Seedai Recipe | South Indian vegan snacks | Baking opion included

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Seedai ~ deep fried + baked

Nov 13, 2013     4 comments.

These little deep fried rice flour balls called Seedai are very popular in South India… usually during festivals!

Uppu seedai recipe (deep fried + baked)

We make Seedai once a year.

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!

Unless you choose to buy them of course. I don’t know why would. Homemade Seedai is so much better. And I’m gonna show you my mom’s recipe! 🙂

Uppu SEEDAI Recipe | Deep Fried & Baking Options Included

You’ll need –
Uppu seedai recipe (deep fried + baked)

Add all ingredients in a large mixing bowl except the hing + water
Uppu seedai recipe (deep fried + baked)

Mix with your hands to evenly incorporate all ingredients
Uppu seedai recipe (deep fried + baked)

Add the hing + water to the dry ingredients
Uppu seedai recipe (deep fried + baked)

Mix well and knead to a soft dough. It wont be elastic like a pizza dough, but it will be soft & able to hold it’s form.
Uppu seedai recipe (deep fried + baked)

If you’re making large batches, divide the dough into manageable portions and roll into balls
Uppu seedai recipe (deep fried + baked)

Take each ball, break into smaller balls and roll into about 2 inches thick rope
Uppu seedai recipe (deep fried + baked)

Taking each rope one at a time, break into equal size small pieces and roll into a neat round (ball).
Uppu seedai recipe (deep fried + baked)

Place the prepared balls (seedai) on a clean kitchen cloth to let it dry out a bit while you continue to do the rest
Uppu seedai recipe (deep fried + baked)

Once you’re done, add all the Seedai in a bowl
Uppu seedai recipe (deep fried + baked)

Meanwhile, heat oil in a pan with high sides for deep frying
Uppu seedai recipe (deep fried + baked)

Drop the seedai in batches (unlike other recipes, you must make sure the entire pan is completely filled with seedai. If there is any extra room in the oil, the seedai might tend to burst out)
Uppu seedai recipe (deep fried + baked)

Let it fry for 4-6 minutes on medium low until it starts to float up
Uppu seedai recipe (deep fried + baked)

Turn the balls in the oil to let even frying
Uppu seedai recipe (deep fried + baked)

One the seedai has a golden brown color, you can remove with a slotted spoon on a paper towel.
Uppu seedai recipe (deep fried + baked)

One it cools completely, store in air tight box and have whenever you want
Uppu seedai recipe (deep fried + baked)

Print

Seedai ~ deep fried + baked


  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 5 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2 cups of Seedai 1x
Scale

Ingredients

  • 2 cups Rice Flour*
  • 2 Tablespoons Urad Dal Flour (Black gram flour)
  • 1/4 cup soaked Chana Dal (split Bengal gram) {soak in water for 30 minutes}
  • 2 Tablespoons Butter, room temperature (preferably fresh, unsalted butter)
  • 2 Tablespoons fresh grated Coconut
  • 1/2 teaspoon Hing / Asafetida powder**
  • 3/41 teaspoon Salt (taste & adjust before forming dough balls)
  • 1 teaspoon crushed Jeera (Cumin) seeds
  • 3/4 cup Water (adjust according to stiffness of dough – neither too stiff nor too sticky)
  • Vegetable Oil, for deep frying (See notes below)

Notes

  • *You can make or buy rice flour. Make sure to roast the rice flour for 4-5 minutes on medium high until it is dry before using
  • *For Asafetida / Hing – skip if you don’t have. Or if you have the hing blocks, soak a little bit in water for 30 minutes to soften it & then use.

For Baking – If you want to bake, you wont need so much oil. Just about a teaspoon per 4-6 seedai. You can add a pinch of baking soda while kneading the dough.


Instructions

  1. Add all ingredients in a large mixing bowl except the hing + water
  2. Mix with your hands to evenly incorporate all ingredients
  3. Add the hing + water to the dry ingredients
  4. Mix well and knead to a soft dough. It wont be elastic like a pizza dough, but it will be soft & able to hold it’s form.
  5. If you’re making large batches, divide the dough into manageable portions and roll into balls
  6. Take each ball, break into smaller balls and roll into about 2 inches thick rope
  7. Taking each rope one at a time, break into equal size small pieces and roll into a neat round (ball).
  8. Place the prepared balls (seedai) on a clean kitchen cloth to let it dry out a bit while you continue to do the rest
  9. Once you’re done, add all the Seedai in a bowl
  10. Meanwhile, heat oil in a pan with high sides for deep frying
  11. Drop the seedai in batches (unlike other recipes, you must make sure the entire pan is completely filled with seedai. If there is any extra room in the oil, the seedai might tend to burst out)
  12. Let it fry for 4-6 minutes on medium low until it starts to float up
  13. Turn the balls in the oil to let even frying
  14. One the seedai has a golden brown color, you can remove with a slotted spoon on a paper towel.
  15. One it cools completely, store in air tight box and have whenever you want

For BAKING – it will take much longer to make seedai this way *

  1. Place the prepared seedai on a greased baking sheet. As the wont expand like cookies do, they don’t need a lot of space between them. Just about 1/4th of an inch
  2. Bake at 180C / 350 F for 25-40 minutes (the timing would vary for every oven. You’re looking for a crisp ball throughout. It shouldn’t be soft inside either)

If you’re too lazy to make Seedai, buy them! 😉 But I don’t think you’ll be wanting to – once you make it at home!

During festival time, South Indians also love to make –

Thattai (fried rice flour snack)
Uppu seedai recipe (deep fried + baked)

Kai Murukku (Rice flour spirals)
murukku

Sweet Appam (rice flour jaggery fritters)
sweet appam

Oma Podi (chickpea flour fried noodles)
Uppu seedai recipe (deep fried + baked)

Boondi (chickpea flour fied balls)
Uppu seedai recipe (deep fried + baked)

Jevvarisi Payasam (Tapioca Pudding)
Uppu seedai recipe (deep fried + baked)





4 Comments on “Seedai ~ deep fried + baked

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