Coconut Seedai | Thengai Seedai
Krishna Jayanthi, also called Janmashtami, is one of the most joyful festivals in India, celebrating the birth of Lord Krishna. It’s a day filled with devotion, beautiful decorations, bhajans, and of course, delicious homemade sweets and snacks. Among the many traditional treats prepared for this special day, Coconut Seedai holds a special place in many South Indian homes.
Coconut Seedai is a crispy, bite-sized snack made from rice flour, grated coconut, butter, and a touch of spice. It’s mildly sweet and slightly crunchy, making it perfect as an offering to Lord Krishna and later enjoyed as a prasad by the family. The name “seedai” comes from its small round shape, and this particular version includes the richness of fresh coconut, giving it a unique flavor and aroma.
Preparing Coconut Seedai is not just about cooking,it’s about tradition. In many families, the recipe has been passed down for generations. Mothers and grandmothers often share tips to make sure the seedai turns out perfect crispy on the outside, light on the inside, and without breaking while frying. It’s believed that Lord Krishna loves seedai, along with butter and other homemade delicacies, which is why it’s made as part of the neivedyam (offering) on this day.
The ingredients for Coconut Seedai are simple, yet the preparation requires patience. Freshly grated coconut is mixed with rice flour, roasted urad dal flour, a pinch of salt, and softened butter. (Note :Some people also add a little jaggery for a hint of sweetness.I have not added it). The mixture is rolled into tiny marble sized balls and deep-fried until golden brown. The fragrance of roasted coconut and rice flour fills the home, instantly bringing in the festive spirit.
What makes Coconut Seedai extra special for Krishna Jayanthi is the care and love put into making it. In many homes, this process becomes a family activity—children rolling the seedai balls while elders share stories of Krishna’s childhood mischiefs. After the offerings are placed before the beautifully decorated idol of Krishna, the family gathers to enjoy the prasadam together.
Over the years, while modern snacks have found their way into our lives, the charm of traditional treats like Coconut Seedai remains unmatched. It connects us to our roots, celebrates our culture, and makes the festival even more meaningful.
This Krishna Jayanthi, as you light the lamps, sing bhajans, and decorate your home with flowers and kolam, don’t forget to prepare a batch of Coconut Seedai. Not only will it please Lord Krishna, but it will also bring smiles to your family and fill your home with the warm aroma of tradition.Check out the recipe below .
Ingredients
Processed rice flour -1 cup
Urad dal flour -1 tbsp
Grated coconut -1/2 cup
Salt-1/2-3/4 tsp
Cumin seeds -1/2-3/4 tsp
Asafoetida-1/4 tsp
Butter -1/2 tsp
Oil for deep frying
Recipe Video
Method
👉In a mixing bowl sieve processed rice flour, urad dal flour (dry roast and powder the urad dal , sieve and then use it), salt and asafoetida .
👉To this add grated coconut, softened butter, cumin seeds mix well with hand until it holds shape
👉Now add water little by little (Note-generally we don’t add water to this Seedai the moisture from the coconut and butter will be enough to roll it but if you find it difficult, use water sparingly) and form a soft yet firm dough.Make marble sized balls and poke few holes on the sides .
👉Rest the balls for 15 minutes spread on a tissue or muslin cloth .
👉Heat oil in a kadai for deep frying. Once the oil is hot keep in medium flame throughout.
👉Now gently drop the Seedais in batches gently.
Donot disturb for few seconds then gently stir for even browning. Continue to cook in medium flame for 5-7 minutes until the oil stops bubbling and colour turns to golden brown, remove from fire and transfer to plate lined with tissue paper to absorb extra oil.
👉Repeat the process with rest of the balls.
👉Store in airtight container once cooled.
👉Enjoy 😋
Total Preparation Time-40 minutes