Seedai is a traditional snack in Tamilnadu cuisine made during Janmashtami or krishna jayanthi festival. When i first came across this recipe , i was in a dilemma to prepare this or not, but when i saw detailed step by step description from a blog, i thought i will give it a try and its a hit :) I have heard about disastrous stories of seedai bursting, so i kind of stayed away for them for some time but my urge to try new dishes dint stop me, so i ended up making them successfully and posting it here, go through 'things that need to be taken care of while making' at the end of the post .
They taste amazing. Do give it a try.
Preparation time : 40 mins
Serves : 2 to 3
Ingredients :
Rice flour : 1 cup
Urad da flour : 2 tsp
Unsalted butter : 1 1/2 Tbsp
Grated coconut : 1Tbsp
Jaggery (grated) : 3/4 cup
Water : 1/2 cup
Sesame seeds : 2 tsp
Oil : to deep fry
Method :
Take a bowl add jaggery and water to it and let it soak for 5 mins.
Now take that in a pan and heat it until it comes to a boil.
Strain this and set aside.
Take rice flour, urad dal flour in a dry pan and roast for 2 mins or so.
Take this in a sifter and sieve well.
To this flour add in butter, sesame seeds, coconut and mix well.
Add in jaggery water little by little and make a dough.
Take small portions from the mix and shape it into a small ball.
Set aside for 30 mins so it dries up.
Heat oil for deep frying, drop the seedai in oil and fry till it gets light color.
Now reduce the flame to medium and fry till dark.
Drain them onto a paper towel and let them cool down.
Store them in an air tight container.
Enjoy your dish :)
Things that need to be taken care of while making :
If the rice and urad dhal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine. Sifting and roasting flours is very important. It takes the moisture from them, so don't leave that step.
You should use soft butter which is at room temperature for this recipe.
You should use soft butter which is at room temperature for this recipe.
Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting.
Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll
Drying the seedai for 30 mins, will dry it out and remove any moisture from it . This will prevent them from bursting.
Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.
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