Authentic Rice Seedai Recipe – Gingely Oil & Coconut Milk Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Seedai Recipe – Gingely Oil & Coconut Milk Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Rice Seedai. These little, melt-in-your-mouth delights were a staple in my grandmother’s kitchen, and making them always brings back such warm memories. It’s a traditional South Indian sweet, perfect for festivals, special occasions, or just a cozy afternoon treat. Trust me, it’s easier to make than you think!

Why You’ll Love This Recipe

This Rice Seedai recipe isn’t just about the delicious taste; it’s about the comforting feeling of tradition. It’s a relatively quick and easy sweet to prepare, needing just a handful of ingredients. Plus, the combination of the subtly savory rice dough with the sweet, creamy coconut milk is divine. You’ll love how these little balls practically dissolve in your mouth!

Ingredients

Here’s what you’ll need to make this magic happen:

• ?? cup Store bought rice flour
• 2 ?? – 3 cup Water
• A drop Gingely oil (Sesame oil)
• Pinch Salt
• 2 tbsp Sugar
• ?? cup Boiled milk (approx. 240ml)
• 1.5 tbsp Coconut milk powder
• 1 Cardamom seeds
• Few Saffron threads

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

• Gingely Oil: Don’t skip this! Gingely oil (also known as sesame oil) adds a unique, nutty flavor that’s essential to authentic Seedai. A little goes a long way, so just a drop is perfect.
• Rice Flour Type: I recommend using store-bought rice flour specifically labeled for making idiyappam or paniyaram. It’s usually a finer grind, which gives a better texture.
• Coconut Milk Powder: Good quality coconut milk powder is key. Look for one that smells fragrant and isn’t overly sweet.
• Saffron Quality: A few strands of good quality saffron will impart a beautiful color and aroma. Don’t worry about being too precise here – even a tiny amount makes a difference.
• Cardamom Freshness: Freshly crushed cardamom seeds are always best. If you have whole cardamom pods, crack them open and use the seeds for the most vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix the rice flour and a pinch of salt.
2. Gradually add the boiling water (with that drop of gingely oil!) while mixing continuously. You want to form a non-sticky dough. It might take a little practice to get the consistency right – it shouldn’t be too soft or too hard.
3. Grease your hands lightly with oil. This is important! Then, shape the dough into small, seedai-sized balls.
4. Now, steam these little balls in an idli pot or a kadai (deep pan) for about 5-10 minutes. You’ll know they’re ready when they become slightly translucent.
5. While the seedai are steaming, let’s make the milk mixture. In a separate saucepan, combine the coconut milk powder with the cooled boiled milk, sugar, and crushed cardamom seeds. Stir well until everything is smooth.
6. Heat the milk mixture over medium heat, stirring constantly, until it thickens slightly.
7. Gently add the steamed rice balls to the milk mixture and simmer for just a minute or two. This allows the seedai to soak up all that delicious coconut milk flavor.
8. Finally, garnish with a few saffron strands (optional, but pretty!). Serve warm or chilled.

Expert Tips

• Dough Consistency is Key: If your dough is too sticky, add a little more rice flour. If it’s too dry, add a tiny bit more boiling water.
• Don’t Overcrowd the Steamer: Steam the seedai in batches to ensure they cook evenly.
• Gentle Simmer: Be gentle when simmering the seedai in the milk mixture. You don’t want them to break apart.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have severe allergies.
• Sweetness Level Adjustment: Adjust the amount of sugar to your liking. My family prefers it on the milder side, but feel free to add another tablespoon if you have a sweeter tooth.
• Regional Variations: In Tamil Nadu, Seedai is often made with a slightly coarser rice flour. In Kerala, you might find variations that include a touch of jaggery (unrefined cane sugar).
• Steaming vs. Frying: Traditionally, Seedai can also be deep-fried until golden brown and crispy. However, I prefer the healthier steamed version.

Serving Suggestions

Rice Seedai is wonderful on its own as a sweet treat. It also pairs beautifully with a cup of hot chai or filter coffee. It’s a popular offering during festivals like Pongal and Onam.

Storage Instructions

Leftover Seedai can be stored in an airtight container in the refrigerator for up to 3 days. They might become slightly firmer when chilled, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Seedai? I recommend using a fine rice flour specifically for idiyappam or paniyaram.
• Can I make Seedai without steaming? Yes, you can deep-fry them instead! Fry in hot oil until golden brown and crispy.
• How do I prevent the Seedai from becoming sticky? Make sure your dough isn’t too wet, and grease your hands well when shaping the balls.
• What is the purpose of Gingely oil in this recipe? Gingely oil adds a unique, nutty flavor that’s essential to the authentic taste of Seedai.
• Can I use fresh coconut milk instead of coconut milk powder? Absolutely! Use about 1 cup of fresh, thick coconut milk instead of the powder and milk mixture. You might need to simmer it for a bit longer to achieve the desired consistency.

Enjoy making this delightful Rice Seedai! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!