Authentic Seedai Recipe- Rice Flour & Jaggery Crispy Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Seedai Recipe – Rice Flour & Jaggery Crispy Snacks

Hey everyone! If you’ve ever been to a South Indian festival or celebration, chances are you’ve stumbled upon these delightful little bites – Seedai! These crispy, melt-in-your-mouth snacks are a staple in many households, especially during festive seasons. I remember my grandmother making huge batches of these during Krishna Jayanthi, and the whole house would smell of roasted rice and jaggery. Today, I’m sharing my version of this authentic Seedai recipe with you. It’s a little bit of effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

Seedai is more than just a snack; it’s a little piece of tradition. It’s wonderfully crunchy, subtly sweet (or savory, depending on how you make it!), and incredibly addictive. Plus, it’s a great way to use up leftover idiyappam flour! This recipe walks you through everything you need to know to make perfect Seedai, even if you’ve never tried it before.

Ingredients

Here’s what you’ll need to create these crispy delights:

• ½ cup Idiyappam flour OR Kozhukattai flour (about 80g)
• ½ tbsp roasted urad dal flour (about 5g)
• ½ tbsp softened butter (about 7g)
• ½ tsp sesame seeds or cumin seeds (about 2g)
• 1 tsp finely grated coconut (about 3g)
• ¼ cup grated jaggery (about 50g)
• 2 tbsp water (about 30ml)
• 1 cardamom pod
• As needed salt
• ⅛ tsp asafetida (hing) (about 0.5g)
• As needed cooking oil (for frying)

Ingredient Notes

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

• Idiyappam/Kozhukattai Flour: This is the star! It gives Seedai its signature texture. If you can’t find it, you can make your own by roasting rice and grinding it finely.
• Urad Dal Flour: Roasting the urad dal before grinding adds a lovely nutty flavor and helps prevent the Seedai from bursting.
• Jaggery: I prefer using a good quality, dark jaggery for a richer flavor. You can adjust the amount to your sweetness preference.
• Sesame/Cumin Seeds: These add a wonderful aroma and a subtle nutty crunch. Feel free to experiment with both!
• Asafetida (Hing): Don’t skip this! It adds a unique flavor and aids digestion. A little goes a long way. It’s especially important for the uppu (savory) seedai.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the rice flour in a pan until it emits a subtle vapor. This step is crucial for getting that perfect crispiness. Let it cool completely.
2. Sieve the roasted rice flour along with the urad dal flour. This ensures a smooth texture and prevents the Seedai from bursting during frying.
3. Now for the magic! For the vella (sweet) Seedai, combine the sieved flour, sesame/cumin seeds, grated coconut, softened butter, and a lightly crushed cardamom pod in a bowl.
4. In a separate pan, melt the grated jaggery with the 2 tablespoons of water until it forms a smooth syrup. Let it cool slightly.
5. Pour the melted jaggery syrup into the flour mixture and mix well to form a smooth, pliable dough.
6. Roll the dough into tiny, marble-sized balls.
7. Spread the Seedai balls on a newspaper and let them air-dry for about 20 minutes. This is super important!
8. To test, fry 2-3 Seedai in a small pan with oil. If they burst or dissolve, adjust the dough by adding a little more flour.
9. Heat oil in a deep pan over medium heat. Fry the Seedai in batches, stirring constantly, until they turn golden brown and crispy.
10. Drain the fried Seedai on paper towels to remove excess oil.

For uppu (savory) Seedai, simply mix the sieved flour with salt (to taste), a pinch of hing, and a little butter. Form into loose balls, air-dry, and fry as above.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures even cooking and prevents the oil temperature from dropping.
• Medium heat is key: Too high, and the Seedai will burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Air-drying is non-negotiable: Seriously, don’t skip this step! It helps the Seedai hold its shape during frying.

Variations

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

• Vegan Adaptation: Substitute the butter with a vegan butter alternative or coconut oil.
• Gluten-Free Notes: This recipe is naturally gluten-free as long as you use pure rice flour.
• Spice Level Adjustment: For a spicier kick, add a pinch of chili powder to the savory Seedai.
• Festival Adaptations: During Krishna Jayanthi, I like to add a few drops of rose water to the sweet Seedai for a fragrant touch. For Ganesh Chaturthi, you can shape the Seedai into tiny modaks! My friend makes a version with peanuts added to the dough – it’s delicious!

Serving Suggestions

Seedai is best enjoyed fresh, with a cup of hot filter coffee or tea. It’s also a fantastic snack to pack for picnics or road trips.

Storage Instructions

Store cooled Seedai in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of flour is best for Seedai? Idiyappam flour or Kozhukattai flour are the traditional choices. They give Seedai its unique texture.
• Why is air-drying the Seedai important? Air-drying helps the Seedai hold its shape and prevents them from bursting during frying.
• How do I prevent the Seedai from bursting while frying? Make sure the Seedai are properly air-dried and the oil isn’t too hot. Sifting the flour also helps!
• Can I make Seedai without Jaggery? Yes! You can use sugar instead, but the flavor will be slightly different.
• What is the role of Asafetida (Hing) in Seedai? Hing adds a unique flavor and aids digestion. It’s especially important in savory Seedai.

Enjoy making these little bites of happiness! Let me know how they turn out in the comments below. Happy cooking!