1

To begin the preparation of Classic Chettinad Seepu Seedai, first sift the rice flour twice.

2

Sift the urad dal flour twice.

3

Mix the two flours, add salt and sift again.

4

In a medium size bowl, add the sifted flours, butter, coconut milk and knead to make a smooth and crack free dough, adding little water if required.

5

Cover with a damp cloth and let it rest for 15 minutes.

6

If you have a seepu seedai press, then grease the press, fill it with the dough .

7

In a greased butter paper, make long strips and cut them into 7 cm strips and join their ends to make cylindrical shapes.

8

Alternatively, if you do not have a seepu seedai press, take a small portion of the dough, and press it around your greased index finger, without covering the top .

9

Gently press a fork to give line impressions on the seedai.

10

Remove the shaped dough from your finger carefully and place it vertically on a dry kitchen towel or butter paper. Shape the remaining dough similarly.

11

Heat oil for frying the seedai.

12

Once the oil is hot, fry the seedai over low/medium flame, till they are uniformly fried and then drain them in a tissue.

13

Once cooled, store them in an airtight container (can be stored for 4-5 days).

14

Your Classic Chettinad Seepu Seedai is ready to be served at your next tea party or during the festive season.

Important Notes:

1

To prepare the urad dal flour, dry roast 1/2 cup of urad dal in a kadai or pan till they turn slightly red/brown . Allow it to cool completely, grind them to a fine powder.

2

If preparing rice flour at home, soak the raw rice for 1 hour, drain and spread the rice in a kitchen towel for 30 minutes.

3

Grind them to a fine powder and lightly roast them in a kadai till the extra moisture is absorbed.

4

While shaping the seedai, keep the remaining dough covered with moist cloth to prevent the dough from drying.

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