Seedai is a crispy snack prepared from the raw rice flour. Many people are very fond of this snack. It can be easily prepared at home. The ratio of the ingredients matters a lot. It decides the texture of the seedai. The seedai should be crunchy and soft.
I got this recipe from my mom’s aunt. If you follow this ratio, you will surely get a crunchy and soft seedai. I tried it for first time. It came out well. Making seedai balls is the only thing which kills time to prepare this seedai.
This recipe has coconut in it. I kept it in air tight container for 2 days in room temperature. It tasted good. It is better to consume it within 2- 3 days as it contains coconut. The taste of this seedai will not allow us to keep it more than 3 days!!!!!!
- Raw rice – 2 cups / (1/4 padi)
- Coconut – 1
- Urad dal – 1/4 cup / (1/2 visam)
- Butter – 100 gms
- Salt – 1/2 tsp
- Coconut oil – to deep fry
- Wash and clean the raw rice. Soak it for 2 hours. Meanwhile, heat a kadai.
- Dry roast the urad dal. Allow it to cool.
- In a mixer grinder, add the dry roasted urad dal.
- Grind it into a fine powder. Transfer it in a
- In the mixer grinder, add coconut pieces.
- Grind the coconut.
- In a mixing bowl, add raw rice powder, urad dal powder and grated coconut.
- Add melted butter and salt to it.
- Knead it into a dough by adding water little by little.
- Take small portion of the dough and roll small balls.
- Heat coconut oil in a kadai.
- Pour all the balls at same time.
- Deep fry the balls.
- Allow it to become golden brown.
- Drain the excess oil in a tissue paper.
- Serve or store it in an air-tight container once it cools.
- I have used raw flour prepared at home prior. You can use store brought raw rice also. But for better taste I will suggest you to use home made raw rice.
- For home mde raw rice powder – soak raw rice for 1 hour. Drain the excess water and dry the raw rice in a cloth. Then, grind it along the coconut pieces.
- If preparing raw rice powder in bulk, then powder it in rice mill.
- Serve only after the seedai is cooled compeletly.
- The color of the seedai darkens lightly once cooled.