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Chettinad Seepu Seedai recipe

Discussion in 'Recipes and Cooking Tips' started by smartteddy, Nov 18, 2017.

  1. smartteddy

    smartteddy Administrator Staff Member

    Joined:
    Dec 10, 2016
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    Seepu seedai Ingredients:

    Rice flour - 4 cup
    Urad dal flour - 1 cup
    Coconut milk - 400 ml
    Salt - to taste
    Oil - for frying

    Seepu Seedai Method:

    Soak the raw rice for half an hour. Drain the water and dry in the shade. Grind it in the mixie and sieve it. Then dry in the shade. After drying you can roast in the pan. You can stir continuously while dry roasting the flour or else the flour will be burnt. After cooling again sieve it and you can store it in the air tight container for about 4 to 6 months.


    Dry roast urad dal in a pan. After cooling grind it in the rice mill or mixie. Grind the coconut and take the milk. Warm the You must be registered for see links. Add rice flour, urad dal flour, coconut milk and salt in a bowl and mix it well and make a smooth dough.


    Take a rippon shape mould in the murukku maker and put the flour in the murukku maker. Press it in the news paper and cut into 2 inch long pieces.


    Take the pieces and roll it in the finger.


    Heat oil in a frying pan and deep fry the seepu seedai till the sound subsides.
    Note:
    If you heat more, the You must be registered for see links will curdle.

    If the coconut milk is not enough add boiling water.
     

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