Seepu Seedai
A traditional Tamil snack made by shaping a soft rice flour dough into ridged strips and deep frying them until crisp. These lightly spiced, mildly sweet seedai are festive, crunchy, and perfect with a cup of tea.
For 8 servings
- prep · ~7 min
Prepare the urad dal flour.
Dry roast the urad dal in a pan over low heat until lightly aromatic without browning too much. Cool completely, then grind to a fine powder and sieve it.
- mix · ~3 min
Mix the dry ingredients.
In a wide bowl, combine rice flour, urad dal powder, sesame seeds, cumin seeds, salt, and sugar. Add the grated coconut and mix well.
- knead · ~7 min
Make the dough.
Rub the softened butter into the flour mixture until it looks sandy. Add warm water little by little and knead into a soft, smooth dough that holds together without cracking.
TIPKeep the dough soft but not sticky. A dry dough will crack while shaping and frying. - prep · ~15 min
Shape the seepu seedai.
1.Pinch off a small lemon-sized piece of dough.2.Roll it into a short cylinder.3.Press and drag it lightly over the back of a clean comb or ridged seedai board to form lines.4.Roll the ridged strip gently and bring the ends together into a small curved piece.5.Repeat with the remaining dough and keep the shaped pieces covered.TIPIf using a comb, keep it clean and dry. Do not press too hard or the dough will stick and lose its shape. - fry · ~15 min
Deep fry the seepu seedai.
1.Heat oil in a kadai over medium heat.2.Test with a tiny bit of dough; it should rise steadily without browning too fast.3.Slide in a few shaped pieces without crowding the pan.4.Fry on medium-low heat, turning gently, until crisp and golden.5.Remove with a slotted spoon and drain well.TIPFry on steady medium-low heat so the inside cooks through before the outside gets too dark. - rest · ~20 min
Cool the seepu seedai completely.
- serve
Store or serve the seepu seedai.
Serve once fully cooled for the best crunch, or store in an airtight container after cooling completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sieve both rice flour and ground urad dal well so the dough shapes smoothly over the comb without tearing.
- 2Keep the dough covered with a damp cloth while shaping; exposed dough dries quickly and cracks at the ridges.
- 3If the dough sticks to the comb, lightly grease the comb or dust it with a tiny bit of rice flour.
- 4Do a test fry with one piece first; if it breaks, knead in a spoon of rice flour, and if it cracks, sprinkle in warm water.
- 5Fry in small batches on medium-low heat so the ridged pieces cook through and stay crisp after cooling.
- 6Cool completely before storing, or trapped steam will soften the seepu seedai and dull the crunch.
Adapt it for your goals.
Spicier
Add a pinch of red chilli powder or crushed black pepper to the dough for a warmer, more savory tea-time version.
veganVegan
Replace butter with hot coconut oil or neutral oil to keep the same crumbly texture without dairy.
no coconutNo-coconut
Skip the fresh coconut for a longer shelf life and a slightly lighter, crisper finish.
jaggery sweetJaggery-sweet
Replace sugar with a small amount of powdered jaggery for a deeper, more traditional sweetness.
Why this is on our healthy list.
Naturally Gluten Free
Made primarily with rice flour and urad dal, this snack suits those avoiding wheat-based festive snacks.
Includes Lentil Protein
The roasted urad dal adds plant protein and makes the snack more nourishing than plain rice flour crackers.
Seeds Add Good Fats
Sesame seeds and coconut contribute natural fats and extra texture along with their rich nutty flavor.
Frequently asked questions
The dough is usually too dry. Sprinkle in a little warm water, knead again, and keep the rest of the dough covered while you work.
