Seepu Seedai Recipe – Chettinad Seepu Murukku

Seepu Seedai is a traditional snack often made in tamilian homes during diwali or Krishna jayathi festival. This snack is famous in chettinad region in Tamilnadu and traditional made with a comb and hence the name seepu(comb) and flavored with coconut milk and deep fried in coconut oil!  I have used few short cuts – used a regular murukku press with ribbon atchu to cut down on the time and flavored the regular oil with little coconut oil just to get the taste! There are both sweet and savory version and today i will be sharing the savory version… which is more addictive and can’t stop munching…. I adapted the recipe from this blog called snacksbreak.blogspot which has the way to prepare it with homemade rice flours and I substituted and adjusted the recipe to suit my needs.

Some snack recipes to try…

1. Mullu Murukku
2. Butter Murukku
3. Pottukadalai Murukku
4. Uppu Seedai

Ingredients
Homemade Rice flour / Idiyappam flour	1 cup
Roasted Urad flour / Ulundu maavu	1/4 cup
Roasted gram flour / Pottukadalai maavu	1/4 cup
Salt	1 teaspoon
Ghee / Butter (room temperature)	1 & 1/2 teaspoons
Coconut milk (lightly thick)	1/2 cup (Refer notes)
Water (slightly warm)	2 tablespoons
Oil (for deep frying) (canola + coconut oil)	2 cups (1 & 3/4 cup canola + 1/4 cup coconut oil)

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Lets see how to make this Seepu Seedai

I have used store bought Idiyappam flour, Urad flour and Homemade roasted gram flour for this recipe.

Combine (Idiyappam flour / roasted rice flour / Homemade rice flour), (Roasted gram four / pottukadalia maavu) and (Roasted Urad flour / Ulundu maavu) along with salt in a wide bowl. (Even though these are pre sieved flours… i would recommend you to sieve the flour once again, this will help to yield nice smooth dough strips without any cracks)

Grind fresh grated coconut with water to a fine paste consistency and squeeze out the thick coconut milk.  (Grind about 1 cup grated coconut with 3/4 cup water and grind to fine consistency, squeeze out the milk and keep it ready) Coconut milk cannot be too thick, it will make the murukku very hard when fried)

Add ghee to the flour mixture.

Mix to combine well. Slowly add the coconut milk and start kneading. Half cup coconut milk will not be enough for the rice flour, add warm warm as needed to make a smooth dough. I have used about 2 tablespoons of water but may require more depending on the quality of the flour used.

Make a soft pliable dough, smoothen without any cracks.

Grab this mold / atchu  shown above and fit it to your murukku press. Stuff the press with some dough and close it.

Press on top of a tray or plate (as shown above) in one stretch to form a long strip.

Make as many strips as possible with the dough inside the murukku press. Refill if needed.

Cut the strips into tiny strips (about 2 inch long) (shown above)

Wrap each strip around your index finger and seal the ends by lightly pressing one end over the other.

Make more rings and keep them ready for frying.  While making these, start heating oil as you don’t want to keep them outside for long, they may dry out. This proces sis time consuming, get your kids to help…. 😆

Fry them in little batches. Always try a sample before dumping all of them in the oil. Test the oil temperature – Pinch a little dough in the hot oil and see if its swings right up, then you have right oil temperature. If it sinks and breaks to settle in the bottom then the oil is not hot enough. If it burns then the oil is too hot. The rings will get bigger when you start frying so make remove for them to swim in oil 🙂

Fry till they turn golden biscuit brown color all over. Fry them over medium high flame for few minutes.

Drain all the excess oil by placing them over a paper towel/ tissue. Let them cool completely and then store them in air tight box. They stay good for couple of week if store air tight.

Notes

• Makes 40- 50 rings approx
• Homemade rice flour / Patha padutha patta arisi maavu will yield nice crispy murukkus, I ahve used ready made idiyappam flour which also works like a charm. Raw rice works too… but taste and texture differs. I have used this brand roasted rice flour for this recipe.

• Too much thick coconut milk will make the murukku very hard, so use light coconut milk, use the measure given above.
• Extra water will be needed to make the dough, so adjust according to the quality of the flour. I have used about 2 tablespoons approx.
• You can still make this murukku without the press. Roll out the dough like a chapati and cut them into strip and place a clean comb & press to make the comb impression on it and then cut them to make rings.
• Traditionally these are deep fried in coconut oil, I’have used regular canola oil and flavored it with 1/4 cup coconut oil blend.