These little deep fried rice flour balls called Seedai are very popular in South India… usually during festivals!
We make Seedai once a year.
You’ll shortly know why.
But whenever we do make it, we make large batches that (should ideally) last us for a couple weeks. It ain’t difficult, but the process of rolling about a million tiny balls of dough isn’t exactly what you call “easy”. You sweat a lot. But then, you gotta sweat to get there crispy deep fried delicacies! (more…)