Description

Seedai is a traditional South Indian snack made from rice flour and lentil flours. It comes in both sweet and savory versions, offering a delightful crunch and distinct flavors. These small, round fritters are a popular treat during festivals and special occasions.

Ingredients

Common Ingredients for Seedai

• 1 cup Rice flour (finely ground)
• 2 tablespoons Urad dal flour
• 1 tablespoon Ghee or butter
• 1 teaspoon Sesame seeds
• 1/2 cup Water (or as needed)
• Salt (to taste)
• Oil (for deep frying)

Additional Ingredients for Sweet Seedai (Vella Seedai)

• 1/2 cup Jaggery (grated)
• 1/4 teaspoon Cardamom powder

Additional Ingredients for Savory Seedai (Uppu Seedai)

• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 1/2 teaspoon Red chili powder (adjust to taste)
• 1 sprig Curry leaves (finely chopped (optional))

Instructions

1. Dry roast the rice flour and urad dal flour separately on a low heat until fragrant, about 5-7 minutes. Let them cool completely.
2. In a large bowl, combine the roasted rice flour and urad dal flour. Add sesame seeds, salt, and ghee/butter. Mix well with your fingertips until the mixture resembles breadcrumbs.
3. For Sweet Seedai (Vella Seedai): In a separate small pan, melt the jaggery with a few tablespoons of water on low heat. Strain to remove impurities and bring it to a thick syrup consistency (soft ball stage). Add the jaggery syrup and cardamom powder to the flour mixture. Mix well.
4. For Savory Seedai (Uppu Seedai): Add cumin seeds, asafoetida, red chili powder, and chopped curry leaves (if using) to the flour mixture. Mix well.
5. Gradually add water (for savory) or the remaining water to the sweet mixture, a little at a time, and knead to form a smooth, crack-free dough. The dough should not be too sticky or too dry.
6. Take small portions of the dough and roll them into tiny, smooth balls. Ensure there are no cracks on the surface, as this can cause them to burst while frying.
7. Heat oil in a deep pan over medium heat for deep frying. The oil should be hot but not smoking.
8. Carefully drop the seedai balls into the hot oil in batches. Do not overcrowd the pan.
9. Fry the seedai on medium-low heat, stirring occasionally, until they turn golden brown and crispy. This takes about 8-12 minutes per batch.
10. Remove the fried seedai with a slotted spoon and drain excess oil on paper towels.
11. Let the seedai cool completely before storing them in an airtight container.