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Seedai (sweet and savory)

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Along with 11 snacks, this is the most important of all for Krishna Jayanti. Others are Murukku, Thengulal, Mullu murukku, Oma podi(Sev), Nada, Vadai, Appam, Vella aval, butter.

Rate this recipe 4.3/5 (19 Votes)

Ingredients

  • 1. Thenga seedai.
  • Wet rice flour- 2 cups
  • Urad dal-3 tablespoons
  • Shreeded coconut-1/2 cup
  • Sesame seeds- 1 tablespoon
  • Salt and asafoetida.
  • Oil for frying.
  • 2. Vella Seedai.
  • Wet rice flour- 1 cup
  • Urad dal- 1 teaspoons
  • Jaggery-3/4 + 1/8 cup
  • Shreeded coconut-optional
  • Sesame seeds- 1 teaspoon
  • Gingely oil- 1 teaspoon.
  • Oil for frying.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Thenga seedai
Dry roast wet rice flour till you can put straight lines with it.
Dry roast urad dal till hot and grind and sieve 3 times.
For 2 cups rice flour: add 3 tablespoon urad dal flour, add shredded coconut (1/2 of a coconut), salt, asafoetida and water.
Add 1 table spoon sesame seed rinsed in water.
Add to a crumbly dough.
Make very small balls.
In a deep pan, put 10 balls at a time.
Deep fry till brown;
Caution: if the seedais are not dense enough in the oil or if there is too much water, it will pop.

Step 2

Vella seedai
Dry roast wet rice flour till golden brown.
Dry roast urad dal till hot and grind and sieve 3 times.
Add 3/4+1/8 Jaggery to just enough water.
To this add 1 teaspoon gingely oil, 1 teaspoon sesame seeds, 1 cup rice flour and 1 teaspoon urad dal powder.
This should be a thick dough.
Divide to small balls and deep fry in oil till golden brown.
Shreeded coconut is optional.
If it is not thick enough add maida flour.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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