This cuties will always makes every one to scare while cooking when it turn to burst in the oil..yeah its a scary and messy action who experienced it. My first experience with this goodies was very worst where I till remember the mess it made all over my kitchen.
Ingredients:
Rice flour -- 1 cup
Urad dal flour or roasted gram dal - 2 tbsp ( I used roasted gram dal/pottukadalai mavu)
Butter -- 2 tbsp @ room temperature
Coconut -- 3 tbsp ,freshly grated
Salt -- 1 tsp or to taste
Sesame seeds -- 1 tbsp or to taste
Hing -- less than ¼ tsp
Oil -- to deep fry
Water -- to knead the dough
Method:
For store bought rice flour
- Fry rice flour in a dry pan until nice aroma comes.
For homemade rice flour:
- Soak rice for ½ hour, drain & spread it on a cloth to dry.for 15 ~ 20 minutes.
- Rice should be moist but not wet after drying.
- Grind it in a mixer grinder into fine powder. Sieve the flour & discard the coarse particle.
- Fry the flour in a dry pan till nice aroma comes.
For urad dhal Flour & roasted gram dhal:
- Fry urad dhal flour in a dry pan till golden brown color.
- Powder it in a mixer grinder into fine. Sieve it and discard the coarse particle.
or
- Powder the roasted gram dhal into fine. seive it and remove the coarse particle.
For seedai:
- Fry grated coconut in a dry pan till it change to brown color.
- In a mixing bowl, mix rice flour, roasted gram dhal, hing, salt together.
- Add butter to the flour and mix to incorporate with flour.
- Add fried coconuts and sesame seeds, mix well.
- Add water little by little in table spoon to make a tight dough i.e dough must be very dry so that you can roll as well as scramble it into powder.
- Rest the dough for ten minutes and roll it gentle to a small marble size balls.
- Air dry this balls for 10 min, meanwhile heat oil in a kadai or pan to medium heat.
- Drop these balls into the oil and deep fry till slight golden brown color.
- Remove and transfer to paper towel to drain excess oil.
- Store it in air tight container and enjoy this crispy goodies.
Note: Sieve both flour. Use little water to make dough. Excess water will tends to burst the balls in the oil. Don't roll the balls tightly to even shape, this will also make the seedai to burst. Gently roll the balls with crakes, so trapped air can escape and avoid bursting.
these looks absolutely yummy..I havent tatsed this yet but seen a couple posts.
Seedais looks super crispy and addictive...well executed..
Nice pic on seedai with very authentic recipe
Mmmm...crispy and crunchy cheedais...they are indeed very addictive...nice clicks
Crunchy and perfectly done seedais
well presented..love the clicks...
Seedai looks so cripsy:) makes a perfect company with tea in the evening 🙂
Reva
Crispy and yummy snack..delicious
wow..thats lovely laddus.....
This looks so perfect....very beautiful clicks..
I made it this year too after one bursting session .. truly addictive.
Vardhini
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Awesome looking seedai..
Saras, I have tagged you to play the 7 links challenge... believe you would chk it out..
Krithi's Kitchen
Woww... seedai looks absolutely perfect and tempting.. awesome preparation dear.. yummy 🙂
Indian Cuisine
I tried this today and it turned out well. Happy for that. Thanks for the wondrfl recipie. Bookmarked another two recipies. Will try and tel u the results☺