Chettinad Seepu Seedai Recipe | Seepu Seedai Murukku

Seepu Seedai is a famous Chettinad snack that is prepared during Diwali. Seepu seedai is prepared mainly with rice flour, roasted gram flour, black gram flour, and coconut milk. One of the delicious snacks with the flavor of coconut milk.

Each house prepares this in a different way. Some add roasted gram flour along with urad dal flour and some make it with moong dal flour. We make it with roasted gram flour and hence sharing the same. The traditional method of making this murukku takes lots of time and effort. Usually, rice is soaked, dried, powdered, roasted and then used in this recipe.

Here I am showing the easy method by using the store-bought idiyappam flour. Use any branded idiyappam flour. Also, use freshly extracted coconut milk which gives a nice taste to this murukku. In regular murukku recipe, we add water and mix the dough, whereas in this we need to heat the coconut milk and then bind the dough.

This seepu seedai is made with a special acchu plate. In my murukku press, I did not have that plate and especially I had to make the plate (That is why there is a difference in the color and size of the plate which I have used). You can find a similar plate in the biscuit press too. Instead of murukku press, you can even use it. Now let us see how to make this recipe.

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Chettinad Seepu Seedai Recipe | Seepu Seedai Murukku

Print Recipe

Crispy and crunchy murukku from the region of Chettinad.

• CourseEvening Snack
• CuisineChettinad, South Indian

Servings	Prep Time
2 cup	20 min

Cook Time

30 min

Servings Prep Time 2 cup 20 min

Cook Time 30 min

Chettinad Seepu Seedai Recipe | Seepu Seedai Murukku Print Recipe Crispy and crunchy murukku from the region of Chettinad. CourseEvening Snack CuisineChettinad, South Indian Servings Prep Time 2 cup 20 min Cook Time 30 min Servings Prep Time 2 cup 20 min Cook Time 30 min

Ingredients

• 1 cup Rice flour Idiyappam flour
• 2 tbsp Urad Dal flour/Uluttam Paruppu maavu roasted n powdered
• 1/4 cup Roasted gram flour/Pottukadalai Maavu
• 2 tsp Butter
• 1 tsp Sesame seed/Ellu
• 1/2 cup Coconut Milk Thick milk
• salt to taste
• 1 cup oil to deep fry

Servings: cup

Instructions

1. Dry roast 4 tbsp of black gram flour dal until a nice aroma comes and do not let the color change. Let it cool. Then grind it to a smooth powder. Sieve it. We are going to use only 2 tbsp of prepared black gram powder in this recipe. Also, Powder roasted gram and measure to 1/4 cup and set aside.
2. In a wide bowl add rice flour, roasted gram flour, black gram flour, sesame seeds, salt, melted butter and crumble all well.
3. Slightly heat the coconut milk. Do not boil the milk as it will curdle.
4. Now add this warm coconut milk little by little in the crumbled mixture and make a soft dough.
5. The murukku press shown in the video is used in making seepu seedai (seepu seedai plate).
6. Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep a butter paper ready by applying oil on it.
7. Press the dough into a long strip and cut it into 1 and a half-inch pieces. Take both the end of each piece and join it in the shape of a ring as shown in the video. Keep all the rings ready.
8. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 10-12 murukkus at a time. Do not overcrowd.
9. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
10. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.

Recipe Notes

• Use any good brand rice flour. 
• Always cook murukku in medium-low flame to evenly cook.
• Instead of sesame seeds, you can use carom seeds or cumin seeds.
• Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry. 
• If you feel the dough is getting dry and not able to press, sprinkle little water or coconut milk and mix it thoroughly.
• Always keep the dough closed with a cloth or lid to prevent it from getting dry.
• If making in large quantities always make it in batches.
• To get the coconut milk taste either use coconut oil to deep fry the murukku or any other odorless oil like canola oil or sunflower oil to fry.
• I did not use any chili powder or pepper powder too. If you want you can add any one of them.

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Crispy and crunchy Seepu Seedai from the region of Chettinad is ready to relish.

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