Authentic Seedai Recipe – Rice & Urad Dal Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Seedai Recipe – Rice & Urad Dal Snack

Okay, let’s be real. Seedai. Those tiny, crunchy, melt-in-your-mouth balls of goodness? They’re the quintessential South Indian snack, especially during festivals. I remember my grandmother making huge batches of these during Krishna Jayanthi, and the whole house would smell of roasted rice and jaggery. It felt like a special occasion just breathing in that aroma! Today, I’m sharing my version of this beloved recipe with you – it’s a little bit of tradition, a whole lot of flavor, and surprisingly fun to make.

Why You’ll Love This Recipe

This Seedai recipe isn’t just about recreating a classic; it’s about experiencing a little piece of South Indian culture. It’s perfect for festive gatherings, afternoon tea, or just when you need a satisfyingly crunchy snack. Plus, it’s a great way to get a little hands-on in the kitchen and impress your friends and family! It takes a little patience, but trust me, the results are so worth it.

Ingredients

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

• 1 cup rice flour
• 2 tablespoons urad dal flour
• ½ cup jaggery
• ¼ cup water
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• 1 tablespoon roasted coconut
• ¼ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Rice Flour Roasting: This is key. You want to roast the rice flour until it’s fragrant and, when you press it between your fingers, it forms a continuous line. Don’t skip this step – it’s what gives Seedai its signature crunch.
• Urad Dal Flour: Urad dal flour (black lentil flour) adds a lovely nutty flavor and helps bind the Seedai.
• Jaggery Quality: Use good quality jaggery! The darker the color, the richer the flavor. Make sure it’s free of impurities after you make the syrup.
• Roasted Coconut – Fresh vs. Dried: Traditionally, fresh coconut is roasted, but dried coconut works beautifully too. If using fresh, ensure it’s thoroughly roasted until golden brown and completely dry.
• Cardamom Variety: I prefer using green cardamom powder for its fragrant aroma, but you can experiment with other varieties if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the rice flour in a pan over medium heat until fragrant and it forms a continuous line when you draw through it with a spoon. Let it cool completely, then sieve it.
2. Next, dry roast the urad dal flour for about 2 minutes, until lightly golden. Cool and sieve it along with the rice flour. This ensures a smooth texture.
3. Dry roast the coconut until it’s moisture-free and golden brown. Set aside to cool.
4. Now, let’s make the jaggery syrup. Boil the jaggery with water in a saucepan until it dissolves completely. Strain the syrup to remove any impurities.
5. In a large bowl, combine the sieved flours, butter, sesame seeds, roasted coconut, and cardamom powder.
6. Gradually add the warm jaggery syrup to the flour mixture. Mix well. Add water, a little at a time, until a soft, pliable dough forms. Don’t overwork the dough!
7. Pinch off small portions of the dough (about the size of a marble) and gently roll them into balls. Don’t roll them too tightly, or they’ll be hard when fried.
8. Place the Seedai balls on a clean, dry cloth for 20-30 minutes. This helps remove excess moisture, which is crucial for a crispy texture.
9. Heat oil in a deep frying pan over low-medium heat. Test the oil with one Seedai – it should sizzle gently and rise to the surface.
10. Fry the Seedai in batches, turning occasionally, until they are deep golden brown and crispy.
11. Drain the fried Seedai on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

A few little things that’ll take your Seedai game to the next level:

• Oil Temperature: Maintaining the right oil temperature is vital. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Don’t Crowd the Pan: Fry in batches to maintain the oil temperature and ensure even cooking.
• Resting is Key: Seriously, don’t skip the resting step! It makes a huge difference in the texture.

Variations

Want to put your own spin on things? 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 – Cardamom Adjustment: If you love a stronger cardamom flavor, feel free to add a little more! A pinch of nutmeg also works beautifully.
• Festival Adaptations: My family always makes these for Krishna Jayanthi and Ganesh Chaturthi. You can also add a few strands of saffron to the dough for a festive touch.

Serving Suggestions

Seedai is best enjoyed with a cup of hot chai or filter coffee. It’s also a fantastic accompaniment to a South Indian meal. Honestly, though? I often just snack on them straight from the jar!

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• What type of rice flour is best for Seedai? Short-grain rice flour works best, as it gives a better texture.
• How do I know if the jaggery syrup is at the right consistency? The syrup should be sticky but not too thick. It should coat the back of a spoon.
• Can I make Seedai without butter? Yes, you can! Use coconut oil or vegan butter as a substitute.
• Why is resting the Seedai balls important? Resting allows excess moisture to evaporate, resulting in a crispier Seedai.
• How long does Seedai stay fresh? Seedai stays fresh for up to a week when stored in an airtight container at room temperature.