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Seedai

Seedai is a South Indian snack prepared especially for Janmashtami or Diwalis. This is prepared with flour balls deeply fried in oil. Seedai is very tasty and spicy. Uppu seedai is one of the versions used in the Srijayanti or Janmashtami. In Tamil the word uppu means salt which describe the salty tasty of this particular seedai. Unlike this savory type, there is another version which is made up of jaggery and so called Vella seedai. It has sweet as well as spicy taste. Seedai recipe takes 45 minutes for preparation.

Ingredients to make Seedai

Rice flour- 2 cups
Urad dal- 2 tbsp
Grated coconut- 1/2 cup
Sesame seeds- 1 tsp
Cumin seeds– 1 tsp
Asafoetida- 3 pinches
Butter– 1 tbsp
Oil

Procedure to cook Seedai

Wash basmati rice and drain it properly. Distribute the rice evenly on a big cloth to absorb quickly. Now grind the rice into fine powder in a mixer grinder. Heat a teaspoon of ghee in a pan and roast gram dal at low flame. Roast till the dal changes into light pink colour grind in a small dry mixie. Take measured amount of flour and mix coconut, cumin, butter, asafetida, salt and sesame to them. Knead into dough tightly and take out small smooth balls. Leave them out on a cloth to absorb the water until hardened. Fry deeply in hot oil at low heat. Repeat this process by giving few at a time till turning into crispy and golden colour. Soak the oil on an absorbent kitchen paper. Cool and store seedai in an airtight container.

Seedai is a very delicious sweet dish. The recipe is easy.

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