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Course: Festival Recipes, Snack
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • Instant or Homemade Rice Flour - 1/2 Cup
  • Urad Dal Flour - 1 tsp
  • Coconut Grated - 2 tsp
  • Cumin Seeds - 3/4 tsp
  • Sesame Seeds - 1 tsp Optional
  • Butter - 1 Tbsp
  • Salt - 1/2tsp Oil - As required to deep fry
  • Water - Approximately I used 1/4 Cup water it depends on flour you use.
  • Yields 90-100 Seedai
Instructions
  1. Dry roast the whole urad dhal/gota till light golden brown, allow to cool and powder in mixie.

  2. Sieve it and keep ready.
  3. In the same pan fry rice flour in low flame with roasted urad dal flour, this way excess moisture in rice flour dried out soon.

  4. Add roasted flour mix to a wide mixing bowl.
  5. In the same pan add shredded coconut and cumin seeds,  dry roast for 2-3mins or till moisture goes off.
  6. Add the roasted mixture and butter to the flour mixture.
  7. Also add salt and gently rub the flour with butter, so that the mixture looks crumbly like shown in the video.

  8. Now sprinkle water and knead to crack free and smooth dough.

  9. The dough should not be gooey.

  10. Don't rest the dough, immediately pinch the dough and make seedai balls out of it.
  11. Clean your hands after kneading and grease with oil if needed before shaping.
  12. You can spread the shaped seedai over cloth or on a greased plate...
  13. For safety prick the seedai balls with needle or toothpick like shown in video.
  14. Heat Oil in a kadai / pan, when temperature attains frying temperature, lower the flame, drop the shaped balls and fry till golden brown (First drop 1 or 2 balls and test it).

  15. Make sure temperature is low to medium while frying.

  16. Seedai absorbs less oil when compared to other deep fried snacks.
  17. Drain excess oil by placing over paper towel

Recipe Video

Recipe Notes
  1. Initially while making the first attempt I didn't have sifter to sieve the urad dal flour, if you are in that situation do powder it fine to maximum or you can use store bought urad flour.
  2. Too much of moisture in the dough , rice flour , urad flour or coconut may cause bursting....
  3. You can use dried homemade rice flour too and make sure to dry roast again few minutes.
  4. While kneading or shaping the seedai don't put too much pressure on it.
    Do place the shaped seedai over dry cloth so if there is any excess moisture , the cloth absorbs it.
  5. Do prick the seedai balls after shaping so you feel relaxed while deep frying :-).