharaj

    October 19, 2017 at 10:17 am

    rice flour is roasted or plain?

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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