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A crispy, savory snack from Chettinad cuisine, made with rice flour and coconut milk. These bite-sized, ridged delights are deep-fried to golden perfection, making them an irresistible tea-time treat or festival specialty.
Prepare the Flour Mixture
Make the Dough
Shape the Seedai
A crispy, savory snack from Chettinad cuisine, made with rice flour and coconut milk. These bite-sized, ridged delights are deep-fried to golden perfection, making them an irresistible tea-time treat or festival specialty.
This south_indian recipe takes 50 minutes to prepare and yields 6 servings. At 338.89 calories per serving with 4.69g of protein, it's a moderately challenging recipe perfect for snack.
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Deep Fry the Seedai
Drain and Store
Add 1/2 teaspoon of red chili powder or finely crushed black pepper to the dough for a spicy kick.
Incorporate 1 tablespoon of white or black sesame seeds into the dough for a nutty flavor and extra crunch.
Add 1/2 teaspoon of garlic powder to the dry ingredients for a subtle garlic aroma.
Mix in 1 tablespoon of finely chopped curry leaves into the dough for a fresh, herby taste.
Made from rice flour, this snack is a good source of carbohydrates, providing a quick boost of energy.
This recipe uses rice flour and urad dal flour, both of which are naturally free from gluten, making it a suitable snack for those with gluten intolerance.
This recipe is entirely plant-based, making it suitable for vegetarian and vegan diets.
A serving of about 0.75 cup (70g) contains approximately 280-320 calories, primarily from carbohydrates and fats from the deep-frying process.
Seepu Seedai is a traditional deep-fried snack, making it high in calories and fat. It's best enjoyed in moderation as an occasional treat. It is, however, naturally gluten-free.
Yes. While the traditional ridged shape comes from the press, you can roll the dough into a thin log and cut it into small pieces. Alternatively, use a piping bag with a star nozzle to pipe the strands before cutting.
This usually happens for two reasons: the dough was too soft and wet, or the oil temperature was too low. Ensure the dough is pliable but firm, and always fry on a consistent medium heat.
When stored in a completely airtight container after cooling down fully, Seepu Seedai can stay fresh and crispy for up to two weeks at room temperature.
While frying gives the authentic crispy texture, you can bake them for a healthier version. Arrange the shaped seedai on a baking sheet, lightly brush with oil, and bake at 180°C (350°F) for 15-20 minutes or until golden and crisp, flipping halfway through. The texture will be more like a cracker.
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