Coconut Seedai | How to make Coconut Seedai ?
A crispy, coconut-infused delight for festive occasions! Explore the unique flavors and textures of this traditional South Indian snack. Learn to make Coconut Seedai and add a delightful twist to your celebration.
Among the array of Neivedhyam dishes prepared for Krishna Jayanthi, one dish holds a special place in our hearts – Coconut Seedai. This traditional delicacy graces our home every year during the festive occasion. Unlike its counterpart, salt seedai, which requires cautious preparation to prevent bursting, coconut seedai eliminates that concern entirely.
Crafting coconut seedai is a simple yet rewarding process, with a rich coconut flavor that tantalizes the taste buds. The magic of this delicacy lies in the hands of the maker, as it’s formed solely through hand-pressed dough infused with the moisture of freshly grated coconut. The result is a crispy and irresistible snack that’s delightfully challenging to bite into.
Savoring coconut seedai is a unique experience. As you place one in your mouth, you’ll slowly immerse yourself in the rich coconut flavor. Gradually, it crumbles, releasing its delectable essence, allowing you to relish every bite of this exquisite treat.
You may also want to try
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- Vella Seedai (Jaggery Seedai) – Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture
- Seepu Seedai – Seepu Seedai Recipe is a traditional yummy snack made with rice flour, dal and coconut milk. A very crunchy and crispy snack usually made during Diwali or Krishna Jayanthi festivals. A crunchy and tasty snack
Recipe card
Coconut Seedai
Servings: 20 seedai
Calories: 384kcal
A crispy, coconut-infused delight for festive occasions! Explore the unique flavors and textures of this traditional South Indian snack. Learn to make Coconut Seedai and add a delightful twist to your celebration.
Print Recipe
Ingredients
- 1 tsp Urad Dal Flour
- 1 cup Homemade Rice Flour
- 1/3 cup Grated Coconut
- Salt as needed
- 1/4 tsp Asafoetida (Asafetida / Hing)
- 2 tbsp Oil also needed for frying
Instructions
- Homemade rice flour is the best option for seedai than the store bought rice flour. Prepare the rice flour to start with
- Along with this homemade rice flour, add urdhal powder (dry fry the urdhal (without oil) in a pan and make a fine powder. Sieve before using it.), grated coconut, hing and salt and mix it well.
- Now with the hand pressure make small balls of mixture and keep it aside in a plate. Try not to add water to make the balls. You should be able to make the balls with the moisture from the coconut.
- Heat the oil in the pan, and once the oil is hot, add 8-10 coconut seedai balls at a time and deep fry it till it becomes golden color. Repeat the process for the rest of the flour.
- Now the delicious coconut seedai is ready for neivedhyam and for serving.
Video
Notes
1. Make all the balls first and then go for deep fry. This will allow the balls to dry in the air for some time.
2. If the mixture becomes very dry and if you are not able to make a ball, then you can sprinkle little water on it and make the balls. If you add more water, then it will create a problem when you put the ball in the oil.
Nutritional Info
Nutrition Facts
Coconut Seedai
Amount Per Serving (100 g)
Calories 384
Calories from Fat 414
% Daily Value*
Fat 46g71%
Carbohydrates 41g14%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Homemade rice flour is the best option for seedai than the store bought rice flour. Along with this homemade rice flour, add urid dhal powder (dry fry the urid dhal (without oil) in a pan and make a fine powder. Sieve before using it.), grated coconut, hing and salt and mix it well
- Now with the hand pressure make small balls of mixture and keep it aside in a plate. Try not to add water to make the balls. You should be able to make the balls with the moisture from the coconut.
- Heat the oil in the pan, and once the oil is hot, add 8-10 coconut seedai balls at a time and deep fry it till it becomes golden color. Repeat the process for the rest of the flour
- Now the delicious coconut seedai is ready for neivedhyam and for serving
Note :
- Make all the balls first and then go for deep fry. This will allow the balls to dry in the air for some time.
- If the mixture becomes very dry and if you are not able to make a ball, then you can sprinkle little water on it and make the balls. If you add more water, then it will create a problem when you put the ball in the oil.
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| Coconut Seedai |
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Mami, I have done Coconut cheedai. It is very tasty.Thank you
Maavai varukka vendama
Hi, usually we grind rice flour in rice mill and we keep the ground flour in sun.But nowadays we are preparing rice flour using mixer and hence we surely need roasting. I have changed the post accordingly.
Mami can we use store bought rice flour. If so should we roast that too
Namaste mami, i am ready for the war again. Your recipe has given me a boost to try doing seedai again. i had done seedai previously, but it started bursting like crackers over me. Any tips to avoid that situation again.
Urad flour- 1teaspoon or 1 tablespoon for this recipe