Karupatti Seedai is a crunchy tasty sweet snack that is made by blending rice flour with karupatti and shaped into small balls then fried in oil. It is a must try at home during festivals for the taste, also the snack feels crispy and crunchy and is best served fresh and warm.
This is simple and easy to make in 30 minutes. It just has basic ingredients and simple frying. Each bite has karupatti flavour and the rice flour makes it crispy, the sesame seeds and coconut add texture and together it feels satisfying to eat. This comes together quickly without requiring much effort.
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About Karupatti Seedai
Karupatti Seedai is quick and easy to make with rice flour and karupatti blend together and shaped into balls then fried. You can enjoy karupatti in a different form and this recipe can be made ahead and kept in an airtight container, this seedai stay crispy and fresh for days and taste really good.
The texture is crispy and crunchy when you bite into it together and tastes really good. This seedai has natural sweetness from karupatti and aromatic flavour from cardamom and ginger. Sesame seeds and coconut add little crunch and flavour to the snack.
The recipe is flexible and depends on how sweet your karupatti is. You can adjust jaggery based on your taste preference. Some people like more coconut for flavour while others prefer plain. You can also add nutmeg powder instead of dry ginger if you want different flavour.
I usually make this during festivals and my family like it really fresh. The crunchy texture and karupatti flavour make it a favorite at home. It is healthier compared to packed junk foods and everyone enjoys it.
Karupatti Seedai Ingredients
- Rice Flour - I have used rice flour for the base of the seedai. It gives crispy texture and acts as main ingredient for the snack.
- Urad Dal Flour - I use urad dal flour for flavour and binding. It helps make the seedai more flavorful and hold together well.
- Karupatti - I added karupatti for sweetness and flavour throughout the snack. You can also use regular jaggery if karupatti is not available.
- Sesame Seeds - I used for crunch and nutrition in the seedai. Sesame seeds add nice texture and light nutty flavour to the snack.
- Coconut - I added grated coconut for flavour and texture. It gives little crunch and aromatic taste to the seedai.
- Cardamom Powder - I used for flavour and aroma. It gives pleasant taste to the snack that balance the sweetness.
- Dry Ginger Powder - I added for flavour and warmth. It complements the cardamom well and add depth to the taste.
- Butter - I used for richness and flavour. Butter makes the seedai more delicious and help bind all ingredients.
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How to make Karuppati Seedai Step by Step
1.To a sauce pan - take karupatti(palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.
2.In a pan add rice flour(I used store bought), add urad dal flour(homemade).
3.Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.Now add this to a mixing bowl or pan - add butter, sesame seeds, dry ginger powder, cardamom powder, coconut.
4.Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.
5.Mix well then add little water, bring together to a soft dough.
6.Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 minutes. Heat oil, add few balls and fry first.
7.Fry till reddish brown. Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.
Cool down then store in an airtight container.
Expert Tips
- Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
- Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down.
- Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
- Frying Temperature - I fry on low to medium flame until reddish brown color.
- Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.
Serving and Storage
Serve Karupatti Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.
FAQS
1.Can I use regular jaggery?
Yes you can use regular jaggery if karupatti is not available. Taste will be slightly different but seedai will turn out really good.
2.Why are my seedai not crispy?
Make sure you fry on low to medium flame slowly until they are reddish brown. If oil is too hot they brown quickly but stay raw inside.
3.Can I skip sesame seeds?
Yes you can skip sesame seeds if you don't have them. Coconut alone give nice flavour and texture to the seedai.
4.How long do they stay crispy?
You can store it in airtight container for about one week. Consume within for best crispiness and flavour.
5.Can I skip butter?
Yes you can skip but butter adds mild flavour and best taste, texture.
If you have any more questions about this Karuppati Seedai Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Karupatti Seedai Recipe
Ingredients
- ½ cup rice flour
- 1 teaspoon urad dal flour
- ¼ cup jaggery
- ⅛ cup water
- ½ tablespoon butter at room temperature
- ½ tablespoon grated coconut
- ½ teaspoon sesame seeds
- a pinch dry ginger powder
- a pinch cardamom powder
- oil to deep fry
Instructions
- To a sauce pan - take karupatti (palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.
- In a pan add rice flour (I used store bought), add urad dal flour (homemade). Homemade rice flour link here.
- Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.
- Now add this to a mixing bowl or pan - add butter, sesame, dry ginger powder, cardamom powder, coconut.
- Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.
- Mix well then add little water, bring together to a soft dough.
- Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 mins.
- Heat oil, add few balls and fry first. Fry till reddish brown.
- Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.
- Cool down then store Karupatti Seedai.
Notes
- Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
- Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down.
- Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
- Frying Temperature - I fry on low to medium flame until reddish brown color.
- Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.
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