CHETTINADU UPPU SEEDAI

Chettinadu uppu seedai is a crunchy and savory snack which can be enjoyed by all ages. Treat your taste buds with chettinad snacks. A little time consuming, yet worth the effort for these crunchy and yummy snack.

PREPARATION TIME : 10 minutes

COOKING TIME         : 30 minutes 

INGREDIENTS:

• Rice flour/Idyappam flour               - 4 cups
• Gram flour/pottukadalai maavu    - 1 cup (250 ml)
• Lukewarm Coconut milk                  - 200 ml
• Hot water                                           - 300 ml
• Hot oil                                                 - 2 spoons
• salt
• Oil for deep frying

DIRECTIONS:

1. Add specified quantity of rice flour, gram flour, 2 spoons of hot oil and salt in a mixing bowl. Mix well with the hand.

2. Firstly add lukewarm coconut milk to the flour and mix well. Then add hot water little by little to the flour and make a soft pliable dough. The dough should bend freely without breaking. (Close the dough with lid until use. Do not let it dry.)

3. Apply oil in palm and take small portion of dough and make a soft oval shape seedai. (Tip: After making oval shape, leave it in the paper/plate to dry before dropping in oil. The wetness or the moisture in the ball tend to burst.)

4. Heat oil in a kadai. When the oil is hot enough, drop 20-30 seedai in the hot oil.

5. Cook in medium flame until seedai become golden brown and crisp. (Stir occasionally for uniform cooking.)

6. Remove and place the seedai in the kitchen towel to drain the excess oil.

7. Allow them to cool and then store them in a airtight container or box.

ADDITIONAL TIPS:

 => I used homemade slightly fried idyappam flour. If you use store bought flour slightly heat the flour in a pan before making dough.

 => Sieving the flours is really important, if there are any grainy particles we can remove it. Else seedai may burst while frying which is dangerous.

 => Just roll the dough to the soft oval shape seedai and not a very rigid as the air particles inside the dough try to come out while frying and if the seedai is very rigid, it may burst in oil.

 => Instead of hot oil, you can also use room temperature butter-1 spoon.

 => I used coconut milk and hot water to make dough. You can use any one of these to make a dough. Adjust the quantity as required.

=> The coconut milk gives nice taste and flavour to the seedai.

 => Coconut milk or water should be hot to make a dough. (Do not use room temperature coconut milk or water to make dough.)

 => Cooking the seedai in low flame, absorbs more oil. Cooking the seedai in high flame, the seedai become golden brown outside and soft inside.