This snack is something new to me . I saw this in Instagram for the first time and then in Raks kitchen. I prepared both spicy and sweet version. I have never tasted this snack earlier so I’m not sure how the texture is. The sweet version is called as ‘Seepu Seedai ‘ which I came across in Raks Kitchen . I divided the dough and made both sweet and spicy version. Both came good. I was not sure if this recipe will work for me but yes it did . They look like beautiful shells. This is not melt in mouth type of snack, a little harder type but still addictive. I liked the sweet version. My son liked the spicier version.
Recipe credit : Banumathi Balasubramanian(Instagram)
Raks Kitchen ( for sweeter version)
Rice flour or Idiyappam flour – 2 cups
Moong dal – 1/4 cup
Urad dal – 1/4 cup
Oil – 1 tbsp
Coconut milk – 1 cup
Chilly powder – 1 tsp ( for spicier version )
Hing powder – 2 pinches ( for spicier version)
Sugar powder – as much as need ( for sweet version )
- Roast urad dal and moong dal separately.
- Cool and powder it.
- Sieve it and keep it ready.
- Roast rice flour for few minutes.
- Heat coconut milk , no need for a boil.
- Add all the 3 flours, salt to taste and oil.
- Make a dough adding enough water to a pliable dough.
- Divide the dough into two if you are doing both sweet and spicy version.
- For the spicier version add chilly powder and hing powder.
- Take the thippi blade and arrange in the chakli press. ( check picture)
- The blade is used to make ribbons too.
- Grease the mould, add dough and press long ribbons.
- Cut it with a knife into strips around 3″ long.
- Take one piece at a time and roll it to your index finger like a ring.
- Press the edges together.
- Repeat the process.
- Heat oil and deep fry until crisp.
- Fry until the hissing sound stops and bubbling stops and turns golden in colour.
- For sweeter version coat it with powdered sugar.
- Cool and store in airtight container.