Coconut Seedai is a flavourful, crunchy savoury made by shaping the dough that is blend with roasted rice flour, coconut grates & spices into balls and deep frying it. Coconut Seedai is commonly made during Krishna Jayanthi as an alternate to the regular seedai for its unique taste. Coconut Seedai for evening tea time with sweet& tea is a bliss!
Coconut Seedai is a very flavourful seedai with the tetxure and flavour 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 thankfully the thenga seedai came out so good.
Traditionally uppu seedai and vella seedai are made for Gokulashtami. Try this coconut seedai for a change and am sure you will love it.
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Coconut Seedai
Ingredients
- 1/2 cup rice flour I used store bought idiyappam flour
- 1 tsp urad dal flour roasted and sieved
- 3/4 tbsp butter at room temperature
- 1/8 cup coconut grated
- 1/2 tsp white sesame seeds
- salt to taste
- oil to deep fry
Instructions
- Dry roast rice flour for few mins until a slight vapour 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!
Coconut Seedai Recipe Step by Step
- Dry roast rice flour for few mins until a slight vapour comes out from the flour.Do not let it change color.If you check by drawing a line, it will form easily then thats 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 atleast 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 as shown.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.Drain in tissue paper.
Store in an airtight container.
Enjoy the crunchy seedais with a hot cup of tea or coffee.
Expert Tips
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