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Seepu Seedai is a Chettinad Special murukku also called as Seepu Murukku. The ingredient that makes this different is the coconut milk that’s added.
This deep fried snack is also made on a special acchu or press, however you can make this with a comb as the snack name says. Seepu means Comb in tamil and when the mold is not handy, a comb is used. It goes without saying that a new comb is used!
When I was sorting out my list of rice based palaharam or snacks, this was included right away as it’s been something I have been wanting to make for a long time. This is the first snack I made and of course, I couldn’t get a proper mold and the comb I used didn’t give me the required shape.
I was planning to redo it, however, there was never the time to attempt this snack. If I must talk about a recipe that didn’t work out, then it must be this one. However, the taste was very good and even the barely there meeting shape, the snack got over. I saw the acchu much later so maybe sometime later, I will get to make these again.
Chettinad Special Seepu Seedai is my Day 3 in the BM#104 Sweets & Snacks, while its another Vada Variety in Spice your Life!
Week 1 – Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa
Week 2 – Snack from the same State (Rajasthan)
Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Day 1 is Kai Murukku
Day 2 is Sakinalu
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Step By Step Pictures to make Seepu Seedai 
Seepu Seedai ~ Chettinad Special
Ingredients Needed:
1 cup Raw Rice
1/4 cup Urad Dal
1/8 cup Fried Gram Dal
1/2 cup Thick Coconut Milk
2 tsp Butter
Salt to taste
Cooking Oil for deep frying
Water hot, as required
How to make Seepu Seedai
Get your homemade rice flour ready.
Roast the Urad Dal and powder it fine. Next grind the fried gram. Make sure to sieve all the flour to remove the coarse pieces.
Extract thick coconut milk and keep it aside.
Heat coconut milk for a minute till it gets hot, you need not boil the milk.
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. If you have used up all the coconut milk, add hot water if required.
Knead to a smooth non sticky dough without any cracks.
Take your seepu seedai press. Fill the murukku press with the 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.
Join the ends of the strips around your forefinger to make cylinders. Gently remove it and place it. Repeat the same till the entire dough gets over.
Heat oil and gently drop in the seedai and fry till golden brown. Drain using a slotted ladle to a kitchen towel.
If you don’t have the seepu mold, you can use a comb and press on the long tapes to get the imprints.
Cool down then store in an airtight container.
- 1cup Raw Rice
- 1/4cup Urad dal
- 1/8cup Fried Gram Dal
- 1/2cup Coconut MilkThick first milk
- 2tsp Butter
- Salt to taste
- Cooking Oilfor deep frying
- Waterhot, as required
-
Get your homemade rice flour ready.
-
Roast the Urad Dal and powder it fine. Next grind the fried gram. Make sure to sieve all the flour to remove the coarse pieces.
-
Extract thick coconut milk and keep it aside.
-
Heat coconut milk for a minute till it gets hot, you need not boil the milk.
-
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. If you have used up all the coconut milk, add hot water if required.
-
Knead to a smooth non sticky dough without any cracks.
-
Take your seepu seedai press. Fill the murukku press with the 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.
-
Join the ends of the strips around your forefinger to make cylinders. Gently remove it and place it. Repeat the same till the entire dough gets over.
-
Heat oil and gently drop in the seedai and fry till golden brown. Drain using a slotted ladle to a kitchen towel.
-
If you don’t have the seepu mold, you can use a comb and press on the long tapes to get the imprints.
-
Cool down then store in an airtight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
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Posted in: Indian Cook
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