Seedai is a popular South Indian deep-fried snack made from rice flour and spices. It’s a crispy and flavorful treat that’s often prepared during festivals and special occasions. However, making seedai can be a bit tricky, as the dough needs to be just right for the perfect texture. Here’s the recipe:
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Total Time: 45-55 minutes
Ingredients:
- 1 cup rice flour
- 2 tablespoons urad dal (black gram) flour
- 2 teaspoons melted butter or hot oil
- 1/2 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- 2-3 finely chopped green chilies (adjust to taste)
- A few curry leaves, chopped
- Salt to taste
- Water, as needed
- Oil for deep frying
Instructions:
- Prepare the Flours: Roast the urad dal until it turns light golden and gives off a nutty aroma. Allow it to cool and then grind it into a fine powder to make urad dal flour.
- Prepare the Dough: In a mixing bowl, combine rice flour, urad dal flour, melted butter or hot oil, sesame seeds, chopped green chilies, chopped curry leaves, asafoetida, and salt. Mix well.
- Knead the Dough: Gradually add water and knead the mixture into a smooth and firm dough. The dough should not be too soft or too hard.
- Shape the Seedai: Take small portions of the dough and roll them into tiny balls or seedai shapes. Ensure that the seedai balls are smooth without cracks. Place them on a clean, dry cloth or plate.
- Heat Oil: Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- Fry the Seedai: Carefully add the seedai to the hot oil. Fry them until they turn golden brown and crisp. Fry them in batches, but avoid overcrowding the pan.
- Drain and Cool: Use a slotted spoon to remove the fried seedai from the oil. Place them on paper towels to drain excess oil and cool.
- Repeat: Repeat the process with the remaining dough.
- Store: Once the seedai have completely cooled, store them in an airtight container.
Cook’s Tips:
- The key to perfect seedai is kneading the dough to the right consistency. It should be firm but not too hard.
- Be patient while frying the seedai; they should be fried on medium heat to ensure they cook evenly.
- You can add a pinch of red chili powder for extra spiciness if you like.
Enjoy: Seedai is a delightful and crunchy snack that’s perfect for munching on during festivals or as an evening treat with tea or coffee.
