Seepu Seedai

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, sift together the rice flour and urad dal flour. This aerates the flour and prevents lumps.
   • Add the cumin seeds, asafoetida, and salt to the sifted flours.
   • Whisk everything together to ensure the spices are evenly distributed.
2. 2

   Make the Dough

   • Add the softened unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
   • Gradually pour in the thick coconut milk, a little at a time, while kneading.
   • Continue to add milk and knead until you form a smooth, pliable, and non-sticky dough. The final dough should be soft but firm, without any cracks.
3. 3

   Shape the Seedai

   • Grease the inside of a seepu seedai press or a murukku press fitted with a star-shaped plate.
   • Take a portion of the dough and fill the press, ensuring there are no air pockets.
   • Press the dough out onto a clean, greased surface (like a banana leaf or parchment paper) into long, ridged strands.
   • Use a knife or your fingers to cut these strands into uniform 1-inch pieces.
4. 4

   Deep Fry the Seedai

   • Heat the oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the top steadily.
   • Carefully slide a batch of the cut seedai pieces into the hot oil, being careful not to overcrowd the pan.
   • Fry for about 4-6 minutes, stirring gently from time to time for even browning.
   • The seedai are done when they turn a light golden brown and the vigorous bubbling of the oil subsides.
5. 5

   Drain and Store

   • Using a slotted spoon, remove the fried seedai from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
   • Let them cool completely to room temperature. They will become much crispier as they cool.
   • Once fully cooled, store in an airtight container. They will stay fresh for up to two weeks.

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