Srilankan coconut thippi

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)

Ingredients:

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 )

Method:

1. Roast urad dal and moong dal separately.
2. Cool and powder it.
3. Sieve it and keep it ready.
4. Roast rice flour for few minutes.
5. Heat coconut  milk , no need for a boil.
6. Add all the 3 flours, salt to taste and oil.
7. Make a dough adding enough water to a pliable dough.
8. Divide the dough into two if you are doing both sweet and spicy version.
9. For the spicier version add chilly powder and hing powder.
10. Take the thippi blade and arrange in the chakli press. ( check picture)
11. The blade is used to make ribbons too.
12. Grease the mould, add dough and press long ribbons.
13. Cut it with a knife into strips around 3″ long.
14. Take one piece at a time and roll it to your index finger like a ring.
15. Press the edges together.
16. Repeat the process.
17. Heat oil and deep fry until crisp.
18. Fry until the hissing sound stops and bubbling stops and turns golden in colour.
19. For sweeter version coat it with powdered sugar.
20. Cool and store in airtight container.