This is made during Krishna Jayanthi and is Krishna's favorite. The consistency and proportion is to be perfect and the seedais would be very tasty and crispy. There is a lot of concern while making this dish that it might burst, but please follow the recipe below as is and make sure that the proportions are exact. Follow the notes section below for additional tips.
Ingredients Required:
Rice Flour -2.5 cups
Urad Flour - 1/4 cup
Salt - as required
Hing - 1 tsp
White sesame seeds - 1 tblsp
Butter - 3 tblsp (room temperature)
Oil - for deep frying
How to make:
Dry roast the rice flour for a few minutes till the flour is hot.
Set aside in a large mixing bowl.
Add the urad Flour.
Sieve the flour mixture 2 times to ensure there are no lumps.
Add the salt, hing, sesame seeds and butter.
Crumble the flour to mix well.
Add water as required to make it into a pliable dough.
Roll small balls and keep them on a cloth or paper or plate.
Roll out all the dough into small balls.
Set aside for minimum 30 minutes.
Heat oil in a pan in high and when hot, reduce to medium.
Drop one seedai, if the oil is correct temperature, then the seedai will sizzle and come on top with bubbles around.
Drop batches of seedai and allow to fry for 5-7 minutes on medium heat till golden brown.
Remove from oil, and drain in paper towel.
Repeat for all the seedai.
Store in air tight container.
Notes:
Make sure to dry roast the rice flour till the flour is hot. You do not have to fry till the color changes.
If you do not have urad Flour, dry roast the urad dhal till it becomes reddish and grind to a fine powder.
Sieve the flour a couple of times to remove any lumps and impurities.
Make sure to allow the seedai sit for a minimum of 30 minutes, this will ensure that the balls are dried up and not burst in the oil.
The butter should be in room temperature.do not melt the butter is microwave or add butter straight from the fridge.
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