To start the preparation of Basic Chettinad Seepu Seedai, first sift the rice flour twice.
Sift the urad dal flour twice.
Combine the 2 flours, add salt and sift once more.
In a medium dimension bowl, add the sifted flours, butter, coconut milk and knead to make a easy and crack free dough, including little water if required.
Cowl with a moist fabric and let it relaxation for 15 minutes.
When you have a seepu seedai press, then grease the press, fill it with the dough .
In a greased butter paper, make lengthy strips and minimize them into 7 cm strips and be a part of their ends to make cylindrical shapes.
Alternatively, for those who would not have a seepu seedai press, take a small portion of the dough, and press it round your greased index finger, with out masking the highest .
Gently press a fork to present line impressions on the seedai.
Take away the formed dough out of your finger rigorously and place it vertically on a dry kitchen towel or butter paper. Form the remaining dough equally.
Warmth oil for frying the seedai.
As soon as the oil is scorching, fry the seedai over low/medium flame, until they’re uniformly fried after which drain them in a tissue.
As soon as cooled, retailer them in an hermetic container (could be saved for 4-5 days).
Your Basic Chettinad Seepu Seedai is able to be served at your subsequent tea celebration or through the festive season.