• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recent Posts / Seepu Murukku Recipe

    Seepu Murukku Recipe

    Last Updated On: Apr 25, 2025 by Sharmilee J

    336
    Shares

    Jump to Recipe Print Recipe

    Seepu Murukku is a traditional South Indian snack from the Chettinad region, known for its flavor and comb-like pattern. This recipe is made with a mix of rice, urad dal, and fried gram dal, which gives it a unique taste and crunch. Coconut milk adds a rich fragrance, making it even more special. Follow the step by step instructions to make perfect Seepu Murukku.

    seepu murukku served

    Seepu Murukku or Seepu Seedai as we call it is a perfect snack for festivals or any time you crave something crispy. The best part is that it’s not just tasty but also a healthier alternative to many store-bought snacks, as it’s made with simple, wholesome ingredients. While it may take a bit more time to prepare than regular murukku, the effort is definitely worth it for the delicious, melt-in-your-mouth crunch.

    Jump to:
    • About Seepu Murukku
    • Seepu Murukku Ingredients
    • How to make Seepu Murukku Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Seepu Murukku

    Seepu Murukku is a beloved snack from the Chettinad region. It has a delicate texture and unique shape. The name “Seepu” refers to the comb-like design created while shaping the dough before frying. This adds both to the look and the crunchiness of the recipe. This is an authentic chettinad special recipe which I got from my aunt.

    This recipe is made with simple ingredients. The dough is made by grinding raw rice, urad dal, and fried gram dal into a fine flour, then mixing it with coconut milk and butter. This blend of ingredients gives the murukku a rich, slightly nutty flavor and a soft yet crispy texture. It is a light yet flavorful snack that’s perfect for any occasion.

    I’ve grown up eating chettinad snacks like athirasam, thenkuzhal murukku and seepu murukku throughout my childhood days .When we visit our native town Karaikudi it is a must for us to buy a pack of all these chettinad special snacks and if my mama visits us he brings a pack too.

    I have helped amma just for rolling seepu murukku during my school days and I wanted to try this and post it here but all these days I didn’t have the proper achu(seepu murukku press) so kept delaying. The seepu murukku press amma gave me was slightly twisted so the seepu murukku tapes were not even, my perimma had sent me the press last week and yesterday I gave it a try. I was so surprised that I got the tapes perfect that even amma appreciated me, yay!! happy me.

    seepu murukku served

    It is a versatile recipe. It’s often served as a festive treat, but it’s also a great  to have it with a cup of tea or coffee, offering a satisfying crunch without being overly heavy. It’s easy to store and stays crispy for days, making it a great option for snacking or sharing with family and friends. It brings a sense of tradition and warmth to any gathering.

    I have given the steps and detailed instructions so that its easy for beginners to try it. I have also included alternate method for those who don’t have the seepu murukku press mold by using a unused new comb. The process of making seepu murukku is sure time consuming so plan your day accordingly, but at the end of the day I am sure its worth the effort.

    I love the flavor of coconut milk the best in this seepu murukku. If you ask me, I didn’t find any difficulty to make it single handedly – the only thing is it takes time but I loved the making process. it was fun.

    seepu murukku served

    Seepu Murukku Ingredients

    • Rice – This is the key ingredient, It is soaked in water, drained then grind into a fine flour. Rice flour is the one of the base for this recipe. It adds a soft yet firm dough when combined with the other ingredients.
    • Urad Dal – It is roasted and grind to a fine powder. Adds a subtle nutty flavor and is essential for achieving the right texture in the dough.
    • Gram Dal – Adds a slight crunch to the dish. It complements the flours and helps balance the flavor and texture.
    • Coconut Milk – Adds richness and a mild sweetness to the murukku. It also gives a lovely aroma and helps to achieve a delicate texture once fried.
    • Hot Water – Add water gradually to the flour. Adjust the water based on the consistency of the dough to form a smooth, non-sticky dough.
    • Butter – It helps to give a soft crunch and melt in the mouth texture to the murukku. It enhances the flavor while ensuring the murukku doesn’t become too dry.
    • Oil – Used for deep frying. Ensure the oil is at the right temperature to achieve crispy, golden-brown Seepu Murukku.

    Similar Recipes

    • Thenkuzhal murukku
    • Butter Murukku
    • Maida Mullu Murukku
    • Pottukadalai Murukku
    • Potato Murukku
    • Rava Murukku
    • Wheat Flour Murukku

    Why This Recipe Works

    • This recipe is made with simple ingredients.
    • It has a unique texture and flavor.
    • Coconut milk adds richness and a pleasant aroma to the dish.
    • It’s a versatile recipe that can be enjoyed during festivals or as a regular snack.
    • It’s a perfect snack recipe which stays fresh for days when stored properly.

    How to make Seepu Murukku Step by Step

    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 30-45 minutes. It will be slightly moist only. Then transfer this to a mixer.

    9491773687 df7b4da95b o

    2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and see, this is the perfect stage. Then transfer this to a mixer.

    9494572900 6a3c9c710c o

    3.Grind to a fine powder. Transfer to sieve. Sieve it well.

    9494572838 07ab43c317 o

    4.Take coconut in a mixer, add little water and grind it.

    15554111861 ca02d275e8 o

    5.Now extract coconut milk, use a strainer to do this.Then dry roast urad dal till golden brown.

    14936026144 7f997e9dc6 o

    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.

    14936613083 3192d052fd o

    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.

    15533076956 6b4c938119 o

    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 coconut milk little by little.

    15554111091 e623650d3e o

    9.Add hot water if coconut milk isn’t enough. Form a smooth non sticky dough without any cracks. Take your seepu murukku press. Now fill the murukku press with little dough.

    15370160639 d9b93f2d5a o

    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.

    14936612353 d42376a2f5 o

    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.

    14936025484 8ca90595a4 o

    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 murukku may be 6-7 at a time and fry till golden brown. Drain in tissue paper.

    15554110901 d2b2a1f042 o

    13.This is an alternate method if you don’t have the seepu murukku 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 thickness, 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.

    15370775037 5ba5ac9a14 o

    Cool down then store in an airtight container.

    seepu murukku served

    Expert Tips

    • Grinding – Make sure the rice and dals are ground finely. If the powder is coarse, it might affect the texture and make it hard to press the dough.
    • Dough – The dough should be soft and smooth – not too dry or sticky. If it’s dry, it may crack while shaping. If it’s too sticky, it won’t hold the pattern. Add warm water little by little to adjust the consistency.
    • Coconut milk – Just warm the coconut milk before adding. Don’t boil it – warming the milk helps make the dough soft and easy to work with. 
    • Frying – Keep the oil at low to medium heat. This helps the murukku cook evenly and turn crisp without burning on the outside.
    • Shaping – If you’re using a comb instead of a press, grease your working surface well so the dough doesn’t stick to it.

    Serving and Storage

    Serve it warm, it is perfect for tea-time, a festive treat, or a light snack. It pairs well with tea or coffee and is a hit during Diwali celebrations.

    You can store it in an airtight container. It stays fresh for up to a week.

    FAQS

    1.Can I use store-bought rice flour, urad dal flour?

    Yes, but the texture might slightly differ from homemade flour.

    2.Can I substitute coconut milk with something else?

    You can use milk or water, but coconut milk adds rich flavor and taste.

    3.Why is the dough breaking while frying?

    The dough may be too dry—add little water and knead it smooth.

    4.Can I make this in advance?

    Yes, the dough can be refrigerated for a day before frying.

    5.What if I don’t have a Seepu Murukku press?

    You can use a clean comb to make the design manually.

    6.Can I use ghee instead of butter?

    Yes, ghee works well as a substitute in the same quantity.

    seepu murukku served

    If you have any more questions about this Seepu Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Seepu Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    15537437576 ba0609f98a o
    Print Recipe Pin Recipe

    Seepu Murukku Recipe

    Seepu Murukku is a traditional South Indian snack from the Chettinad region, known for its flavor and comb-like pattern. This recipe is made with a mix of rice, urad dal, and fried gram dal, which gives it a unique taste and crunch. Coconut milk adds a rich fragrance, making it even more special. Follow the step by step instructions to make perfect Seepu Murukku.
    Prep Time2 hours hrs 20 minutes mins
    Cook Time40 minutes mins
    Total Time3 hours hrs
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup raw rice
    • 1/4 cup whole urad dal
    • 1/8 cup fried gram dal
    • 1/2 cup thick coconut milk
    • 2 teaspoon butter
    • salt to taste
    • oil to deep fry
    • hot water as required

    Measure for using readymade flour

    • 1 cup rice flour
    • 1/4 cup urad dal flour
    • 1/4 cup fried gram dal flour
    • 1 teaspoon butter
    • salt to taste
    • oil to deep fry
    • hot water as required

    Instructions

    • 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 30-45 minutes. It will be slightly moist only. Then transfer this to a mixer.
    • Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when you touch and see, this is the perfect stage. Then transfer this to a mixer.
    • Grind to a fine powder. Transfer to sieve.
    • Sieve it well.
    • Take coconut in a mixer, add little water and grind it.
    • Now extract coconut milk, use a strainer to do this. Then dry roast urad dal till golden brown.
    • Cool down and transfer urad dal to a mixer and grind it a fine powder, set aside. Take fried gram dal in a mixer.
    • 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.
    • 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. Add hot water if coconut milk isn't enough.
    • Form a smooth non sticky dough without any cracks. Take your seepu murukku press. Now fill the murukku press with little dough.
    • 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.
    • Join the ends of the strips around your forefinger to make cylinders. Gently remove it and place it. Repeat the same till the entire dough gets over.
    • 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 murukku may be 6-7 at a time and fry till golden brown. Drain in tissue paper. Seepu murukku is ready!

    Alternate Method if you do not have press :

    • This is an alternate method if you don't have the seepu murukku 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 2 mm 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 and store Seepu murukku in an airtight container.

    Notes

    • Grinding – Make sure the rice and dals are ground finely. If the powder is coarse, it might affect the texture and make it hard to press the dough.
    • Dough – The dough should be soft and smooth – not too dry or sticky. If it’s dry, it may crack while shaping. If it’s too sticky, it won’t hold the pattern. Add warm water little by little to adjust the consistency.
    • Coconut milk – Just warm the coconut milk before adding. Don’t boil it – warming the milk helps make the dough soft and easy to work with. 
    • Frying – Keep the oil at low to medium heat. This helps the murukku cook evenly and turn crisp without burning on the outside.
    • Shaping – If you’re using a comb instead of a press, grease your working surface well so the dough doesn’t stick to it.
    Nutrition Facts
    Seepu Murukku Recipe
    Amount Per Serving (100 g)
    Calories 666 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 8g50%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 1mg0%
    Sodium 22mg1%
    Potassium 362mg10%
    Carbohydrates 121g40%
    Fiber 12g50%
    Sugar 2g2%
    Protein 21g42%
    Vitamin A 17IU0%
    Vitamin C 2mg2%
    Calcium 64mg6%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!



      336
      Shares

      Filed Under: Chettinad Recipes, Diwali, Diwali Savoury Snacks, Gokulashtami, RandomPosts, Recent Posts, youmaylike

      Reader Interactions

      Comments

      1. AparnaRajeshkumar

        October 18, 2014 at 6:53 am

        great post with so many details and explanation with load of tips and video .. Loved it

        Reply
      2. priyaah

        October 18, 2014 at 7:22 am

        My favorite Adayar anandha bhavan snack. Perfectly done. Super…

        Reply
      3. priya ravi

        October 18, 2014 at 7:56 am

        Sharmi, too gud.. Looks the same as in karaikudi..

        Reply
      4. mullai

        October 18, 2014 at 4:20 pm

        Hats off for such a painstaking post ,,so much details
        Happy Deepavali

        Reply
      5. Jayanthi Sindhiya

        October 19, 2014 at 5:07 pm

        I have never had these, they look so cute…nice clicks!!!!!!

        Reply
      6. Pari Vasisht

        October 20, 2014 at 8:50 am

        Sharmi, these look beautiful and you have explained it really well.

        Reply
      7. Divs

        October 20, 2014 at 9:41 am

        I have never tasted this ..your clicks are tenpting me badly to savor these crispy golden rings..

        Reply
      8. Preethi G

        October 21, 2014 at 7:37 pm

        Omg! Such a lengthy procedure!!!

        Reply
      9. JD

        October 23, 2014 at 6:05 pm

        nice illustration…and a great attempt to bring up the tamilian/south Indian food recipes in an excellent way….keep up the good work,…………

        Reply
      10. JD

        October 23, 2014 at 6:07 pm

        very nice illustration….keep up the good work….

        Reply
      11. Rozaline Janci Rani

        February 26, 2015 at 8:15 pm

        I love all your recipes. I tried the seepu Seedai and it would break and I could not turn it around my finger and join the 2 ends. Could u pl. let me know what I could have done wrong.

        Reply
        • SHARMILEE J

          February 27, 2015 at 5:11 am

          If it breaks then there is some problem with the dough made either it must be too loose or too tight…adjust according to it and then try.Check my notes for more details

          Reply
      12. Rozaline Janci Rani

        February 26, 2015 at 8:16 pm

        very nice recipe

        Reply
      13. Shobana

        July 14, 2018 at 6:16 pm

        Enga vangalam seepu seedai mould..

        Reply
        • Sharmilee J

          July 14, 2018 at 7:20 pm

          Try in supermarkets or local stores

          Reply
      14. subha

        November 02, 2018 at 6:37 pm

        hi..

        after grinding he rice and the dals what measurement should i take from the grounded powders. should i take the whole powder and sieve it and use.

        Reply
        • Sharmilee J

          November 05, 2018 at 9:56 am

          yes take the whole sieved flour

          Reply
      15. Jayashree

        December 04, 2020 at 4:59 pm

        I made this for my nephew who is teething. He wears it on his fingers and rubs his gums with gusto. It came out very well. Thank you for your recipe.

        Reply
      4.80 from 5 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

      More about me →

      Latest Recipes

      • Aloo Tikki Recipe
      • Ghee Coffee | Bulletproof Coffee
      • Potato Rice | Aloo Rice
      • Mango Jelly Recipe

      See more new recipes →

      Popular Recipes

      • Cajun Potatoes Recipe (Barbeque Nation Style)
      • Black Tea
      • icing sugar3
        Icing Sugar Recipe | How to make Icing Sugar
      • homemade chocolate01
        Homemade Chocolate

      Footer

      ↑ back to top

      Privacy

      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Stay Connected

      Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

      Managed by Host My Blog

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.