📝 About This Recipe
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
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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.
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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.
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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.
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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.
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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.
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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.
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7
Heat oil in a deep pan over medium heat for deep frying. The oil should be hot but not smoking.
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8
Carefully drop the seedai balls into the hot oil in batches. Do not overcrowd the pan.
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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.
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10
Remove the fried seedai with a slotted spoon and drain excess oil on paper towels.
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11
Let the seedai cool completely before storing them in an airtight container.
💡 Chef's Tips
Ensure the rice flour and urad dal flour are finely ground and roasted well for a crisp texture. Knead the dough until smooth and crack-free to prevent bursting during frying. Fry on medium-low heat for even cooking and crispness. Do not overcrowd the oil while frying. Cool completely before storing to maintain crispness.
🍽️ Serving Suggestions
Enjoy as a tea-time snack. Serve during festivals and special occasions. Pack in lunchboxes for a savory or sweet treat.