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Seepu Seedai, a delicious crunchy snack popular in Chettinad cuisine in TamilNadu. We usually make uppu seedai, vella seedai, thenkuzhal, adhriasam for festivals like Krishna Jayanthi. But this seepu seedai(also called as Seepu Murukku) is also made by Karaikudi people during festivals or for events like marriages, baby shower etc. Shaping of this seedai is little time consuming but worth the effort. Conventionally a seepu seedai mould and press are used to make this or we can use unused new comb to make the impression. Coconut milk added to the flours makes this seedai more interesting than the regular uppu seedai. Kids will love to insert each of this murukku in their fingers :-). A lip-smacking, crunchy snack to treat our taste buds!

Tips for making Seepu Seedai:

Homemade rice flour gives nice texture and color to the murukku than store bought rice flour.
First prepare the urad dal flour by dry roasting urad dal till its hot to handle. Then allow the roasted urad dal to cool off and grind into smooth powder.
Sieve both the homemade rice flour and urad flour atleast twice to get perfectly smooth flours. There should not be any lumps or coarse texture in the flours.
Use thin coconut milk to bind the flours together.
We can add sesame seeds or cumin seeds in the flour for enhanced flavor if we like.
Deep fry in low flame till the seedai/murukku is golden brown on all the sides and the bubbles starts to cease.
Allow the murukku to cool off before storing in air-tight container for longer shelf life.

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Recipe Card for Seepu Seedai:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING URAD DAL FLOUR

Fry Dry roast the urad dal till light brown and allow the roasted urad dal to cool down.

Take the roasted dal and grind it to a smooth powder.

Measure ½ Cup of the roasted and ground urad dal powder and sieve it to make sure we use smooth urad dal flour without any lumps.

PREPARING SEEPU SEEDAI DOUGH

In a mixing bowl, take the sieved urad dal flour along with rice flour, butter, salt and give a good mix.

Then add coconut milk little by little.

Gently knead it to a smooth dough.

SHAPING SEEDAI

Take the Seepu Seedai mould and the press. Grease the inner portion of the achu with oil. Add 2-3 fist full of the seepu seedai dough and close the achu with lid.

Take a clean chopping board, squeeze the press and mould and make long strips on the chopping board. Then using a fork, slice the long strips into 2″ long small strips.

Then take each small strip and join the ends of the strip to make a cylinder. Repeat the same method for the rest of the dough.

DEEP FRYING

Heat oil in a pan. When the oil is hot, drop a pinch of dough to check the readiness of the oil, of the pinch of dough dropped raises quickly in oil, then the oil is ready. Keep the flame in medium and gently drop the seepu seedai which we had rolled earlier in step 7