Meal Prep · Indian
Seedai
Crispy and savory South Indian rice flour fritters, perfect for festive snacking.
Ingredients
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Step-by-step- Lightly roast the rice flour and urad dal flour separately on a low flame until fragrant, taking care not to change their color. Let them cool completely.
- In a large mixing bowl, combine the cooled rice flour, urad dal flour, grated coconut, white sesame seeds, cumin seeds, asafoetida, red chili powder, and salt.
- Add the melted butter (or ghee) to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and knead to form a firm, smooth, and crack-free dough. Ensure the dough is not too sticky or too dry.
- Pinch small portions of the dough and roll them into tiny, smooth balls (about 1/2 inch in diameter). Ensure there are no cracks on the surface to prevent them from bursting while frying.
- Heat oil in a deep pan or kadai over medium heat. To test if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
- Carefully drop a batch of Seedai into the hot oil. Do not overcrowd the pan. Fry on medium-low heat, stirring occasionally, until they turn golden brown and crisp.
- Remove the fried Seedai with a slotted spoon and drain excess oil on paper towels.
- Repeat with the remaining dough. Let the Seedai cool completely before storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Room Temperature 1-2 weeks
Store cooled Seedai in an airtight container at room temperature to maintain crispness. Avoid humid environments.
Refrigerator Not recommended
Refrigeration can make Seedai soft and chewy, losing its characteristic crispness. If absolutely necessary, store in an airtight container for up to a week, but expect texture changes.
Freezer Not recommended
Freezing is not ideal for fried snacks like Seedai as it significantly affects the texture and crispness upon thawing. Best consumed fresh or stored at room temperature.
Chef’s Corner
- Ensure the dough is completely smooth and crack-free before shaping; cracks can cause the Seedai to burst during frying.
- Fry Seedai on medium-low heat. If the oil is too hot, the outside will brown quickly, leaving the inside uncooked and soft. If too low, they will absorb too much oil.
- Do not overcrowd the frying pan; fry in small batches to maintain oil temperature and ensure even cooking.
- For best results, use freshly grated coconut. If using desiccated coconut, rehydrate it slightly with a tablespoon of warm water before adding to the flour mixture.
