Classic Chettinad Seepu Seedai Recipe

  • To begin the preparation of Classic Chettinad Seepu Seedai, first sift the rice flour twice.

  • Sift the urad dal flour twice.

  • Mix the two flours, add salt and sift again.

  • In a medium size bowl, add the sifted flours, butter, coconut milk and knead to make a smooth and crack free dough, adding little water if required.

  • Cover with a damp cloth and let it rest for 15 minutes.

  • If you have a seepu seedai press, then grease the press, fill it with the dough .

  • In a greased butter paper, make long strips and cut them into 7 cm strips and join their ends to make cylindrical shapes.

  • Alternatively, if you do not have a seepu seedai press, take a small portion of the dough, and press it around your greased index finger, without covering the top .

  • Gently press a fork to give line impressions on the seedai.

  • Remove the shaped dough from your finger carefully and place it vertically on a dry kitchen towel or butter paper.¬†Shape the remaining dough similarly.

  • Heat oil for frying the seedai.

  • Once the oil is hot, fry the seedai over low/medium flame, till they are uniformly fried and then drain them in a tissue.

  • Once cooled, store them in an airtight container (can be stored for 4-5 days).

  • Your Classic Chettinad Seepu Seedai is ready to be served at your next tea party or during the festive season.

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