Coconut Seedai is a traditional South Indian snack that brings the joy of celebrating Krishna Jayanthi in every crunch. These golden, bite-sized delights are handcrafted using roasted rice flour, urad dal flour, a touch of butter, sesame seeds, and freshly grated coconut. Follow the step by step images and instructions to make Coconut Seedai.
These seedais are moist, firm, and are dried in air for a short time before they take their dip in hot oil. This step is important as it allows them to rest, dry out slightly, and reduces the chances of bursting while frying.
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About Coconut Seedai
Coconut Seedai is an old-school snack, still relished in the modern era. The recipe is a beautiful blend of tradition and ease. The ingredients are simple pantry staples, making it easy to recreate this festive favorite in a jiffy.
The key ingredients each play a special role. Butter adds a subtle softness, coconut lends a gentle crunch and natural sweetness, and sesame seeds bring a nutty flavor. Together, they make these seedais flavorful, festive, and full of nostalgic charm.
This recipe is made simple and beginner –friendly. Remember to roll the dough into smooth, crack-free balls and let them rest before frying. This ensures even cooking and also the risk of bursting in the oil. Celebrate it as a prasadham or a simple tea time snack, this recipe is mix of tradition, taste and texture in every bite.
Coconut Seedai is a very flavorful seedai with the texture and flavor of coconut. This is another experiment today and it came out so crunchy. I was in a doubt as this time tried with store bought flour but thenga seedai came out so good and that justifies the post here.
Coconut Seedai Ingredients
- Rice flour – This is the base of seedai. By using idiyappam flour, seedai are fine and smooth, giving a crispy texture after frying. Roast slightly to remove moisture and prevent from bursting.
- Urad dal flour – Adds a gentle nutty flavor and helps to bind the dough. This helps to keep the texture light, giving a fluffy feel inside.
- Butter – This beauty adds richness and softness to the dough. With this, seedai stays crunchy from outside while tender inside.
- Grated Coconut – this adds a natural sweetness to seedai, giving a mild chew feel, with a soulful aroma making this version a real hit!
- White Sesame Seeds – Adds a light crunch and earthy warmth in every bite keeping it traditional and tasty.
- Salt – to taste, enhance the flavors and balance it perfectly.
- Oil – for deep frying. The temperature has to be just right to get that golden brown perfection without any bursting drama in the kadai.
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.
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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.
If you have any more questions about this Coconut Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Coconut Seedai Recipe | Thenga Seedai Recipe
Ingredients
- 1/2 cup rice flour I used store bought idiyappam flour
- 1 teaspoon urad dal flour roasted and sieved
- 3/4 tablespoon butter at room temperature
- 1/8 cup coconut grated
- 1/2 teaspoon white sesame seeds
- salt to taste
- oil to deep fry
Instructions
- Dry roast rice flour for few mins 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 siever.
- Add urad dal flour and sieve it at least 2 times. Discard the speck.
- Set the sieved flours aside. Now dry roast coconut until it is dry without any moisture content.
- 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. Form a smooth pliable dough.
- Now pinch a small portion. Roll into a ball slightly bigger in size than a pea.
- 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.
- Fry in low medium flame, keep rolling over for even cooking. Deep fry until golden brown.
- Drain in tissue paper. Store in airtight container and enjoy Coconut Seedai!
Notes
- 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.
Sankari
Hi Sharmi,
Nice recipe n pictures as well! measurement for coconut? I think it’s missing.
Sharmilee J
updated it now
Jayashree
Interesting addition of good quantity of coconut to regular seedai recipe. Thanks for sharing.bookmarked