Seedai (sweet and savory)

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Along with 11 snacks, this is the most important of all for Krishna Jayanti. Others are Murukku, Thengulal, Mullu murukku, Oma podi(Sev), Nada, Vadai, Appam, Vella aval, butter.

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  • Average budget

Ingredients

  • 1. Thenga seedai.
  • Wet rice flour- 2 cups
  • Urad dal-3 tablespoons
  • Shreeded coconut-1/2 cup
  • Sesame seeds- 1 tablespoon
  • Salt and asafoetida.
  • Oil for frying.
  • 2. Vella Seedai.
  • Wet rice flour- 1 cup
  • Urad dal- 1 teaspoons
  • Jaggery-3/4 + 1/8 cup
  • Shreeded coconut-optional
  • Sesame seeds- 1 teaspoon
  • Gingely oil- 1 teaspoon.
  • Oil for frying.

Preparation

Step 1

Thenga seedai
Dry roast wet rice flour till you can put straight lines with it.
Dry roast urad dal till hot and grind and sieve 3 times.
For 2 cups rice flour: add 3 tablespoon urad dal flour, add shredded coconut (1/2 of a coconut), salt, asafoetida and water.
Add 1 table spoon sesame seed rinsed in water.
Add to a crumbly dough.
Make very small balls.
In a deep pan, put 10 balls at a time.
Deep fry till brown;
Caution: if the seedais are not dense enough in the oil or if there is too much water, it will pop.

Step 2

Vella seedai
Dry roast wet rice flour till golden brown.
Dry roast urad dal till hot and grind and sieve 3 times.
Add 3/4+1/8 Jaggery to just enough water.
To this add 1 teaspoon gingely oil, 1 teaspoon sesame seeds, 1 cup rice flour and 1 teaspoon urad dal powder.
This should be a thick dough.
Divide to small balls and deep fry in oil till golden brown.
Shreeded coconut is optional.
If it is not thick enough add maida flour.

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