Seedai is a crunchy South Indian snack that is excellent for festivals and tea time. These golden rice balls are seasoned with salt and asafoetida, then deep-fried till crispy. The mixture of rice flour, urad dal, and sesame seeds creates an irresistible texture. They retailer effectively and make nice do-it-yourself presents.
Seedai (Uppu Seedai) brings again recollections of pageant celebrations in South Indian houses. This conventional snack has been handed down by means of generations, and for good cause. The title “uppu” means salt, which supplies these little rice balls their savory kick. Making seedai may appear difficult at first, however when you get the grasp of it, you’ll be making batches for each big day. The key lies in getting the dough consistency good and frying on the excellent temperature.
Concerning the Recipe
This seedai recipe deserves a spot in your snack assortment as a result of it’s each nostalgic and sensible. In contrast to store-bought snacks, you management each ingredient that goes into these crispy bites. The course of may take a while, however most of it’s hands-off soaking and drying. You’ll find yourself with a jar filled with golden, crunchy seedai that stays contemporary for weeks. Plus, there’s one thing deeply satisfying about making these conventional treats from scratch.
Why You’ll Love This Recipe
These little rice balls pack a lot taste and crunch in each chew. The mixture of roasted rice flour and urad dal creates a singular nutty style that’s simply addictive. What I really like most is how they retailer fantastically in hermetic containers, making them excellent for surprising company or afternoon cravings. The sesame seeds add tiny pops of taste, whereas the asafoetida provides them that genuine South Indian contact. They’re additionally naturally gluten-free, which makes them appropriate for many dietary wants.
Cooking Suggestions
The important thing to excellent seedai lies within the dough consistency – it ought to maintain collectively with out being too moist. Take a look at your oil temperature with a small piece of dough first. The seedai ought to rise slowly to the floor when dropped in. Don’t overcrowd the pan whereas frying, as this drops the oil temperature. Let the balls dry on fabric for not less than half-hour earlier than frying to forestall oil splatter.
Serving and Storing Options
This recipe makes about 40-50 small seedai balls and takes roughly 3-4 hours together with soaking and drying time. Serve them heat with night tea or espresso for one of the best expertise. Retailer utterly cooled seedai in hermetic containers the place they’ll keep crispy for as much as 3 weeks. They make great presents throughout festivals when packed in ornamental containers.
Related Recipes
- Murukku (South Indian spiral crackers)
- Thattai (crispy rice crackers)
- Kai Murukku (hand-shaped rice snacks)
- Chegodilu (Telugu ring-shaped snacks)
Nutrient Advantages
Rice offers energy-boosting carbohydrates, whereas urad dal provides plant-based protein and fiber. Sesame seeds contribute wholesome fat and calcium for bone well being. Asafoetida aids digestion, making these snacks simpler in your abdomen. Although deep-fried, the rice flour base makes them lighter than wheat-based snacks. Take pleasure in them sparsely as a part of a balanced eating regimen.
Seedai (Uppu Seedai)
Seedai is a crunchy South Indian snack that is excellent for festivals and tea time. These golden rice balls are seasoned with salt and asafoetida, then deep-fried till crispy. The mixture of rice flour, urad dal, and sesame seeds creates an irresistible texture. They retailer effectively and make nice do-it-yourself presents.
Servings: 2 folks
Substances
- 4 cup Uncooked Rice
- 1/2 cup Urad Dal
- 2 tbsp Bengal Gram Dal
- 100 g Butter
- 1 1/2 tbsp Salt
- 1 tbsp Asafoetida Powder
- 500 ml Oil
- 2 tbsp White Sesame Seeds
Directions
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Soak the rice in water for half-hour.
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Drain effectively and unfold out to dry within the shade.
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Grind to a superb powder and sieve effectively.
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Dry roast the flour until golden and take away.
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Sieve once more.
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Dry roast the urad dal and grind to a powder.
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Soak the Bengal gram dal for half-hour and drain.
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Mix the rice flour, urad dal flour, Bengal gram dal, sesame seeds, asafoetida powder and salt in a bowl.
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Add butter and blend effectively.
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Regularly add sufficient water and blend effectively to a clean dough. Maintain apart for half-hour.
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Make small balls of the dough and maintain them on a white fabric.
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Warmth oil in a deep frying pan.
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When the seedai balls have dried, fry them in scorching oil until golden.
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Take away and drain extra oil.
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Retailer in a clear jar.
Notes
The rice needn’t be soaked in water. You can also make the seedai with out soaking the rice too.
You can even use available rice flour.
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Regularly Requested Questions
Why did my seedai crack whereas frying?
Cracking normally occurs when the dough is just too dry or the oil temperature is just too excessive. Add a tiny bit extra water to your dough subsequent time, and fry on medium warmth. The balls ought to rise slowly within the oil, not instantly float up.
Can I retailer the rice flour for later use?
Sure. Retailer the ready rice flour in an hermetic container for as much as 2 months. This protects time once you wish to make seedai once more. Simply be certain it’s utterly cool earlier than storing to forestall moisture buildup.
What if I don’t have Bengal gram dal?
You may skip the Bengal gram dal if wanted, although it provides good texture. Alternatively, use the identical quantity of roasted peanuts or cashews, coarsely chopped. The seedai will nonetheless style nice with out this ingredient.
