Seeppu seedai chettinad special

Seeppu Seedai:

Savory snack Seeppu Seedai is famous in Chettinad region,  mild taste  and aromatic with coconut milk flavor. Which is also an ideal snack for the children, they enjoy by  wearing it as a ring on their fingers to munch it. Seepu Seedai was rolled with the help of Comb meaning Seepu in olden days but now dies are available in a handy manner  to reduce the burden of making this Seepu Seedai. The texture of it gives the look of comb so-called seeppu seedai.

Seeppu Seedai
Seeppu Seedai



Raw rice flour mavu-4 cups

Urad dal flour-1 cup

Fried channa dal flour -1/4 cup

Butter-4 tsp

Coconut milk diluted-2 or 2 1/2 cups

Salt 2 tsp

Oil 1/2 litre  to fry

Method to prepare:

Soak the raw rice for half an hour. Drain the water and dry in the shade. Grind it in the mixer and sieve it. Then dry in the shade again . After an hour or two, you can roast in the pan. Stir continuously to avoid the flour getting burnt at the bottom. Roast till it gets hand bare-able heat. 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 mixer.

Grind the coconut to extract milk from it. Heat the milk lukewarm.

Add rice flour, urad dal flour, butter and salt in a bowl and mix it well by adding warm coconut milk and make a smooth dough.

Take a seeppu  shaped (striped) mould in the murukku maker and fill the flour into it.

Press it in long to the butter paper or plate, cut them into 2 inch long pieces.

Make every piece roll it in the finger, press it on its end.


Heat oil in a frying pan, place Seedai in an upright position and deep fry till the sizzling sound subsides.

Drain oil and transfer to paper towelled dish.




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