This will serve as a ideal snack for the kids and evening snack along with Tea or Coffee. Seepu Seedai is easy to make and can be stored for about a month or two.
Come let us see how to make Seepu Seedai.
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Seepu Seedai is a modified form of Murukku except for the shape due to the die by which it is made. Seepu Seedai was made with the Comb meaning Seepu in olden days but now dies have come handy and have reduced the burden of making this Seepu Seedai.
Seepu Seedai and Thenkuzhal are common Savory snack of Chettinad and is common in all Chettinad Homes and is also sold in many shops readymade. The Seepu Seedai is famous in some sweet shops too.
- Rice flour – 4 cup
- Urad dal flour – 1 cup
- Coconut milk – 400 ml
- Salt – to taste
- Oil – for frying
Soak the raw rice for half an hour. Drain the water and dry in the shade. Grind it in the mixie and sieve it. Then dry in the shade. After drying you can roast in the pan. You can stir continuously while dry roasting the flour or else the flour will be burnt. After cooling again sieve it and you can store it in the air tight container for about 4 to 6 months.
Dry roast urad dal in a pan. After cooling grind it in the rice mill or mixie. Grind the coconut and take the milk. Warm the coconut milk. Add rice flour, urad dal flour, coconut milk and salt in a bowl and mix it well and make a smooth dough. Take a rippon shape mould in the murukku maker and put the flour in the murukku maker. Press it in the news paper and cut into 2 inch long pieces. Take the pieces and roll it in the finger. Heat oil in a frying pan and deep fry the seepu seedai till the sound subsides.
If you heat more, the coconut milk will curdle.
If the coconut milk is not enough add boiling water.