Authentic Seedai Recipe- Palm Jaggery & Sesame Indian Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Seedai Recipe – Palm Jaggery & Sesame Indian Snacks

Hey everyone! If you’ve ever been to South India, especially during festivals, you’ve probably stumbled upon these delightful little bites – Seedai! They’re crunchy, savory, and just melt in your mouth. I remember my grandmother making these every Diwali, and the whole house would smell amazing. Today, I’m sharing my version of this classic recipe, using the wonderful depth of flavor that comes from palm jaggery. Let’s get started!

Why You’ll Love This Recipe

This Seedai recipe isn’t just about a delicious snack; it’s about tradition. It’s a little bit of nostalgia in every bite. Plus, it’s surprisingly fun to make! The process of shaping the tiny balls is almost meditative. And honestly, who doesn’t love a crispy, golden-brown snack with a hint of sweetness and a nutty sesame crunch? You’ll love it, I promise!

Ingredients

Here’s what you’ll need to make about 1 cup of Seedai:

• ½ cup rice flour
• 1 teaspoon urad dal flour
• ¼ cup palm jaggery (karuppatti)
• ⅛ cup water (about 30ml)
• ½ tablespoon butter
• ½ tablespoon grated coconut
• ½ teaspoon sesame seeds
• A pinch of dry ginger powder
• A pinch of cardamom powder
• Oil for deep frying

Ingredient Notes

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

• Palm Jaggery (Karuppatti): This is the star! It has a unique, smoky sweetness that regular jaggery just can’t match. You can usually find it in Indian grocery stores. If you can’t find it, you can substitute with regular jaggery, but the flavor will be different (more on that in the FAQs!).
• Rice Flour: I prefer using a fine rice flour for the best texture. You can find different types – Idli rice flour works well, or you can grind raw rice at home.
• Urad Dal Flour: This adds a lovely binding quality and a subtle nutty flavor. Don’t skip it!
• Butter: Good quality butter really elevates the flavor. I use unsalted butter so I can control the overall sweetness.
• Sesame Seeds: These add a fantastic crunch and nutty aroma. Toasted sesame seeds are even better – give them a quick dry roast in a pan before adding them to the mixture!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the palm jaggery in water in a saucepan over medium heat. Bring it to a boil, then let it simmer until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities, and then let it cool completely.
2. Now, in a separate pan, dry roast the rice flour and urad dal flour until fragrant – about 3-5 minutes. Be careful not to burn it! Sieve the flours twice to ensure a super smooth texture. This is key for crispy Seedai.
3. In a large bowl, combine the roasted flours, butter, sesame seeds, dry ginger powder, cardamom powder, and grated coconut. Mix well.
4. Pour in the cooled palm jaggery syrup and start kneading the mixture. Add water, a little at a time, until you form a soft, pliable dough. It shouldn’t be sticky!
5. Pinch off small pieces of dough and shape them into marble-sized balls. This can be a little time-consuming, but it’s worth it! Place the shaped Seedai on a kitchen towel and let them dry for about 10 minutes. This helps them hold their shape during frying.
6. Heat oil on medium flame in a deep frying pan. Carefully drop the Seedai into the hot oil in batches – don’t overcrowd the pan. Fry until they turn reddish-brown and crispy, about 5-7 minutes.
7. Remove the fried Seedai with a slotted spoon and drain them on paper towels.
8. Let them cool completely before storing. Seriously, they’re best when completely cool and crispy!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the Seedai will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.
• Sieving is Your Friend: Don’t skip sieving the flours! It really does make a difference in the texture.
• Drying Time: Letting the Seedai dry for a few minutes before frying helps them hold their shape and prevents them from dissolving in the oil.

Variations

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

• Vegan Adaptation: Substitute the butter with an equal amount of vegan butter or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rice flour and urad dal flour are certified gluten-free.
• Spice Level: Adjust the amount of dry ginger and cardamom powder to your liking. My friend loves adding a tiny pinch of black pepper for a little extra kick!
• Festival Adaptations: During Diwali, I sometimes add a few strands of saffron to the dough for a beautiful color and aroma. For Pongal or Onam, you can add a pinch of turmeric for a festive touch.

Serving Suggestions

Seedai is perfect as a standalone snack with a cup of chai. They’re also great to pack for picnics or road trips. I love serving them as part of a festive spread during Diwali or other celebrations.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is Seedai and where does it originate from? Seedai is a traditional South Indian snack, particularly popular in Tamil Nadu. It’s often made during festivals and special occasions.
• Can I use regular jaggery instead of palm jaggery? What’s the difference? Yes, you can! However, palm jaggery (karuppatti) has a more complex, smoky flavor than regular jaggery. Regular jaggery is sweeter and lighter in color.
• How do I know when the oil is at the right temperature for frying? A good way to test is to drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
• Why is sieving the flour important for Seedai? Sieving removes any lumps and ensures a smooth texture, which results in crispy Seedai.
• How long does Seedai stay fresh, and what’s the best way to store it? Seedai stays fresh for up to a week when stored in an airtight container at room temperature. Make sure they are completely cool before storing!

Enjoy making this delicious and authentic Seedai recipe! Let me know how it turns out in the comments below. Happy cooking!