Authentic Seedai Recipe – Crispy Rice Flour Snacks with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Seedai Recipe – Crispy Rice Flour Snacks with Sesame Seeds

Hey everyone! If you’ve ever been to South India during festivals, chances are you’ve stumbled upon these delightful, crunchy little balls called Seedai. They’re the perfect savory snack – seriously addictive, and surprisingly easy to make once you get the hang of it. I remember my grandmother making huge batches of these during Krishna Jayanthi, and the whole house would smell amazing! Today, I’m sharing her recipe with you, with all my little tips and tricks learned over the years.

Why You’ll Love This Recipe

This Seedai recipe is all about that satisfying crunch and the lovely aroma of sesame seeds. It’s a traditional South Indian snack, perfect for festive occasions, tea time, or just when you’re craving something savory. Plus, it’s naturally gluten-free! You’ll love how relatively simple it is to whip up a batch of these crispy delights.

Ingredients

Here’s what you’ll need to make these delicious Seedai:

• 1 cup processed rice flour (about 150g)
• 1 tbsp roasted urad dal flour (about 7g)
• 1 tbsp soft butter (about 14g)
• 1/8 tsp hing (asafoetida) – a pinch!
• 1 tbsp grated coconut (about 8g)
• 1 tsp black sesame seeds (about 5g)
• Salt as needed (about ½ tsp)
• Water as needed (about ½ – ¾ cup)
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Homemade Rice Flour: Traditionally, Seedai is made with rice flour prepared at home. It gives a superior texture. To make it, soak raw rice for a few hours, then dry it completely and grind it into a fine powder.
• Urad Dal Flour: Roasting the urad dal (black gram) before grinding adds a lovely nutty flavor. You can easily roast it in a dry pan until fragrant.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique savory depth. A little goes a long way, so be careful not to overdo it.
• Black Sesame Seeds: These are classic, but you’ll find regional variations. Some families use white sesame seeds, or even a mix! My aunt always adds a sprinkle of carom seeds (ajwain) too.
• Butter: Using softened butter helps bind the dough and adds a subtle richness. You can substitute with ghee for an even more traditional flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the homemade rice flour lightly. This helps prevent the Seedai from absorbing too much oil. Let it cool completely, then sieve it twice with the roasted urad dal flour. Sifting is key to avoiding bursting during frying!
2. Now, add the salt, black sesame seeds, powdered coconut, hing, and soft butter to the flour mixture. Mix everything well with your fingertips until it resembles breadcrumbs.
3. Gradually add water, a little at a time, and start bringing the dough together. You want a thick, non-sticky dough – it shouldn’t crack easily. This might take a little practice, but don’t worry!
4. Gently roll the dough into small, loose balls using your fingertips. Don’t pack them too tightly, or they won’t be as crispy. Think about the size of a small marble.
5. Place the Seedai balls on a clean, dry cloth and let them dry for about 15-20 minutes. This reduces moisture and helps them stay crispy.
6. Heat oil in a kadai (deep frying pan) on medium flame. The oil should be hot enough for the Seedai to sizzle, but not so hot that they burn.
7. Fry the Seedai in batches, stirring gently to ensure even cooking. They’ll initially sink to the bottom, then rise to the surface.
8. Fry until they turn golden brown and the bubbling subsides. This usually takes about 5-7 minutes per batch.
9. Remove the Seedai with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years:

• Dough Consistency is Key: The dough should be firm but pliable. If it’s too dry, the Seedai will crumble. If it’s too wet, they’ll absorb too much oil.
• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier Seedai.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Cool Completely: Resist the urge to snack on them right away! They get even crispier as they cool.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your asafoetida to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Add a pinch of chili powder to the dough for a spicy kick. My friend loves adding a little red chili flakes!
• Festival Adaptations: During Diwali, some families add a pinch of turmeric powder for a golden color. For Krishna Jayanthi, you can shape the Seedai into tiny butter balls.

Serving Suggestions

Seedai is best enjoyed as a standalone snack with a cup of hot chai. They’re also a great addition to festive platters or as a crunchy topping for yogurt.

Storage Instructions

Store cooled Seedai in an airtight container at room temperature. They’ll stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Seedai? Traditionally, homemade rice flour is preferred, but good quality store-bought processed rice flour works well too.
• Can I use store-bought rice flour? Yes, absolutely! Just make sure it’s finely ground.
• How do I prevent the Seedai from bursting while frying? Sifting the flour mixture thoroughly and ensuring the Seedai balls aren’t packed too tightly are key.
• What is the purpose of adding hing (asafoetida)? Hing adds a unique savory flavor and aids digestion.
• How long does Seedai stay crispy? Properly stored in an airtight container, Seedai will stay crispy for up to a week.
• Can I make Seedai ahead of time? You can make the dough and shape the balls ahead of time, but fry them just before serving for the best texture.

Enjoy making these crispy, flavorful Seedai! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how they turn out in the comments below!