Seedai , a deep fried savory ball made from the rice flour and other spices. In our home, Amma makes murukku & seedai for every diwali/deepavali and put it in a "thukku"(large silver vessel ) and it lasts for around 10 days and we used to keep on munching them whenever we saw the thukku :-).
Sometimes Amma used to hide the thukku otherwise we would have snacks all day without eating a proper meal. Such a fond memories they are !!!
Now coming to the seedai recipe, today i'm gonna share my mom's recipe for this seedai and for decades we're using the same procedure to make this seedai without a change.
Here in this recipe, coconut is used and it gives such a nice flavor to the seedai, since i've been eating this seedai while i grew up, i can't think of seedai without coconut flavor. They are literally addictive with a burst of coconut flavor.
Next, coming to the fear of bursting seedai, i've heard from people saying that it bursts sometimes, for me , it never bursts so far, touch wood :-). Even if you're a beginner, you can make this seedai without the fear of bursting.
But please do check out the notes section on how to avoid the bursting of seedai which i learned from the elders in the family and i have followed it religiously every time when i'm making the seedai. Now let's see how to make this crunchy seedai.
Seedai | Thegai Seedai | Coconut Seedai
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 1&1/2 cup
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Rice flour - 1 cup
Grated coconut - 1/4 cup
Butter - 1 tbsp
Cumin seed - 1 tsp
Salt - to taste
Water to knead
Oil for deep frying
Take flour in a bowl and add all other ingredients like cumin, coconut, butter & salt.Mix it well and it becomes look like crumb.
Add water little by little and form the dough.Keep it aside for 10 mins and then pinch a small piece of dough and roll it without applying much pressure . Do the same for all the dough. Heat the oil in the deep frying pan.
Once the oil is heated well ( if you drop small piece of dough into the oil, it should come up immediately), add the rolled dough and keep the flame in medium.
Once the seedai is cooked , the color of the seedai changed to light brown and also the "Shh" sound is stopped. For me, it takes approx 9 mins on one batch.
Remove from the oil and put it on tissue paper, once cooled, stored in air tight container. It store well for weeks at room temperature.
Notes:
- Roll the seedai gently, don't give too much pressure in rolling.
- The grated coconut should be fine. Large piece of coconut may cause the bursting of seedai.
- Here i have used store brought rice flour, but you can use the home made flour also, make sure it's fine.
- The time for cooking depends on the pan size and the amount of seedai you fry in a batch.
- Cook it in medium flame for crispy seedai.
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