- Raw rice: 1 Cup
- Urad dal flour: 2 tablespoon
- Ghee/butter: 4 tablespoon
- Sesame seeds: 2 tablespoon
- Asafoetida: 1/4 tsp
- Salt & water: as needed
- Oil: For deep frying
- Grated coconut: 3 tablespoon
- Soak the rice for at least 2 hours and drain the water, spread it in a clean cloth or news paper to absorb the excess water.
- Grind it to a fine powder in a mixer.
- Sieve the flour (you can add the remaining coarse rice to the next batch grinding).
- Heat a pan and fry the flour in medium flame until the flour changes colour..
- Fry the urad dal flour until nice aroma wafts. (You can fry the urad dal and powder, sieve it too.
- Give a fry for coconut gratings too. Just fry till excess moisture is gone.
- Now sieve again both the roasted flours together.
- Mix rice flour, urad flour, coconut gratings, sesame seeds, ghee, asafoetida and salt well. Add water and make it to a soft pliable dough.
- Take small pinch and make into ball, try not to make it perfect round or not to give pressure while rolling. Do it gently.
- Repeat until you finish all the dough and arrange in a news paper or dry clean cloth. Let it be for 15 minutes.
- Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
- Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.
Crisp and flavourful seedai, ready to munch on…..