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.
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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 teaspoon Urad Dal Flour
- 1 cup Homemade Rice Flour
- ⅓ cup Grated Coconut
- Salt as needed
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 2 tablespoon 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 |
