Raw Rice flour - 1 cup
Urad Dal - 1 tbsp
Salt to taste
Butter - 2 tsp
Sesame Seeds -1 tsp
Grated coconut - 2 tsp
Channa dal - 1/2 cup
My friend also adds these to her Seedais and says it tastes great
Crushed Cumin - 1 tsp
Pepper corn, crushed - 1/2 tsp
Points to remember
Measure the rice flour after roasting. When you draw a line with the roasted rice flour, you should be able to make a straight line.
Drying the balls for at least 20 mins, makes sure your seedais don't break.
Soak the Chana dal in water for 30 mins, Drain and add to the flour when you are making.
Dry roast the rice flour till it turns colour. Keep it aside.
Dry roast the urad dal till it turns colour. Cool and powder to fine. Sieve to make sure you have fine powder.
Dry roast the sesame seeds, toss it around and keep it aside.
The way to do for crushing is, once the seeds are cooled down, simply crumble them in your hand, so that it crumbles down.
For mixing the dough
Mix in soft butter, crushed sesame, cumin, pepper if you are adding to the flours. Mix well. Then slowly add water just enough to get a dough.
The dough should be able to hold it's shape.
When you pinching down the seedais, just pinch out and roughly roll them into balls. Do not make tight balls. Do not roll them in your palms as you might do for a laddu. Pinch them out as small balls, press down so that they form balls.
Important step to remember.
Once you make all the balls, spread them on a paper or cloth for atleast 15 - 20 mins, for them to dry out.
Heat the oil to hot, reduce to medium, cook in batches. Make sure the balls are not very big as the inside as to get cooked.
Raw Rice flour -1 cup
Jaggary - 3/4 cup
Butter - 1 tbsp
Grated Coconut - 2 tbsp
Sesame Seeds - 2 tbsp
Cardamom powder a pinch
Oil for deep frying
How to make the Vellai Seedai
The same roasted rice flour and Urad dal is used for this as well.
Dry roast the sesame seeds.
Soak the jaggary and strain the impurities. Put on high flame, switch off when it starts bubbles or boiling.
In a bowl, take the flours, sesame seeds, butter, cardamom and slowly add the jaggary water.
Mix well to get a soft dough.
Make bigger balls than you make for uppu seedai. Dry them as the uppu seedai and deep fry in batches.