Rava Seedai is a crispy South Indian snack made with semolina, rice flour, and coconut. These golden bite-sized balls are excellent for tea time or festivals. The mixture of textures and flavors makes them absolutely irresistible. They retailer nicely and style wonderful each single time.
Rava Seedai brings again reminiscences of competition celebrations and household gatherings. This conventional South Indian snack combines the nutty taste of semolina with the sweetness of recent coconut. What makes this recipe particular is how easy elements come collectively to create one thing magical. The crispy exterior offers approach to a young, flavorful middle that melts in your mouth. You’ll end up reaching for only one extra piece each time you make these pleasant golden balls.
Why You’ll Love This Recipe
You’ll fall in love with how simple this recipe is to grasp. The dough comes collectively rapidly, and shaping the balls turns into nearly meditative. The aroma that fills your kitchen whereas frying is no doubt heavenly – that mixture of toasted semolina and coconut is pure magic. These seedai have the right crunch with out being too arduous in your enamel. They’re not overly oily or heavy, making them a guilt-free snacking possibility. Better part? Children love them simply as a lot as adults do.
Cooking Ideas
Getting the dough consistency proper is vital – it ought to really feel like chapati dough, not too moist or dry. Don’t skip the resting time because it helps the flavors meld collectively fantastically. Preserve your oil at medium warmth to keep away from burning the skin whereas holding the within uncooked. Check with one ball first to test in case your oil temperature is ideal. Be certain all balls are roughly the identical dimension for even cooking.
Serving and Storing Ideas
This recipe makes about 30-35 small seedai and takes roughly 2 hours together with resting time. Serve them heat with night tea or espresso for one of the best expertise. They style nice at room temperature too. Retailer in an hermetic container for as much as 3 weeks. Keep away from refrigerating as it could actually make them lose their crispiness. Excellent for gifting throughout festivals or taking up journeys.
Nutrient Advantages
Rava gives good fiber and protein whereas being simpler to digest than wheat. Coconut provides wholesome fat and pure sweetness to the combo. Rice flour makes these gluten-friendly for most individuals. Cumin seeds assist digestion and add antioxidants. The mixture offers you sustained vitality with out heavy feeling. These make a greater snacking selection in comparison with processed store-bought choices.

Rava Seedai
Rava Seedai is a crispy South Indian snack made with semolina, rice flour, and coconut. These golden bite-sized balls are excellent for tea time or festivals. The mixture of textures and flavors makes them absolutely irresistible. They retailer nicely and style wonderful each single time.
Elements
- 2 cup Rava (Sooji)
- 1 cup Rice Flour
- 1/4 cup Butter melted
- 1 cup Coconut grated
- little Cumin Seeds
- as per style Salt
- as required Oil for frying
Directions
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Mix the rava, rice flour, coconut, cumin seeds, salt and butter in a bowl.
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Combine nicely with none lumps.
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Add some heat water and blend nicely to a chapati dough consistency.
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Cowl and preserve apart for 45 to 60 minutes.
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Make small balls and preserve them on a plate.
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Warmth oil in a deep frying pan over medium flame.
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Fry the ready balls till mild golden brown.
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Take away and drain extra oil.
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Retailer in an hermetic container.
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Steadily Requested Questions
Can I make these with out coconut?
Sure, you possibly can skip coconut, however add a tablespoon of sugar for sweetness. The feel will likely be barely completely different however nonetheless scrumptious. You may want to regulate the water amount as coconut provides moisture to the dough.
Why are my seedai turning out arduous?
Arduous seedai often means the oil was too scorching otherwise you fried them too lengthy. Preserve the flame on medium and fry till mild golden. Additionally test in case your dough had sufficient moisture – dry dough makes arduous seedai.
Can I bake these as a substitute of frying?
Baking received’t provide the similar crispy texture that makes seedai particular. When you should bake, brush with oil and bake at 350°F for 15-20 minutes, turning as soon as. The style will likely be completely different however nonetheless good.