Karupatti Seedai Recipe | Palm Jaggery Seedai Recipe

Use good-quality rice flour, urad dal flour, and palm jaggery for best tasting. Freshly grated coconut will also enhance the taste.
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.
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.
When rolling dough into balls Ensure that the shapes are uniform in size to ensure even frying.
You can grease your palms with a little oil or ghee to prevent the dough from sticking.
Don't fry seedai in too hot oil, make sure you fry them in medium heat for even cooking.

Tips to Prevent Seedai Bursting

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.

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.