Authentic Seedai Recipe – Rice & Urad Dal South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Seedai Recipe – Rice & Urad Dal South Indian Snack

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, savory balls are a staple in many households, and honestly, they’re just so addictive. I remember my grandmother making huge batches of these during Diwali, and the whole house would smell amazing. 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 totally worth it!

Why You’ll Love This Recipe

This Seedai recipe isn’t just about a delicious snack; it’s about tradition. It’s about that satisfying crunch, the subtle warmth of spices, and the joy of sharing something homemade. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat. It makes about 2 cups of Seedai, perfect for a party or a cozy evening in.

Ingredients

Here’s what you’ll need to make these crispy beauties:

• ½ cup rice flour / idiyappam flour
• ½ teaspoon urad dal flour
• ¼ cup thick curd (hung curd)
• ½ teaspoon butter
• ¼ teaspoon jeera (cumin seeds)
• A tiny pinch of hing (asafoetida)
• Salt to taste
• Water as needed

Ingredient Notes

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

Rice Flour & Idiyappam Flour – Understanding the Difference

You can use either rice flour or idiyappam flour for this recipe. Idiyappam flour is a slightly coarser grind, which some people prefer for a more rustic texture. I usually use idiyappam flour (about 100g) because I love the extra crunch, but regular rice flour (about 125g) works beautifully too.

Urad Dal Flour – The Key to Crispness

Don’t skip the urad dal flour! (about 5g) It’s what gives Seedai that signature crispness. You can easily make this at home by roasting urad dal and grinding it into a fine powder.

Hung Curd – Achieving the Right Texture

Hung curd (about 60ml) is crucial. It adds a slight tang and helps bind the dough without making it sticky. If you don’t have hung curd, you can strain regular curd through a muslin cloth for a few hours to remove the excess water.

Butter – For Richness and Flavor

A little butter (about 5g) adds a lovely richness and flavor. You can use ghee instead if you prefer!

Jeera & Hing – The Aromatic Duo

Jeera (cumin seeds) and hing (asafoetida) are the aromatic heart of Seedai. Hing has a very strong smell, so a tiny pinch (less than 1g) is all you need. It really elevates the flavor profile.

Salt – Balancing the Flavors

Salt (to taste) is essential to balance the flavors. Start with a small amount and adjust as needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the rice flour in a pan over medium heat until it slightly fumes. This gets rid of any moisture and helps with the crispness. Set it aside to cool completely.
2. Roast the urad dal flour similarly until aromatic. Again, let it cool completely.
3. Once both flours are cool, sieve them together to remove any coarse particles. This ensures a smooth Seedai.
4. In a bowl, combine the sieved flours, butter, hung curd, jeera, hing, and salt. Mix everything thoroughly with your hands.
5. Now, gradually add water, a little at a time, to form a soft, pliable dough. Don’t add too much water at once!
6. Knead the dough for 3-5 minutes until it’s smooth and comes together nicely.
7. Pinch small portions of dough – about the size of a small marble – and roll them into loose, crack-free balls using your fingertips.
8. Place the rolled Seedai on a clean, damp cloth to prevent them from drying out. Let them rest for about 10 minutes.
9. Optional, but helpful: Gently prick each Seedai with a toothpick. This helps prevent them from bursting during frying.
10. Heat oil in a kadai (deep frying pan) over low-medium heat. The oil shouldn’t be smoking hot.
11. Fry the Seedais in batches, stirring gently to ensure even browning.
12. Once golden brown and crispy, drain them on paper towels to remove excess oil.
13. Let the Seedais cool completely before storing them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Seedai:

Achieving the Perfect Dough Consistency

The dough should be soft but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a tiny bit of water.

Preventing Seedai from Bursting During Frying

Pricking the Seedais with a toothpick really does help! Also, maintaining a low-medium heat is key.

Ensuring Even Browning

Stir the Seedais gently and frequently while frying to ensure they brown evenly on all sides.

The Importance of Cooling Completely

Don’t be tempted to snack on them right away! Cooling completely is essential for achieving maximum crispness.

Variations

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

• Vegan Seedai Adaptation: Substitute the butter with a vegan butter alternative and use plant-based yogurt instead of hung curd.
• Spice Level Adjustment – Adding Chili Powder: My friend loves adding a pinch of chili powder (about ¼ teaspoon) to the dough for a spicy kick.
• Festival Adaptations – Special Occasion Seedai: During Krishna Jayanthi, my family adds a few drops of edible green food coloring to the dough.

Gluten-Free Confirmation

Good news for those with gluten sensitivities! This Seedai recipe is naturally gluten-free, as long as you use gluten-free rice flour and ensure your hing doesn’t contain any gluten-based additives.

Serving Suggestions

Seedai is best enjoyed as a snack with a cup of hot chai or filter coffee. It’s also a great addition to any festive spread or party platter.

Storage Instructions

Store cooled Seedai in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so it’s best to enjoy them fresh!

FAQs

Let’s answer some common questions:

What is the best type of rice flour to use for Seedai?

Either regular rice flour or idiyappam flour works well. Idiyappam flour gives a slightly coarser texture.

Can I make Seedai without hung curd? What can I substitute?

You can strain regular curd through a muslin cloth to make hung curd. Alternatively, you can try using thick Greek yogurt, but the texture might be slightly different.

Why are my Seedais bursting while frying?

This usually happens if the oil is too hot or if there’s too much moisture inside the Seedai. Pricking them with a toothpick helps!

How can I store Seedai to maintain its crispness?

Store them in an airtight container at room temperature. Adding a small packet of silica gel can also help absorb moisture.

What is ‘hing’ and where can I find it?

Hing, or asafoetida, is a resin with a pungent smell. You can find it in most Indian grocery stores, usually in powder form. It’s a key ingredient in many Indian dishes!

Enjoy making this classic South Indian snack! I hope this recipe brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!