Seepu Seedai is a Chettinad Special murukku also called as Seepu Murukku.I've grown up eating chettinad snacks like athirasam, thenkuzhal murukku
and seepu seedai.When we visit our native town Karaikudi it is a must for us to buy a pack of all these chettinad special snacks and if my mama visits us he brings a pack too.This is a authentic chettinad special recipe which I got from my athai, I referred my chettinad cookbook too.
I have helped amma just for rolling seepu seedai during my school days and I wanted to try this and post it here but all these days I didn't have the proper achu(seepu murukku press) so kept delaying.The seepu murukku press amma gave me was slightly twisted so the seepu seedai tapes were not even, my perimma had sent me the press last week and yesterday I gave it a try....I was so surprised that I got the tapes perfect that even amma appreciated me...happy me :)
Check other muruku recipes here :
3.Maida Mullu Murukku
7.Wheat Flour Murukku
I have given the steps and detailed instructions so that its easy for beginners to try it. I have also included alternate method for those who don't have the seepu seedai press mould by using a unused new comb. The process of making seepu seedai is sure time consuming so plan your day accordingly....but at the end of the day am sure its worth the effort....I love the flavour of coconut milk the best in this seepu seedai.If you ask me, I didnt find any difficulty to make it single handedly..the only thing is it takes time but I loved the making process...it was fun :)
Seepu Seedai Recipe - Ingredients
Preparation Time : 40 mins | Cooking Time : 20 mins | Makes : 15 small murukku
Raw Rice - 1 cup
Whole Urad Dal - 1/4 cup
Fried Gram Dal - 1/8 cup
Thick Coconut Milk - 1/2 cup
Butter - 2 tsp
Salt - to taste
Oil - to deep fry
Hot Water - as required
Recipe Category: Snack | Recipe Cuisine: South Indian
Measures using ReadyMade Flour:Rice Flour - 1 cup
Urad Dal Flour(roast & ground) - 1/4 cup
Fried Gram Dal Flour(roast & ground) - 1/4 cup
Thick Coconut Milk - 1/4 cup
Butter - 1 tsp
Salt - to taste
Oil - to deep fry
Hot Water - as required
- First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only.Then transfer this to a mixer.
- Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve it.
- Take coconut in a mixer, add little water and grind it.
- Now extract coconut milk, use a strainer to do this.Then dry roast urad dal till golden brown.
- Cool down and transfer urad dl to a mixer and grind it a fine powder,Set aside.Take fried gram dal in a mixer.
- Grind it to a fine powder and Sieve both the flours together.Discard the rava mixture and collect the sieved flour alone.Heat coconut milk for a minute till it gets hot, don't boil just heat it up.
- Take rice flour,urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter mix well with your hands.Then add hot coconut milk little by little.
- Add hot water if coconut milk isnt enough.Form a smooth nonsticky dough without any cracks.Take your seepu seedai press...Now fill the murukku press with little dough.
- Now start pressing them into long tapes then cut them into small strips(around 10 cm) on a big board or your kitchen counter.I used my wooden board.
- Join the ends of the strips around your forefinger to make cylinders like shown below.Gently remove it and place it.Repeat the same till the entire dough gets over.
- Heat oil, to check if the oil is hot just add a pinch of the dough....if it raises immediately then oil is ready...Now carefully add the prepared seepu seedai's may be 6-7 at a time and fry till golden brown.Drain in tissue paper.
- This is an alternate method if you dont have the seepu seedai press....but this method using comb is sure time consuming.First grease the board with oil...take a small portion of dough and roll it to 2mm thikness...then use a new unused comb and press it slightly so that the impression is on the thumb.Cut into strips and roll it as mentioned before.
Cool down then store in an airtight container.
Ready to munch seepu seedai for this Diwali?! :)
- Homemade flours can be made in advance and stored.
- The dough should not be runny and should not be dry.If its dry sprinkle little water and then mix it again.
- You can replace butter with ghee too, use the same measure mentioned.
- If the dough is little loose then you will not be able to press long tapes, it will start to break in between in that case sprinkle little more rice flour and mix well to get a smooth nonstick dough.
- It took me around 1.5 hrs to complete for 1 cup measure so I understand it takes time so plan accordingly.But the time includes clicking the steps and videoshoot also :)
- Sieving the flours is really important, if there are any grainy particles then it will get stuck to the press and will be difficult while pressing.
- I used homemade flours.You can use readymade flours too but use the 2nd ingredient measure for it.
- Coconut milk will not be enough for the entire flour, so add hot water.
- Cook in low medium flame and regulate heat as and when it goes high / low.
- The seedais grow in size while getting fried so just add 6-7 at a time and fry in batches.Don't overcrowd while frying.Carefully flip over to other side while frying so that it doesn't change its shape.
- Use a big lengthy board or a big plate so that you can press lengthy tapes.Just press 3-4 tapes at a time, them cut and make roundels then continue pressing.If you press more the tapes will become dry and tend to break.
Labels: Chettinad Recipes, Diwali Savoury Snacks, Diwali Special