Karupatti Seedai Recipe

Karupatti Seedai Recipe with step by step pictures. Palm Jaggery Seedai made during Krishna Jayanthi is very special.

Karupatti Seedai Recipe

Healthy karupatti seedai which is not only easy to make but is very tasty as well. We loved it to the core. It is a tasty snack top make.

About Karupatti Seedai Recipe

Karupatti Seedai, also known as Palm Jaggery Seedai, is a traditional South Indian snack that is prepared during festive occasions, especially during the festival of Krishna Jayanthi (Janmashtami). Karupatti refers to palm jaggery, which is a type of sweetener made from the sap of palm trees, and seedai refers to small deep-fried snacks.

This Karupatti Seedai is made by combining rice flour, urad dal flour (black gram flour), roasted sesame seeds, grated coconut, and palm jaggery. The ingredients is mixed together and formed into a dough, we shape them into small balls or cylindrical shapes which are deep-fried until they turn golden brown and become crispy.

The use of palm jaggery in Karupatti Seedai gives it a unique flavor and a hint of sweetness. Palm jaggery is known for its rich, earthy taste and is considered a healthier alternative to refined sugar. It is also believed to have various nutritional benefits.

Video for Karupatti Seedai Recipe

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How to Make Seedai without Bursting

It's important to note that making Seedai requires some skill, as the dough needs to be prepared with the right consistency and the deep-frying process should be done carefully to avoid any mishaps.

Making the perfect and traditional seedai needs few preparations in advance. To get it right, you have to make rice flour and urad dal flour at home. But you can use store bought flours too. Other than that it is pretty easy. I have compiled all the reason why seedai burst here. 

Use Fresh & Dry Ingredients:

Ensure that the rice flour, urad dal flour, and palm jaggery are fresh and free from any moisture. Moisture in the ingredients can cause the seedai to burst during frying. Make sure the rice flour, urad dal flour, and other dry ingredients are completely dry before mixing them together. Moisture can lead to steam formation inside the seedai, causing it to burst.

Dough Consistency

The dough should have the right consistency, neither too dry nor too wet. If the dough is too dry, it may crack and cause the seedai to burst. If it's too wet, it can release excess steam during frying, leading to bursting. Adjust the consistency by adding warm water or melted ghee in small increments as needed.

Resting Time

Allow the dough to rest for about 10-15 minutes after shaping the seedai. You can spread the rolled seedai balls in clean cloth which absorbs the excess moisture.

Frying Temperature

Maintain the oil temperature at a medium heat. If the oil is too hot, the seedai may cook too quickly on the outside and burst while the inside remains uncooked. Use a thermometer or test the oil by dropping a small piece of dough into it—it should rise slowly without immediate browning.

Pat Dry Before Frying

Ensure that the shaped seedai are completely dry on the outside before frying them. Any moisture on the surface can cause the seedai to burst when it comes in contact with hot oil.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Karupatti Seedai Recipe Step by Step Pictures

1)Roast rice flour few mins on low flame till toasted.

2)now it is toasted

3)Add in coconut

4)Saute for a min

5)Take rice flour in a bowl

6)Add in coconut

7)Add in sesame seeds

8)Add salt

9)Add in hot oil

11)Mix well into the flour

12)Add in karupatti water

13)Knead to a soft dough

14)Take small portion

15)Roll into a soft ball

16)Deep fry in hot oil

17)Fry till golden

18)Drain and serve

Tips & Tricks

1. Use good-quality rice flour, urad dal flour, and palm jaggery for best tasting. Freshly grated coconut will also enhance the taste. 
2. If the palm jaggery is in solid form, grate it or break it into small pieces for easier melting. You can also dissolve the grated palm jaggery in a little water and strain it to remove any impurities or particles.
3. The dough should be firm but pliable. Gradually add the melted palm jaggery to the flour mixture and mix well. If the dough feels too dry, you can add a little warm water or melted ghee to adjust the consistency.
4. When rolling dough into balls Ensure that the shapes are uniform in size to ensure even frying.
5. You can grease your palms with a little oil or ghee to prevent the dough from sticking.
6. Don't fry seedai in too hot oil, make sure you fry them in medium heat for even cooking. 

Storage of Seedai

Allow the seedai to cool completely before transferring them to an airtight container. This will help retain their crispiness. Store them in a cool, dry place and consume within a few days for the best taste.