Ingredients:
- Raw rice – 1 cup
- Urad dhal flour – 1 tblsp
- Butter – 3 tblsp
- Black sesame seeds- 1 tsp
- Asafetida – 1/8 tsp
- Salt – as req
- Water – as req
- Oil – to deep fry
Procedure:
Making urad dhal powder:
- Dry roast the urad dhal in a pan, until nice aroma comes out. Cool completely and grind it very finely. Sieve the flour and store it in an air tight container for long shelf.
Making Seedai:
- Wash and soak the rice at least for 2 hours and drain it completely and spread over any clean cloth. Allow it to absorb the excess water.
- Grind it very finely and sieve the flour to take any lumps and keep aside.
- Meanwhile heat some oil for fying.
- Heat a heavy bottomed kadai, roast the rice flour for a min or so, the flour should be hot enough to touch.( do not over roast the flour)
- Now place a wide mixing bowl, add rice flour, urad dhal flour, salt, asafetida, sesame seeds, melted butter. Mix roughly
- Now add water little by little and form a soft mass dough.
- Cover the dough with a damp cloth.
- Take about an inch size dough and make into ball shape. Just make the ball roughly, we don’t need any perfect shapes. Here and there cracks would do better.
- Repeat the same process for rest of the dough and drop into the sides of the pan gently, do not over crowd the pan.
- Stir occasionally, once the sizzle sounds off
- Place the crunch “UPPU SEEDAI” over the paper towel to drain off excess oil.
- Cool completely and store it in an air tight container
NOTE:
- Always keep away from oil once you drop the seedai’s into the hot oil, chances are there to burst ( sometimes)
- Ever don’t try to make perfect shape balls.
- Always fry the seedai’s on low-medium flame.
