Method:

1. First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only.Then transfer this to a mixer.
2. Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage.Then transfer this to a mixer.
   
3. Grind to a fine powder.Transfer to sieve.Sieve it well.
4. Take coconut in a mixer, add little water and grind it.
   
5. Now extract coconut milk, use a strainer to do this.Then dry roast urad dal till golden brown.
   
6. Cool down and transfer urad dal to a mixer and grind it a fine powder,Set aside.Take fried gram dal in a mixer.
   
7. Grind it to a fine powder and Sieve both the flours together.Discard the rava mixture and collect the sieved flour alone.Heat coconut milk for a minute till it gets hot, don’t boil just heat it up.
   
8. Take rice flour,urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter mix well with your hands.Then add hot coconut milk little by little.
   
9. Add hot water if coconut milk isnt enough.Form a smooth nonsticky dough without any cracks.Take your seepu seedai press…Now fill the murukku press with little dough.
   
10. Now start pressing them into long tapes then cut them into small strips(around 10 cm) on a big board or your kitchen counter.I used my wooden board.
    
11. Join the ends of the strips around your forefinger to make cylinders like shown below.Gently remove it and place it.Repeat the same till the entire dough gets over.
    
12. Heat oil, to check if the oil is hot just add a pinch of the dough….if it raises immediately then oil is ready…Now carefully add the prepared seepu seedai’s  may be 6-7 at a time and fry till golden brown.Drain in tissue paper.
    
13. This is an alternate method if you dont have the seepu seedai press….but this method using comb is sure time consuming.First grease the board with oil…take a small portion of dough and roll it to 2mm thikness…then  use a new unused comb and press it slightly so that the impression is on the thumb.Cut into strips and roll it as mentioned before.
    

Cool down then store in an airtight container.

My Notes:

• Homemade flours can be made in advance and stored.
• The dough should not be runny and should not be dry.If its dry sprinkle little water and then mix it again.
• You can replace butter with ghee too, use the same measure mentioned.
• If the dough is little loose then you will not be able to press long tapes, it will start to break in between in that case sprinkle little more rice flour and mix well to get a smooth nonstick dough.
• It took me around 1.5 hrs to complete for 1 cup measure so I understand it takes time so plan accordingly.But the time includes clicking the steps and videoshoot also 🙂
• Sieving the flours is really important, if there are any grainy particles then it will get stuck to the press and will be difficult while pressing.
• I used homemade flours.You can use readymade flours too but use the 2nd ingredient measure for it.
• Coconut milk will not be enough for the entire flour, so add hot water.
• Cook in low medium flame and regulate heat as and when it goes high / low.
• The seedais grow in size while getting fried so just add 6-7 at a time and fry in batches.Don’t overcrowd while frying.Carefully flip over to other side while frying so that it doesn’t change its shape.
• Use a big lengthy board or a big plate so that you can press lengthy tapes.Just press 3-4 tapes at a time, them cut and make roundels then continue pressing.If you press more the tapes will become dry and tend to break.

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