Coconut Seedai Recipe (Thengai Seedai)

Coconut Seedai is a traditional South Indian snack made especially during Krishna Jayanthi festival. This crunchy deep fried snack is made with rice flour and coconut. The small round balls turn golden and crisp when fried correctly with mild coconut flavor and taste. It is usually made in batches and stored for few days. Follow the step by step images and instructions to make Coconut Seedai.

This recipe can be prepared for festivals or even as evening snack. It is popular in many homes during festival celebrations. Coconut Seedai has crunchy texture outside and slightly firm bite inside. It is important to control moisture in the dough to avoid bursting. With proper roasting and resting, this recipe gives perfect crisp result.

Jump to:

• About Coconut Seedai
• Coconut Seedai Ingredients
• How to make Coconut Seedai Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Coconut Seedai

Coconut Seedai uses roasted rice flour as the base ingredient. It's also called as Thengai seedai. Urad dal flour is added in small quantity for flavor and structure. Also butter is mixed into the flour to give light richness. Fresh grated coconut is roasted and added for mild sweetness and texture.

This recipe is mainly prepared during festivals. It is one of the common snacks made along with other traditional sweets and savories. Coconut Seedai is shaped into small smooth balls before frying. The size is usually little bigger than a pea. Proper roasting and sieving of flour is very important in this recipe.

Texture is crunchy and firm when fried in correct temperature. It is not too spicy and has simple flavor. Sesame seeds add slight nutty taste in between bites. This recipe needs patience while rolling the balls because cracks may cause bursting. Keeping the balls smooth helps in safe frying.

I usually make this in small quantity during festival time. My family enjoys Coconut Seedai with evening coffee. It stays crisp for many days if stored properly. Coconut Seedai is a very flavorful seedai with the texture and flavor of coconut.

Coconut Seedai Ingredients

• Rice flour - I have used store bought idiyappam flour. Its the base gives a crisp texture. Make sure to roast it well to remove the moisture properly.
• Urad dal flour - I roasted and then sieved it before adding. It gives a light flavor and helps in the structure, you can also powder roasted urad dal at home if needed.
• Butter - I used room temperature butter so it mix evenly with the flour. Butter gives slight richness and helps in binding, or you can replace it with ghee if required.
• Grated coconut - I dry roasted the fresh grated coconut before mixing. It adds mild sweetness and texture, always make sure the moisture are removed completely before adding.
• White sesame seeds - I added it just for small crunch and nutty taste. You can slightly roast them before using if you prefer more stronger flavor.
• Salt - to taste, enhance the flavors and balance it perfectly.
• Oil - I just used for deep frying the balls until golden brown. Use enough oil so that the balls fry evenly on all sides.

Why You Will Love This Recipe

• Simple, traditional ingredients, big flavors
• Beginner-friendly and fuss-free with fresh coconut.
• Deliciously ready in 30 minutes.
• Customizable to your taste with ingredients present in your kitchen.
• Crunchy outside, soft inside making it irresistible.
• Perfect for festivals or anytime cravings delivering goodness in every bite.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

How to make Coconut Seedai Step by Step

1.Dry roast rice flour for few minutes until a slight vapor comes out from the flour. Do not let it change color. If you check by drawing a line, it will form easily then that's the right stage, stop roasting and switch off. Let it cool down completely. Now add it to the sieve.

2.Add urad dal flour and sieve it at least 2 times. Discard the speck.

3.Set the sieved flours aside. Now dry roast coconut until it is dry without any moisture content.

4.Now in a mixing bowl - add the sieved flours, butter, sesame seeds, coconut and salt. Mix well with your fingers so that the butter is evenly distributed. Now add water little by little.

5.Form a smooth pliable dough as shown. Now pinch a small portion. Roll into a ball slightly bigger in size than a pea.

6.Do not apply pressure while rolling just roll twice or thrice then move to next. Similarly finish the entire dough by rolling into small balls. Place them on a cloth so that it absorbs extra moisture. Heat oil in a pan - add the balls in batches and fry.

7.Fry in low medium flame, keep rolling over for even cooking. Deep fry until golden. Drain in tissue paper.

Store in an airtight container.

Expert Tips

• Roast the flour - Always roast rice flour on medium flame giving no room for moisture. This avoids seedai bursting in oil.
• Sieve everything - Sift the flours together to ensure no lumps. Smooth flour helps with smooth dough.
• Soften the butter - Room temperature butter mixes smoothly and gives the dough the perfect texture.
• Dry the coconut - Dry roast the grated coconut to remove extra moisture.
• Roll smoothly - Cracks can cause the balls to burst while frying, so roll them nice and smooth.
• Rest before frying - Resting the seedai before frying helps them to crisp up better.
• Medium heat is key - Temperature control gives even golden color and crunch.
• Test the seedai - Drop one ball into the oil first. If it bursts, your dough's too wet - just add a spoon of rice flour and try again.
• Fry in small batches - No overcrowding the pan. Cook them evenly, allowing them to stay crisp.

Serving and Storage

Serve it as an evening snack with coffee or tea. Cool it completely before storing the seedai into an airtight container to avoid sogginess. Stays fresh for up to a week. Avoid moisture and don't refrigerate. It can make them lose their crunch.

FAQS

1. Why does my seedai burst while frying?

Seedai can burst if there's too much moisture, air pockets, or cracks in the dough. Always roast and sift the flour, roll smoothly without applying pressure, and let the balls rest well before frying.

2.Can I use homemade rice flour instead of store-bought idiyappam flour?

Yes, totally! Just make sure it's super fine, well-roasted, and completely dry before using.

3.How do I know when the seedai is perfectly cooked?

They should turn golden brown and float to the top. Don't rush. Fry on medium heat for even color and crunch.

4.Can I skip the coconut?

You can, but coconut adds a beautiful aroma and richness. If skipping, maybe add a pinch of hing (asafoetida) or a hint of cumin for flavor.

5.Can I bake or air-fry seedai instead of deep-frying?

Traditionally, they're deep-fried for that iconic texture. Baking or air-frying may work, but the crunch and flavor will be a little different.

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