Printfriendly

Seedai | salt and sweet version | Festive recipe



Seedai with step by step pictures.


Seedai is a deep-fried snack which is made with rice flour and urad dal flour. A dough is made with both flours along with salt and spices for salt version. For the sweet version, jaggery water ( jaggery just melted is water)is used. Though we don't celebrate these festive I love to make recipe related to each festival.


Many fear while dropping the balls in oil it will burst out. To avoid it keep the prepared balls in cloth/paper for 10mins before frying. Along just dry roast the ingredients to avoid any moisture in it. Here I have prepared it with readymade idiyappam flour. Though it is roasted it gave a quick roast. Also, I roasted the grated coconut.

Let us see how to make this.

Preparation time: 10 mins
Cooking time: 10 mins
Recipe type: snacks
Recipe Cuisine: Indian
Author: Babitha


Ingredients:


For salt version


Rice flour(idiyappam flour)=1/2 cup
Urad dal flour-2 tsp
Butter-2 tsp
Jeera-1/2 tsp
Hing powder-1/2 tsp
Sesame seeds-1 tsp
salt to taste
Grated coconut-1 tsp (optional)
Oil- to fry

For Sweet version:


Rice flour-1/2 cup
Urad dal flour-2 tsp
Jaggery-1/3 cup
Grated coconut-1 tsp
Sesame seeds-1 tsp
Cardamom powder-1/4 tsp
Butter-2 tsp
Oil- to fry.


Method:



For the salt version:


1. Dry roast the rice flour. also, roast grated coconut. Forurad dal flour roasts the dal well, cool and powder it. Sieve the ground mix and use.


2. In a mixing bowl all rice flour, urad dal flour, hing, jeera, sesame seeds, salt, butter, grated coconut and mix well.





3. Then slowly add water and make the soft dough.


4. Make small balls of it. spread over a cloth/paper and dry for some time.

5. Heat oil and fry the balls in batches.

6. Cool and store.


For the sweet version:


1. Melt the jaggery in 1/4 cup water.

2. In a mixing bowl add both flour, coconut, sesame seeds, butter, cardamom powder, and mix.


3. Then add filtered jaggery water little by little and make a soft dough.

4. Make balls and allow it to dry.

5. Fry them in batches.


6. Cool and store.

P.S. I added more jaggery water hence some balls spread out in oil. So before careful while adding it. the stiff dough is required.


Notes:

1. If you add more water add little flour and adjust it.

2. Drying the balls for sometimes in the air is required else it may burst whiling dropping in water.







No comments:

Post a Comment

Thank you for visiting.Drop in your valuable comments.