Ingredients:
Raw Rice flour(Pacharisi mavu)- 2 cups
Urad dal flour - 3 tsp
Butter - 2 tbsp
Grated coconut - 2 tbsp
Chilli powder -1 tsp
Hing - 1/4 tsp
Salt as required
Oil for deep frying
Preparation Method:
Soak raw rice for 4 hours in water, drain the water completely and spread it in a cloth to dry. Then grind it to a fine powder.You can also grind it in a flour mill. Sieve it and keep it aside. Then dry roast the rice flour till it becomes slightly hot to touch. Do not roast the flour until it changes color.Dry roast whole urad dal till it turns golden brown. After it cools, grind it to a very fine powder and sieve it.We need 3 tsp of this powder/flour.Mix hing and salt in a little water and keep it ready.Mix well rice flour, urad dal flour, grated coconut, butter, chilli powder, salt and hing first.Then sprinkle water and make a smooth dough. Do not add too much water.Now grease your palms with oil and make small balls roughly from the dough.You do not have to make fine smooth balls. Make small sized balls , so that it will get cooked well inside.Spread the balls in a cloth for 10 minutes to dry if required.Heat oil in a kadai, add a small ball of seedai, if it comes to the surface, the oil is hot enough to fry the seedais.Now keep it in medium flame, drop a handful of balls gently into the oil and fry the balls.Keep stirring so that it will get cooked evenly.Once the frying sound subsides, remove the seedais with a slotted ladle and transfer to a colander to drain the excess oil.Yummy and crunchy seedais are ready. Store it in an airtight container.
Raw Rice flour(Pacharisi mavu)- 2 cups
Urad dal flour - 3 tsp
Butter - 2 tbsp
Grated coconut - 2 tbsp
Chilli powder -1 tsp
Hing - 1/4 tsp
Salt as required
Oil for deep frying
Preparation Method:
Soak raw rice for 4 hours in water, drain the water completely and spread it in a cloth to dry. Then grind it to a fine powder.You can also grind it in a flour mill. Sieve it and keep it aside. Then dry roast the rice flour till it becomes slightly hot to touch. Do not roast the flour until it changes color.Dry roast whole urad dal till it turns golden brown. After it cools, grind it to a very fine powder and sieve it.We need 3 tsp of this powder/flour.Mix hing and salt in a little water and keep it ready.Mix well rice flour, urad dal flour, grated coconut, butter, chilli powder, salt and hing first.Then sprinkle water and make a smooth dough. Do not add too much water.Now grease your palms with oil and make small balls roughly from the dough.You do not have to make fine smooth balls. Make small sized balls , so that it will get cooked well inside.Spread the balls in a cloth for 10 minutes to dry if required.Heat oil in a kadai, add a small ball of seedai, if it comes to the surface, the oil is hot enough to fry the seedais.Now keep it in medium flame, drop a handful of balls gently into the oil and fry the balls.Keep stirring so that it will get cooked evenly.Once the frying sound subsides, remove the seedais with a slotted ladle and transfer to a colander to drain the excess oil.Yummy and crunchy seedais are ready. Store it in an airtight container.
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