Authentic Seedai Recipe- Rava & Fried Gram Snacks

Last Updated on 4 months by Neha Deshmukh

Authentic Seedai Recipe – Rava & Fried Gram Snacks

Introduction

Oh, Seedai! These little crispy, melt-in-your-mouth snacks hold such a special place in my heart. Growing up, making Seedai with my grandmother during festival season was the highlight. The aroma of roasting coconut and the satisfying crunch of the finished Seedai… pure bliss! It’s a bit of a process, but trust me, the results are SO worth it. This recipe is my family’s tried-and-true version, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

This Seedai recipe is all about simple ingredients coming together to create something truly special. It’s naturally gluten-free, easily adaptable to vegan diets, and perfect for festive occasions or just a delightful afternoon snack. Plus, it’s surprisingly easy once you get the hang of the dough!

Ingredients

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

• ½ cup rava (semolina) – about 75g
• 2.5 tablespoons chutney dal (fried gram) – about 30g
• 2 teaspoons grated coconut – about 5g
• 2 teaspoons butter
• ⅛ teaspoon hing (asafoetida) – a tiny pinch!
• ⅛ teaspoon jeera powder (cumin) – about 0.5g
• ⅛ teaspoon pepper powder – about 0.5g
• 1 teaspoon sesame seeds – about 5g
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava (Semolina) – Types and Texture

You’ll want to use a fine rava (also called sooji) for Seedai. The finer the rava, the more delicate and crispy your Seedai will be. I prefer using Bansi rava, but any fine variety will work.

Chutney Dal (Fried Gram) – Regional Variations & Substitutions

Chutney dal, or putani, is a key ingredient. It gives Seedai that lovely, slightly nutty flavor. You can usually find it in Indian grocery stores. If you absolutely can’t find it, you can try substituting with roasted chana dal (split chickpeas), but the flavor won’t be quite the same.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is best, hands down! It adds a wonderful sweetness and aroma. However, if fresh isn’t available, you can use desiccated grated coconut. Just make sure to dry roast it lightly to enhance the flavor.

Hing (Asafoetida) – Benefits and Usage

Don’t skip the hing! It might smell a little funky on its own, but it adds a subtle savory depth to the Seedai. Plus, it’s great for digestion. A little goes a long way, so just a pinch is all you need.

Sesame Seeds – Black vs. White, Toasting for Flavor

I like to use white sesame seeds for Seedai, but black sesame seeds work beautifully too – they add a lovely visual contrast. Lightly toasting the sesame seeds before adding them to the dough really brings out their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the rava into a fine powder using a mixer. Set it aside.
2. Next, grind the fried gram dal into a fine powder separately.
3. Dry roast the grated coconut until it’s lightly browned and fragrant. Be careful not to burn it!
4. In a mixing bowl, combine the rava powder, fried gram powder, butter, sesame seeds, cumin powder, pepper powder, and roasted coconut.
5. Now, add water gradually – start with 2-3 tablespoons – and mix everything together. You want to form a stiff dough that holds its shape.
6. Let the dough rest for 30-45 minutes. This allows the rava to absorb the water and develop a better texture.
7. After resting, shape the dough into small, marble-sized balls. Arrange them on a sheet of newspaper for about 10 minutes to help them firm up a bit.
8. Heat oil in a deep pan on medium-low heat. This is important – you don’t want the Seedai to brown too quickly on the outside while remaining raw inside.
9. Fry the Seedai balls in batches, stirring gently to ensure even cooking. They should turn golden brown and crispy.
10. Drain the fried Seedai on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

A few little secrets to Seedai success!

Achieving the Perfect Dough Consistency

The dough is the key! It should be stiff enough to hold its shape but not so dry that it crumbles. Add water a little at a time until you reach the right consistency.

Tips for Even Frying & Golden Color

Keep the heat on medium-low. Frying at too high a temperature will result in unevenly cooked Seedai. Stirring gently while frying helps them cook evenly and achieve that beautiful golden color.

Troubleshooting: Seedai Breaking Apart

If your Seedai are breaking apart while frying, it usually means the dough is too dry. Add a tiny bit of water and mix well before frying the next batch.

Variations

Let’s get creative!

Vegan Seedai

Simply substitute the butter with a vegan butter alternative or a neutral oil like coconut oil.

Gluten-Free Seedai (Naturally Gluten-Free!)

This recipe is naturally gluten-free, as long as you ensure your rava is certified gluten-free.

Spice Level Adjustment – Adding Chili Powder

If you like a little heat, add ¼ to ½ teaspoon of chili powder to the dough. My friend, Priya, loves adding a pinch of cayenne pepper for an extra kick!

Festival Adaptations – Special Occasion Seedai

During Diwali, my family loves to add a few strands of saffron to the dough for a beautiful color and subtle aroma.

Serving Suggestions

Seedai is best enjoyed with a cup of hot chai or filter coffee. They’re also a great addition to any festive spread or as a simple snack to munch on throughout the day.

Storage Instructions

Store cooled Seedai in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

Got questions? I’ve got answers!

What is the best type of rava to use for Seedai?

A fine rava (sooji) is best. Bansi rava is a great option.

Can I make Seedai without hing (asafoetida)?

You can, but the flavor won’t be quite as complex. If you omit it, you might want to add a pinch more salt.

How do I know when the oil is hot enough for frying Seedai?

A small piece of dough should sizzle gently when dropped into the oil. If it browns immediately, the oil is too hot.

Can I store Seedai in the refrigerator?

I don’t recommend it. Refrigerating Seedai can make them lose their crispness.

What if my Seedai dough is too dry?

Add a tiny bit of water, a teaspoon at a time, and mix well until the dough comes together.