Seedai

Instructions

Making the Rice Flour:

Soak and Dry Rice:

Wash the rice and soak it in enough water for about 30 minutes.

Drain the rice using a colander and spread it on a thick cloth in a shaded area to dry completely.

Once dry, grind the rice in a mixer to a fine powder.

Sieve the Flour:

Sieve the ground rice to get a fine flour. If there are leftover coarse particles, run them through the mixer again and sieve until you have a fine powder.

This rice flour can be stored in an airtight container for later use.

Making Seedai:

Prepare the Mixture:

Dry roast the processed rice flour in a pan until it becomes warm. Allow it to cool slightly.

In a mixing bowl, combine the roasted rice flour and roasted gram flour.

Add Ingredients:

Add ghee or butter to the flour mixture and blend well.

Mix in the ground paste of green chilies, salt, and asafoetida.

Gradually add the sour curds little by little, mixing to form a thick dough. If the dough is too dry, add a little hot oil to achieve the right consistency.

Shape the Seedai:

Make small balls from the dough and place them on a towel for a few minutes to rest.

Deep Fry:

Heat oil in a deep frying pan. Once the oil is hot, gently add the seedai balls in batches.

Fry until they turn golden brown and crisp. Remove them from the oil and drain on paper towels.

Cool and Store:

Allow the seedai to cool completely before storing them in an airtight container.

These Seedai snacks are deliciously crispy and perfect for tea-time or as a festive treat!