Seepu Murukku is a Chettinad style special type of murukku made by pressing stripes with comb on the murukku dough & deep fried. Seepu Murukku is also called as Seepu Seedai and commonly relished as a snack for teatime and made during Diwali at homes. Seepu Murukku Recipe with step by step pictures for easy understanding and reference.
I’ve grown up eating chettinad snacks like athirasam, thenkuzhal murukku and seepu Murukku .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.This is a authentic chettinad special recipe which I got from my athai, I referred my chettinad cookbook 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…happy me.
Check other muruku recipes here :
1.Thenkuzhal murukku
2.Butter Murukku
3.Maida Mullu Murukku
4.Pottukadalai Murukku
5.Potato Murukku
6.Rava Murukku
7.Wheat Flour Murukku
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 mould 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 am sure its worth the effort….I love the flavor of coconut milk the best in this seepu murukku .If you ask me, I didnt find any difficulty to make it single handedly..the only thing is it takes time but I loved the making process…it was fun.
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📖 Recipe Card
Seepu Murukku
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 30-45mins. 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 30-45mins. 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 isnt enough.
- Form a smooth nonsticky 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 ready!
Alternate Method if you do not have press :
- This is an alternate method if you dont 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 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
- Homemade flours can be made in advance and stored.
- The dough should not be runny and should not be dry. If its dry sprinkle little water and then mix it again.
- You can replace butter with ghee too, use the same measure mentioned.
- If the dough is little loose then you will not be able to press long tapes, it will start to break in between in that case sprinkle little more rice flour and mix well to get a smooth nonstick dough.
- It took me around 1.5 hours to complete for 1 cup measure so I understand it takes time so plan accordingly. But the time includes clicking the steps and video shoot also.
- Sieving the flours is really important, if there are any grainy particles then it will get stuck to the press and will be difficult while pressing.
- I used homemade flours. You can use readymade flours too but use the 2nd ingredient measure for it.
- Coconut milk will not be enough for the entire flour, so add hot water.
- Cook in low medium flame and regulate heat as and when it goes high / low.
- The seedai slightly grow in size while getting fried so just add 6-7 at a time and fry in batches.
- Don't overcrowd while frying. Carefully flip over to other side while frying so that it doesn't change its shape.
- Use a big lengthy board or a big plate so that you can press lengthy tapes. Just press 3-4 tapes at a time, them cut and make roundels then continue pressing. If you press more the tapes will become dry and tend to break.
How to make Seepu murukku
- 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 mins.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 30-45mins.It will be slightly moist only and few rice will stick to your hands when touch and se, 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 isnt enough.Form a smooth nonsticky 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 like shown below.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.
- This is an alternate method if you dont 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.
Cool down then store in an airtight container.
Ready to munch seepu murukku for this Diwali?!
Expert Tips
- Homemade flours can be made in advance and stored.
- The dough should not be runny and should not be dry.If its dry sprinkle little water and then mix it again.
- You can replace butter with ghee too, use the same measure mentioned.
- If the dough is little loose then you will not be able to press long tapes, it will start to break in between in that case sprinkle little more rice flour and mix well to get a smooth nonstick dough.
- It took me around 1.5 hrs to complete for 1 cup measure so I understand it takes time so plan accordingly.But the time includes clicking the steps and video shoot also.
- Sieving the flours is really important, if there are any grainy particles then it will get stuck to the press and will be difficult while pressing.
- I used homemade flours.You can use readymade flours too but use the 2nd ingredient measure for it.
- Coconut milk will not be enough for the entire flour, so add hot water.
- Cook in low medium flame and regulate heat as and when it goes high / low.
- The murukku grow in size while getting fried so just add 6-7 at a time and fry in batches.Don’t overcrowd while frying.Carefully flip over to other side while frying so that it doesn’t change its shape.
- Use a big lengthy board or a big plate so that you can press lengthy tapes.Just press 3-4 tapes at a time, them cut and make roundels then continue pressing.If you press more the tapes will become dry and tend to break.
AparnaRajeshkumar
great post with so many details and explanation with load of tips and video .. Loved it
priyaah
My favorite Adayar anandha bhavan snack. Perfectly done. Super…
priya ravi
Sharmi, too gud.. Looks the same as in karaikudi..
mullai
Hats off for such a painstaking post ,,so much details
Happy Deepavali
Jayanthi Sindhiya
I have never had these, they look so cute…nice clicks!!!!!!
Pari Vasisht
Sharmi, these look beautiful and you have explained it really well.
Divs
I have never tasted this ..your clicks are tenpting me badly to savor these crispy golden rings..
Preethi G
Omg! Such a lengthy procedure!!!
JD
nice illustration…and a great attempt to bring up the tamilian/south Indian food recipes in an excellent way….keep up the good work,…………
JD
very nice illustration….keep up the good work….
Rozaline Janci Rani
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.
SHARMILEE J
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
Rozaline Janci Rani
very nice recipe
Shobana
Enga vangalam seepu seedai mould..
Sharmilee J
Try in supermarkets or local stores
subha
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.
Sharmilee J
yes take the whole sieved flour
Jayashree
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.