Category: Festive Recipes, Snack, Traditional
Cuisine: Tamilnadu
Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 40 Mins Total Time: 50 Mins
Seedai is a favorite snack for the kutty Krishnar. Seedai is many of our favorite snack too. However, to achieve a no-burst seedai, we need more practice and perfection. If you are a beginner who wants to try making Seedai first time this Krishna jayanthi, then this is for you.
Maida Seedai is a crispy, melt-in-mouth seedai that is almost similar to the ones we buy in stores. I have tried this for so many years and have never failed in it. It is a burst-free seedai and hence you don’t fear kitchen disasters. If you are a beginner or a first-timer to make seedai, simply follow the recipe to the T and share it with your family and friends.
Ingredients
Adjust Servings
Instructions
- Add 2 cups of maida to a piece of cloth. Make them to a potli bag and steam in an Idli pot for 8 - 9 mins.
- Remove them and let them cool down. Break the big lump of flour. Sieve them to a fine flour.
- Transfer the sieved maida to a wide bowl. Add a teaspoon of jeera seeds, half a teaspoon of asafoetida powder, two teaspoons of grated coconut and a teaspoon of soft butter with salt to taste.
- Mix together and form a crumble. Add water little by little and make a soft dough.
- Grease your palms. Pinch out small grape-sized balls from the dough and make seedais.
- Heat oil for deep frying. Slide the seedais along the sides of the pan. Let them cook on all sides until golden brown. Drain oil and transfer to a container once they cool down completely.
Notes
- Always use soft butter to make any snacks. Soft butter means the butter that is not directly taken from the freezer. Leave the butter outside until they thaw and turn soft.
- Steaming the maida flour is an important step in this seedai to reduce the gluten content in them. Don't avoid this step.
- It is absolutely fine to make not so perfect circles when making seedai. But make sure they aer uniformly sized. This will ensure uniform cooking.
- Cook seedai in medium flame to make sure the inner area is cooked too.