Seedai is a crunchy, savoury snack from South India. The traditional recipe calls for rice flour and black gram flour but this is a variation that uses Maida (refined wheat flour).
Maida/Refined wheat flour – 2 cups
Cumin seeds – 2 tsps
White sesame seeds – 3 tsps
Ghee/Clarified butter (melted) – 2-2 ½ tsps
Asafoetida powder – ½ tsp
Salt to taste
Freshly ground pepper to taste
Water (enough to make a pliable dough)
Oil (for frying)
Sift the maida and fill into the idly trays/moulds. Steam the flour as you would the idlys, for about 15 – 20 minutes. Once the flour has cooked, remove into a wide mouthed vessel and add all ingredients except the water and mix well. Now add water, little by little, and knead to make soft, pliable dough.
Take portions of the dough and make small balls. Try to make them uniform so that they will cook evenly when dropped into the oil together. Keep the balls aside and heat oil in a pan. Once the oil is ready, drop the balls, in batches, and fry till they turn golden brown. Remove onto a plate lined with a paper towel, to drain out the excess oil. Store in an air-tight container once the seedai has cooled. Bon Appétit.