Coconut Seedai Recipe | Thenga Seedai Recipe
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 images and instructions to make Coconut Seedai.
Servings2
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.
Nutrition Facts
Coconut Seedai Recipe | Thenga Seedai Recipe
Amount Per Serving (75 g)
Calories 141
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 23mg1%
Potassium 35mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 0.2g0%
Protein 2g4%
Vitamin A 88IU2%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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