• Rice flour(Refer above for the process): 1 Cup
  • Urad dal flour: 2 tablespoon
  • Ghee/butter: 1 tablespoon
  • Sesame seeds: 1 tablespoon
  • Jaggery: 1/4 tsp
  • Water: as needed
  • Oil: For deep frying
  • Grated coconut: 3 tablespoon
  • Salt: A pinch


  1. Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above
  2. Heat jaggery with 1/4 cup water and boil until it dissolves. Filter it to remove any impurities
  3. Make it to light paagu
  4. Now pour the paagu, to the flour, add coconut, ghee, sesame seeds well and then add water if needed to make a dough. Please do not add the floor
  5. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time
  6. Deep fry in low flame to ensure cooking inside properly. Stir in between. Drain in paper towel and store in airtight container after it cools down completely


  • Tips for avoiding seedai burst: Do not roll tightly with pressure, do roll smooth
  • Make sure you sieve the flours properly
  • Make in small batches. Prick the seedais with a tooth pick or pin
  • Please fry the flours until it turns in colour
  • You can add a tsp of coconut oil while making the dough for extra flavour
  • Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day‚Ķ
  • The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker
  • Just roast the flours lightly as mentioned without changing the colour