Coconut Seedai | How to make Coconut Seedai ?

Seedai is one of the important Neivedhyam dish we make for Krishna Jayanthi. Coconut seedai is a traditional dish made in our home every year for Krishna Jayanthi. Unlike, salt seedai, which should be done cautiously, this coconut seedai doesn’t have the fear of bursting. A very simple to make seedai with a rich flavour of coconut. We need to make these seedai with our hand pressure only with the moisture of the freshly grated coconut. A very crispy and yummy snack. These seedai are hard to bite. We need to just put them in mouth and slowly enjoy the flavour of coconut and eventually it will crumble and you can enjoy the taste of the coconut seedai!

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Coconut Seedai

Course: Snacks

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 20 seedai

Calories: 384kcal

Author: Sowmya Venkatachalam

Seedai is one of the very popular snack that we make for Krishna Jayanthi. In Palakkad/ Kerala side coconut seedai is very common. It's ery flavorful with texture of coconut.

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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

• ▢
  First prepare the homemade rice flour using this link
• ▢
  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:

1. First prepare the homemade rice flour using this link
2. 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
3. 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.
4. 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
5. Now the delicious coconut seedai is ready for neivedhyam and for serving