- Soak raw rice for at least 4 hours, or preferably overnight. Drain and spread on a clean cloth to dry completely. Grind into a fine powder and sieve.
- Lightly roast the rice flour until fragrant and warm, being careful not to brown it. Set aside to cool.
- Dry roast urad dal until golden brown and fragrant. Grind into a fine powder, then sieve to remove any coarse particles.
- Dissolve hing (asafoetida) and salt in a small amount of warm water.
- In a bowl, combine rice flour, urad dal flour, grated coconut, butter, chili powder, and the hing-salt water. Mix well to combine.
- Gradually add water, a little at a time, to form a smooth, non-sticky dough. Avoid over-watering; the dough should hold its shape.
- Grease your hands with oil and shape the dough into small, slightly uneven balls (about 1 inch in diameter). Let them dry on a clean cloth for at least 30 minutes to 1 hour, or until firm.
- Heat oil for deep frying over medium heat. Test the temperature by dropping a small piece of dough; it should rise immediately and sizzle.
- Fry the seedai in batches on medium heat, stirring gently and frequently to ensure even cooking and prevent sticking.
- Once the sizzling subsides and the seedai are golden brown, remove with a slotted spoon and drain on a wire rack or colander lined with paper towels.
- Cool completely before storing in an airtight container. This will help maintain their crispness.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:6 g28%
- Carbohydrates:40 mg40%
- Sugar:1 mg8%
- Salt:250 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Rice Seedai Recipe – Crispy South Indian Snack
Hey everyone! If you’ve ever been to South India, especially during festivals, you’ve probably stumbled upon these tiny, incredibly addictive, crispy balls called Seedai. They’re a staple in my family during Diwali and Krishna Jayanthi, and honestly, I can’t imagine celebrating without them. Today, I’m so excited to share my family’s authentic recipe with you – it’s a little bit of effort, but so worth it!
Why You’ll Love This Recipe
Seedai is more than just a snack; it’s a little piece of South Indian tradition. It’s wonderfully crunchy, subtly savory, and has a delightful aroma. Plus, making Seedai is a fun process – a little messy, maybe, but definitely satisfying! You’ll love how these little bites disappear quickly once they’re made.
Ingredients
Here’s what you’ll need to make a batch of these crispy delights:
- 2 cups Raw Rice flour (Pacharisi mavu)
- 3 tsp Urad dal flour
- 2 ¼ tbsp Butter
- 2 tbsp Grated coconut (optional)
- 1 tsp Chilli powder
- ¼ tsp Hing (Asafoetida)
- Salt as required
- Oil for deep frying
Ingredient Notes
Let’s talk about the ingredients – getting these right makes all the difference!
Raw Rice Flour (Pacharisi Mavu) – Type and Quality
Using good quality raw rice flour is key. Pacharisi mavu is specifically made from raw rice, and it’s what gives Seedai its signature crispness. You can find it at most Indian grocery stores. If you’re grinding your own, make sure the rice is completely dry before grinding.
Urad Dal Flour – Roasting for Flavor
Roasting the urad dal before grinding it really enhances the flavor. Don’t skip this step! It adds a lovely nutty aroma to the Seedai.
Butter – Regional Variations & Substitutions
Traditionally, butter is used, and it adds a richness that’s hard to beat. Some families use ghee instead, which is also delicious. You can use oil in place of butter, but the flavor won’t be quite the same.
Grated Coconut – Fresh vs. Dried
Freshly grated coconut is best, if you can get it. It adds a lovely sweetness and texture. But, unsweetened desiccated coconut works perfectly well too!
Hing (Asafoetida) – Quality and Aroma
Hing has a very strong aroma, so a little goes a long way. Make sure you’re using good quality hing – it should smell pungent, not stale.
Chilli Powder – Spice Level Options
I like to use a medium-hot chilli powder, but you can adjust the amount to your liking. Kashmiri chilli powder will give you a beautiful color with less heat.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, soak the raw rice for about 4 hours. This is important for getting the right texture.
- Drain the rice and spread it out on a clean cloth to dry completely. Once dry, grind it into a fine powder and then sieve it to remove any lumps.
- Lightly roast the rice flour in a pan until it’s warm – this helps with the crispness. Set it aside to cool.
- Next, dry roast the urad dal until it turns golden brown. Grind it into a fine powder and sieve it as well.
- In a large bowl, combine the rice flour, urad dal flour, grated coconut (if using), butter, chilli powder, and hing dissolved in a little water with salt.
- Now, gradually add water, a little at a time, and mix everything together. You want to form a smooth, but not overly wet, dough. This is where practice comes in – you don’t want it too sticky!
- Grease your hands with a little oil and shape the dough into small, uneven balls. They don’t need to be perfect! Place them on a clean cloth and let them dry for about 10 minutes.
- Heat oil for deep frying over medium heat. To test if the oil is ready, drop a tiny piece of dough into it – if it sizzles and rises to the surface immediately, it’s good to go.
- Fry the Seedai in batches, stirring constantly to ensure they cook evenly.
- Once the sizzling subsides, remove them with a slotted spoon and drain on a colander lined with paper towels.
- Let them cool completely before storing – this is crucial for maintaining their crispness!
Expert Tips
- Drying is key: Make sure the rice and Seedai balls are completely dry before frying. Moisture will cause them to splatter.
- Oil temperature: Maintaining the right oil temperature is vital. Too hot, and they’ll burn; too cold, and they’ll absorb too much oil.
- Stir, stir, stir: Constant stirring prevents sticking and ensures even cooking.
Variations
- Vegan Seedai: Substitute the butter with a neutral-flavored oil like sunflower or canola oil.
- Gluten-Free Seedai: This recipe is naturally gluten-free! Just double-check that your hing and chilli powder are also gluten-free.
- Spice Level Adjustments: Feel free to add more or less chilli powder to suit your taste. You could even add a pinch of black pepper for extra warmth.
- Festival Adaptations (Diwali, Krishna Jayanthi): My grandmother always added a few strands of saffron to the dough during Krishna Jayanthi for a beautiful color and aroma.
Serving Suggestions
Seedai is best enjoyed with a cup of hot chai or filter coffee. It’s also a great snack to pack for picnics or road trips. Honestly, it’s good anytime, anywhere!
Storage Instructions
Store cooled Seedai in an airtight container at room temperature. They should stay crispy for up to a week, but trust me, they won’t last that long!
FAQs
What is Seedai and where does it originate from?
Seedai is a traditional South Indian snack, particularly popular in Tamil Nadu and Karnataka. It’s made from rice flour and urad dal flour and is known for its crispy texture.
Can I use store-bought rice flour for this recipe?
Yes, you can! Just make sure it’s raw rice flour (pacharisi mavu) and of good quality.
How do I know if the oil is hot enough for frying Seedai?
Drop a tiny piece of dough into the oil. If it sizzles and rises immediately, the oil is ready.
What causes Seedai to break apart while frying?
This usually happens if the dough is too wet or the oil isn’t hot enough.
How long does Seedai stay crispy?
Seedai stays crispy for up to a week if stored in an airtight container at room temperature.
Can I make Seedai ahead of time?
You can make the dough a day ahead and store it in the refrigerator. Just bring it to room temperature before shaping and frying.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
