Authentic South Indian Seedai Recipe - A Delicious and Crispy Snack from Scratch

Ingredients

  • 1 cup Rice Flour
  • 2 tbsp Urad Dal Flour
  • 1 tsp White Sesame Seeds
  • 1 tsp Cumin Seeds
  • 2 tbsp Butter
  • A pinch of Asafoetida (Hing)
  • 1/2 tsp Salt
  • Water as needed
  • Oil for deep frying

Steps and instructions

  1. In a large bowl, mix together the rice flour, urad dal flour, sesame seeds, cumin seeds, butter, asafoetida, and salt.
  2. Slowly add water to the mixture until it forms a soft, pliable dough. Be careful not to add too much water, as this can make the Seedai crack during frying.
  3. Pinch off small pieces of the dough and roll them into tiny balls, about the size of a marble. Be sure to roll them smoothly, without any cracks.
  4. Spread the dough balls out on a dry cloth or paper towel and let them dry for a few minutes.
  5. Heat oil in a deep frying pan. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the top quickly, the oil is ready.
  6. Slowly drop the dough balls into the hot oil, a few at a time. Do not overcrowd the pan.
  7. Fry the Seedai on medium heat until they turn golden brown. Stir occasionally to ensure even browning.
  8. Remove the Seedai from the oil using a slotted spoon and drain them on paper towels.
  9. Allow the Seedai to cool completely before storing them in an airtight container.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients.
  • Rolling Board - A flat surface to roll the dough balls.
  • Rolling Pin - A tool to help roll the dough balls smoothly.
  • Deep Frying Pan - A pan with high sides for deep frying the Seedai.
  • Slotted Spoon - A spoon with slots to remove the fried Seedai from the oil.
  • Paper Towels - To drain the fried Seedai and remove excess oil.
  • Dry Cloth - To dry the dough balls before frying.

Recipe variations

  • Replace rice flour with millet flour for a gluten-free version.
  • Add crushed black pepper or red chili powder for a spicier flavor.
  • Incorporate grated coconut or coconut milk into the dough for a hint of sweetness.
  • Use ghee instead of butter for a richer taste.
  • Add roasted and crushed peanuts for added crunch.
  • Mix in finely chopped curry leaves or coriander leaves for an herbal twist.
  • Experiment with different seeds such as flaxseeds or poppy seeds for unique flavors.
  • For a savory option, add finely grated cheese or crumbled paneer to the dough.
  • Try baking the Seedai in the oven instead of deep frying for a healthier alternative.

Recipe overview

Seedai is a traditional South Indian snack that's crispy, flavorful, and highly addictive. Made from a simple dough of rice flour, urad dal flour, sesame seeds, cumin seeds, butter, and a few other ingredients, these tiny, round snacks are deep-fried until golden brown for a satisfying crunch. Despite their humble appearance, making Seedai can be quite an art, requiring careful balance of moisture in the dough and temperature of the oil to prevent them from bursting during frying. But once you get the hang of it, you will be rewarded with a delightful snack that's perfect for tea time or any festive occasion. Enjoy the process of making Seedai and indulge in its crispy goodness!

Common questions

  1. Can I use store-bought rice flour instead of making it at home? - Yes, you can use store-bought rice flour if you prefer.
  2. Can I substitute urad dal flour with something else? - If you don't have urad dal flour, you can use roasted gram flour (chickpea flour) as a substitute.
  3. How do I ensure that the Seedai doesn't crack while frying? - Make sure the dough is not too dry or too wet. Adding the right amount of water and rolling the dough balls smoothly without cracks will help prevent cracking during frying.
  4. What can I use as a replacement for asafoetida? - If you don't have asafoetida, you can skip it or use a small amount of garlic powder as a substitute.
  5. How long can I store Seedai? - Seedai can be stored in an airtight container for up to 2 weeks.
  6. Can I reuse the oil used for frying Seedai? - It is not recommended to reuse the oil as it might affect the taste and quality of the next batch of fried snacks.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and form the dough.
  • Frying Pan - A deep pan for frying the Seedai.
  • Slotted Spoon - A spoon with slots to remove the fried Seedai from the oil.
  • Paper Towels - To drain the excess oil from the fried Seedai.
  • Dry Cloth - To dry the rolled Seedai before frying.
  • Airtight Container - To store the cooled Seedai and keep them fresh.

Origin stories

Seedai, a deep-fried delicacy, is a beloved tradition of South Indian festivals, particularly Krishna Jayanthi or Gokulashtami, dedicated to Lord Krishna. Legend has it that little Krishna was fond of these crispy bites, and so they're often made during this festival as an offering to him. The name "Seedai" translates to "small ball" in Tamil, a nod to their distinct round shape. Despite their humble size, these savory snacks pack a flavorful punch and are a testament to the rich and diverse culinary traditions of South India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.