Seepu Seedai is a Chettinad Special murukku also called Seepu Murukku. The ingredient that makes this different is the coconut milk that’s added.
This deep-fried snack is also made on a special acchu or press, however, you can make this with a comb as the snack name says. Seepu means Comb in Tamil and when the mold is not handy, a comb is used. It goes without saying that a new comb is used!
When I was sorting out my list of rice-based palaharam or snacks, this was included right away as it’s been something I have been wanting to make for a long time. This is the first snack I made and of course, I couldn’t get a proper mold and the comb I used didn’t give me the required shape.
I was planning to redo it, however, there was never the time to attempt this snack. If I must talk about a recipe that didn’t work out, then it must be this one. However, the taste was very good, and even with the barely-there meeting shape, the snack got over. I saw the acchu much later so maybe sometime later, I will get to make these again.
Chettinad Special Seepu Seedai is my Day 3 in the BM#104 Sweets & Snacks, while it's another Vada Variety in Spice your Life!
Week 1 - Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa
Week 2 - Snack from the same State (Rajasthan)
Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada
Week 3 - Snack of our choice (Rice based Traditional Snacks)
Day 1 is Kai Murukku
Day 2 is Sakinalu
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Step By Step Pictures to make Seepu Seedai 
Seepu Seedai ~ Chettinad Special
Ingredients Needed:
1 cup Raw Rice
1/4 cup Urad Dal
1/8 cup Fried Gram Dal
1/2 cup Thick Coconut Milk
2 tsp Butter
Salt to taste
Cooking Oil for deep frying
Water hot, as required
How to make Seepu Seedai
Get your homemade rice flour ready.
Roast the Urad Dal and powder it finely. Next grind the fried gram. Make sure to sieve all the flour to remove the coarse pieces.
Extract thick coconut milk and keep it aside.
Heat coconut milk for a minute till it gets hot, you need not boil the milk.
Take rice flour, urad dal flour, and fried gram dal flour in a mixing bowl, add salt and butter, mix well with your hands.
Then add hot coconut milk little by little. If you have used up all the coconut milk, add hot water if required.
Knead to a smooth nonsticky dough without any cracks.
Take your seepu seedai press. Fill the murukku press with the dough.
Now start pressing them into long tapes then cut them into small strips (around 10 cm) on a big board or your kitchen counter.
Join the ends of the strips around your forefinger to make cylinders. Gently remove it and place it. Repeat the same till the entire dough gets over.
Heat oil and gently drop in the seedai and fry till golden brown. Drain using a slotted ladle to a kitchen towel.
If you don’t have the seepu mold, you can use a comb and press on the long tapes to get the imprints.
Cooldown then store in an airtight container.
Recipe
Seepu Seedai ~ Chettinad Special
Ingredients
- 1 cup Raw Rice
- 1/4 cup Urad Dal
- 1/8 cup Fried Gram Dal
- 1/2 cup Coconut Milk Thick first milk
- 2 tsp Butter
- Salt to taste
- Cooking Oil for deep frying
- Water hot, as required
Instructions
- Get your homemade rice flour ready.
- Roast the Urad Dal and powder it fine. Next grind the fried gram. Make sure to sieve all the flour to remove the coarse pieces.
- Extract thick coconut milk and keep it aside.
- Heat coconut milk for a minute till it gets hot, you need not boil the milk.
- Take rice flour, urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter, mix well with your hands.
- Then add hot coconut milk little by little. If you have used up all the coconut milk, add hot water if required.
- Knead to a smooth non sticky dough without any cracks.
- Take your seepu seedai press. Fill the murukku press with the dough.
- Now start pressing them into long tapes then cut them into small strips (around 10 cm) on a big board or your kitchen counter.
- Join the ends of the strips around your forefinger to make cylinders. Gently remove it and place it. Repeat the same till the entire dough gets over.
- Heat oil and gently drop in the seedai and fry till golden brown. Drain using a slotted ladle to a kitchen towel.
- If you don’t have the seepu mold, you can use a comb and press on the long tapes to get the imprints.
- Cool down then store in an airtight container.
I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.
Sushma Pinjala says
Wow, a new snack to me. Seepu seedai looks nice and yum. Good to know about this chettinad special snack.
Vaishali Sabnani says
Lol on the new comb ! The sedai looks lovely , love the texture of this snack , and a different shape .
Suma Gandlur says
Must be very tasty and crispy snack. I am getting to see all traditional snacks in the marathon. Recently I saw a seepu seedai recipe and loved their cute shapes. I guess probably little ones have a blast playing with them. 🙂 BTW, store bought flour can be used to make these, right?
Srivalli says
Thank you guys! Yes Suma, we can make this with store bought rice flour too, just got to ensure we keep the flour wet or moist as dry flour tends to break fast and not hold its shape.
Amara says
Wow Valli! This is new to me. Love the combination of ingredients that went into seedi and of course the shape is beautiful.
Harini Rupanagudi says
Wow! this is a new one for me. The shape is unique. Thanks for the share, Valli.
Narmadha says
It looks so crispy and delicious. I too had this in my list but didn't have time to do it. Yours is tempting me to try soon