Last Updated on May 23, 2018
Cooking Time : 5 to 7 mins per batch
Resting Time : 30 mins
Serves : 2
Recipe Source: Sharmis passions
Urad Dal Flour - 2 tsp (HOMEMADE)
Unsalted Butter - 1.5 tblspn
Coconut - 1 tblspn grated
Jaggery - ¾ cup grated
Water - ½ cup
Sesame Seeds - 2 tsp
Oil for deep frying
Take jaggery in a bowl, add in water and let them soak for 5 mins. Now take them in a pan and heat it, it will come to a boil. Strain this and set aside.
Take rice flour, urad dal flour in a dry pan and roast for 2 mins or so.
Take this in a sifter and sieve well.
Take this in a bowl, add in butter, sesame seeds, coconut in a bowl and mix well.
Add in jaggery water little by little and make a dough.
Take small portion from the mix and shape it into a small ball.
Set aside for 30 mins so it dries up.
Heat oil for deep frying, drop the seedai in oil and fry till it gets light colour. Now reduce the flame to medium and fry till dark.
Drain and cool it down.
Store it in a container and enjoy.
1)Sifting and roasting flours is very important. It takes the moisture from them. So dont leave that step.
2)Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.
3)When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst.
4)You should use soft butter which is at room temparature for this.
5)If you are scared and trying this for first time, then take a needle and prick holes on all seedai. This will prevent them from bursting.
6)You can make this same recipe with store bought rice flour and urad dal flour. But sift it and roast it.
7)When frying seedai. Always fry on medium high heat. If you fry seedai on very high heat then it will get colour outside but wont be cooked in the middle. So be careful while frying.
Why Does Seedai Burst? TIPS TO AVOID THEM.
1)If your flour is not sifted well, it may have some lumps so it will burst.
2)The flour which you use should be very fine, if it is not ground finely, then it will have small grain which makes the seedai burst.
3)Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting.
4)If you roll the balls tightly then the air bubbles will be trapped inside the seedai. This will make them burst. So roll gently and softly.
5)Drying the seedai for 30 mins, will dry it out and remove any moisture from it . This will prevent them from bursting.
|Take all your ingredients|
|Take jaggery in a bowl|
|add in water|
|soak for 5 mins, so the jaggery softens|
|Pour that into a pan|
|heat till it is melted and comes to a boil|
|strain the mix|
|In a dry pan, add in rice flour|
|in the same pan add in urad dal flour|
|roast it little|
|put that in a sifter|
|take it in a bowl|
|add in butter|
|add in sesame seeds|
|and finely grated coconut|
|add in jaggery water little by little|
|knead it to a soft dough..you wont be needing all
the jaggery water
|take a small portion|
|roll into a smooth ball|
|set aside for 30 mins so it dries a little|
|for testing, drop one seedai in hot oil and step away..|
|if it didn't pop then it is safe to fry the remaining ones|
|drop a whole bunch of seedai in oil|
|keep frying them..when it gets a nice colour,
reduce the flame to medium and fry
|it will get dark|
|let them fry|
|now strain them|
|cool it and store in a air tight container|