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Coconut seedai recipe

Coconut seedai recipe with the full falvour and texture of coconut in the traditional seedai recipe.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 cup
Author Sharmilee J


  • 1/2 cup rice flour (I used storebought idiyappam flour)
  • 1 tsp urad dal flour (roasted and sieved)
  • 3/4 tbsp butter (at room temperature)
  • 1/8 cup grated coconut
  • 1/2 tsp white sesame seeds
  • salt to taste
  • oil - to deep fry


  • 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 brown.Drain in tissue paper.Store in airtight container and enjoy.