Traditional chettinad gluten free snack Seepu Muruku made with rice and lentil flour it is delicious very good with coffee or tea.
I am feeling too lazy this week after the mega cooking for our festival Onam during this weekend. We survived with left over curries on Monday. I tried this Seepu Murukku during Krishna Jayanthi, but was not able to blog this at that time.
This Seepu Murukku /Seepu seedai is traditional Chettinad cuisine’s specialty. Chettinad is an area situated in the South-Eastern region of Tamil Nadu. Karaikudi and Devakottai are major towns of Sivaganga district of Chettinad area. Chettinad is also the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. Chettinad is famous for its cuisine, palatial bungalows and temples if you want read more from here.
Chettinad cuisine is one of the spiciest and aromatic among Indian cooking. It is really pungent, tangy and hot and the major highlights is the freshly ground masala. They use unique spice mix read from this post.
Not only are they known for spicy cuisine, they are also known more making snacks and sweets. Some of the popular Chettinad snacks and sweets dishes are Kandarappam, Ukkarai, Pal Paniyaram, Thenkuzhal, Karupatti Paniyaram, Kavanarisi, and Seepu Seedai etc.
This Seepu Murukku /Seepu seedai is one of snacks that nowadays you can get in stores.
I remember dad used to buy occasionally buy it from stores. Since I have vague memories of taste I decide to try it in my kitchen.
Traditional Seepu Murukku is made with rice flour, mung beans powder and urad dal powder, salt and coconut milk. Everything is mixed together to form a soft smooth dough and then pressed it into thin strips using a mold.
Later 2 inch strips are joined together to form a ring using finger. When I describe the process it sounds tedious, trust me it is really easy. I used store bought rice flour. Only roasted and powdered urad dal and mung beans. Once you made few of rings, fry them in the medium oil. Fry until it is golden brown color.
It is really delicious, rice and mung bean, urad dal powder gives crispiness and coconut milk gives subtle taste. Only thing make sure that you need a mold to make this other you can with the help of new comb like here.
Give seepu murukku a try great snack for your evening tea
- 2 cup rice flour I used store bought
- ¼ cup urad dal spilt black gram flour( roasted and powdered)
- ¼ cup mung beans pasiparippu/cheruparippu (roasted and powdered)
- 1 teaspoon salt or to taste
- 1 ½ cup coconut milk diluted ¾ cup coconut milk+¾cup water
- Canola oil for frying
- First roast and powder the urad dal and mung beans in coffee grinder,
- sieve one time to remove the big particles, and powder it once again.
- Heat coconut milk with salt until it reaches just warm.switch off and set aside to cool.
- In a bowl add rice flour, urad dal flour, mung beans powder,and mix well
- then gradually add coconut milk to form a very smooth dough.
- Using the seepu murukku mold
- make long strips of dough first then cut it into 2 inch pieces.
- Join each pieces into a ring using fingers, set aside until you make few.
- Heat oil in a thick bottomed pan until it reaches 350F then fry these seepu murukku until it become golden brown color.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.