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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