Seedai Recipe – Crispy Rice Flour Snacks with Coconut & Sesame

Last Updated on 2 months by Neha Deshmukh

Seedai Recipe – Crispy Rice Flour Snacks with Coconut & Sesame

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 incredibly crunchy, subtly spiced, and just… addictive. I remember my grandmother making huge batches of these during Diwali, and the whole house would smell amazing. Today, I’m sharing her recipe with you, simplified and with all my little tips and tricks. Let’s get started!

Why You’ll Love This Recipe

Seedai are more than just a snack; they’re a little piece of South Indian tradition. They’re perfect for tea time, as a crunchy accompaniment to your meals, or just when you need a little something to munch on. Plus, they’re surprisingly easy to make once you get the hang of it! This recipe delivers that perfect crispy texture every time, and the subtle flavors of coconut and sesame really shine through.

Ingredients

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

• ½ cup idiyappam flour / kozhukattai flour (store-bought) – about 120g
• 1 tbsp roasted gram flour / pottukadalai maavu – about 10g
• 2 tsp soft butter (at room temperature) – about 10g
• ½ tsp red chilli powder – about 2.5g
• ¼ tsp hing / asafetida – about 0.5g
• ½ tsp powdered coconut (optional) – about 2.5g
• ½ tsp cumin seeds or black sesame seeds – about 2.5g
• Salt – as needed
• Cooking oil – for deep frying

Ingredient Notes

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

• Idiyappam Flour/Kozhukattai Flour: This is the key ingredient. It’s a special rice flour used for making string hoppers (idiyappam) and dumplings (kozhukattai). It has a slightly different texture than regular rice flour, giving Seedai its signature crispness. You can usually find it at Indian grocery stores.
• Roasted Gram Flour: Also known as pottukadalai maavu, this adds a lovely nutty flavor and helps bind the dough. Don’t skip this!
• Hing/Asafetida: A little goes a long way! Hing adds a unique savory depth. If you’re not a fan, you can reduce the amount or even leave it out, but it really does enhance the flavor.
• Cumin/Sesame Seed Options: I love using either cumin seeds or black sesame seeds. Cumin gives a warm, earthy flavor, while sesame seeds add a beautiful nutty aroma. Feel free to experiment! White sesame seeds work too, of course.
• Powdered Coconut: This is optional, but I highly recommend it! It adds a subtle sweetness and a lovely texture. My mom always added it, and it’s a flavor I associate with Seedai.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the store-bought rice flour in a kadai (wok) on medium heat for about 3-5 minutes, until fragrant. This step is important for removing any moisture and ensuring extra crispiness. Let it cool completely, then sieve it to remove any lumps.
2. In a bowl, combine the sieved rice flour and roasted gram flour. Add the soft butter, red chilli powder, hing, powdered coconut (if using), cumin/sesame seeds, and salt.
3. Now, mix everything really well with your hands. This is where you want to make sure all the spices are evenly distributed.
4. Gradually add water, a little at a time, and start kneading the dough. You want a soft, non-sticky dough – not too dry, not too wet. It should come together easily.
5. Roll the dough into small seedai balls, about the size of a small marble (around 100 pieces). This can be a little time-consuming, but it’s worth it!
6. Place the seedai balls on a clean, dry cloth and let them dry for about 5 minutes. This helps them hold their shape during frying.
7. Heat oil in a kadai over medium heat. To test if the oil is hot enough, drop a tiny pinch of dough into the oil; it should rise to the surface immediately.
8. Fry the seedai in batches, being careful not to overcrowd the kadai. Don’t stir them immediately; let them cook for about a minute before gently tossing them around.
9. Cook until the bubbling stops and the seedai turn golden brown. This usually takes about 5-7 minutes per batch.
10. Drain the fried seedai on paper towels to remove excess oil and let them cool completely.

Expert Tips

• Don’t skip the roasting step! It’s crucial for achieving that perfect crispiness.
• Water is key: Add water gradually to avoid a sticky dough.
• Oil Temperature: Maintaining the right oil temperature is vital. Too hot, and they’ll burn; too cold, and they’ll be soggy.
• Patience is a virtue: Fry in batches to maintain oil temperature and ensure even cooking.

Variations

• Spice Level Adjustment: If you like things spicier, add more red chilli powder! You can also add a pinch of cayenne pepper.
• Regional Variations – Tamil Nadu vs. Kerala: In Tamil Nadu, Seedai often includes urad dal (split black lentils) in the dough. Kerala versions sometimes use rice flakes for a lighter texture.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as long as your idiyappam flour is certified gluten-free.

Serving Suggestions

Seedai are fantastic on their own with a cup of chai. They also pair beautifully with sambar, rasam, or even just a simple yogurt dip. My kids love them packed in their lunchboxes!

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

What type of flour is best for Seedai?

Idiyappam flour or kozhukattai flour is essential for that authentic Seedai texture.

Can I make Seedai without coconut?

Yes, absolutely! It will still be delicious, just a little less flavorful.

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

Drop a tiny pinch of dough into the oil. If it rises immediately, the oil is ready.

Why are my Seedai not crispy?

This could be due to several reasons: the flour wasn’t roasted properly, the dough was too wet, or the oil wasn’t hot enough.

Can I air fry Seedai instead of deep frying?

While deep frying gives the best results, you can try air frying at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option!

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