Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy. It is often prepared as a part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.

Maida Seedai turns out crisp outside with a light bite inside. It has a gentle flavor from cumin seeds and sesame seeds which gives it a nice traditional touch. The texture of the seedai is light and not too hard, making it easy to munch on. You can prepare it ahead of time for festivals or just make it as a tea-time snack. The crispness and mild flavor make it perfect for gifting or packing into snack boxes.

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About Maida Seedai

Maida Seedai is a traditional South Indian snack made using simple pantry ingredients like maida, fried gram dal, butter, and spices. It is often made during festivals like Krishna Jayanthi popularly known as Gokulastami and uses maida as the base instead of rice flour, making it a quick fix for sudden festival preparations. 

This maida seedai recipe has a mild and pleasant taste that is not spicy or overpowering. The jeera and sesame seeds add a nice aroma and a subtle nutty flavor. It has a crispy texture when you bite into it but still light and airy inside. Fried gram adds that soft crunch and makes the snack easy to chew. Butter gives the seedai a rich and smooth taste. 

This seedai recipe is perfect for storing and enjoying it later. You can make it in advance, especially during festival seasons, and store it in an airtight container. It stays fresh and crunchy for days, making it an easy choice whenever you feel like having something savory. The balance between crisp and light makes it a good option for kids and elders too.

Maida Seedai Ingredients

• Maida - Use good quality maida. It has to be steamed, cooled, crumbled, and sieved until fine for best results. 
• Fried gram dal - Ground to a fine powder and sieved until fine. Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
• Butter - Adds rich taste and helps bind the dough.
• Sesame seeds - Adds mild nutty flavor and slight crunch.
• Cumin seeds - Adds flavor and aroma to the seedai.
• Soda - Adds crispiness, prevents hardness and enhances the texture.
• Water - Add little by little to knead the dough.
• Oil - You can either use groundnut oil or any other of your choice for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's a quick and easy recipe to prepare. Doesn't need any special tools.
• It has mild spice but flavorful. Loved by both kids and adults.
• Low chances of bursting.
• A great tea-time option or travel snack.
• Perfect snack for special occasions and festive days.
• It can be stored for days.

How to make Maida Seedai Step by Step

1.In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.

2.Then crumble it with your hands. Then sieve it once. Discard the speck .Then take fried gram dal in a mixer.

3.Grind it to a fine powder and sieve it. Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and soda.

4.Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough. Then pinch a small balls and roll it gently without applying any pressure. Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.

5.Repeat the procedure till the entire dough gets over. Let it sit for 5 minutes for the moisture to get absorbed meanwhile you can heat oil. Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly. Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.

Cool down and then store in airtight container.

Expert Tips

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Serving and Storage

Serve Maida Seedai as a snack with tea or include it in your festive snack box. 

You can store it in an airtight container at room temperature. It stays fresh and crispy for up to a week.

FAQS

1.Can I skip steaming the maida?

No, if you skip steaming, the dough will turn elastic and the texture of the seedais won't come out as expected

2.Can I make this without fried gram dal?

Fried gram dal makes the seedai light and soft. Skipping it may make the seedai hard.

3.Can I roll the seedai into big balls?

No, keep them slightly bigger than peas so they cook evenly without staying raw inside.

4.Why does my seedai have cracks?

The dough might be too dry with less water, in that case sprinkle little more water mix well then roll gently for a smooth finish.

5.Can I skip soda?

Yes, you can skip it, but using a pinch makes the seedai lighter and helps with texture.

6.Can I add more butter for better taste?

No. Too much butter can make the seedai crumble after frying.

If you have any more questions about this Maida Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Maida Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It's a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don't have rice flour at hand. It is traditionally made for Gokulashtami festival.

This Rava Seedai recipe is a flavorful snack made with simple pantry ingredients. Its unique blend of spices makes it delicious. This recipe is often made during festive occasions or when you're craving something crispy to munch on. This recipe is perfect for you to share with your friends and family.

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About Rava Seedai

Rava Seedai is a tasty South Indian snack made using rava (also called sooji or semolina). It's a twist on the traditional seedai, which is usually made with rice flour. In this version, roasted rava gives a slightly different flavor and texture. The recipe turns out super crispy and light, perfect for snacking.

This recipe is made with roasted rava, fried gram dal powder, coconut, butter, and a few basic spices. These are rolled into tiny balls and deep-fried. It has a nice balance of flavors. It's mildly spiced, has a gentle crunch, and feels very light while eating. The roasted coconut adds a lovely taste and aroma, making each bite more flavorful. You can even adjust the spice level to your liking, so it suits everyone at home.

This is a quick and easy recipe, the dough doesn't need any resting or fermenting time. This Rava Seedai is often made during festivals like Krishna Jayanthi or Gokulastami, you don't have to wait for a special day to make it. It's perfect as an evening snack with tea or coffee, and kids will love it too. 

Rava Seedai Ingredients

• Rava - This is the key ingredient, gives a crispy texture to the seedai.
• Fried gram (Pottukadalai) - Fried gram dal is made into a powder blended with sooji to make seedai which helps in giving a great texture
• Grated coconut, sesame seeds - Roasted coconut and sesame seeds add flavor and a slight crunch to the dish.
• Butter - Adds richness and helps dough to bring together.
• Hing (asafoetida) - Gives a nice aroma and enhances the flavor. Aids in digestion too.
• Cumin powder, pepper powder - Adds mild spice and heat to the seedai.
• Oil - You can use groundnut oil for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe can be made with simple pantry ingredients.
• It's an easy and quick recipe to prepare. 
• It has a crispy texture that stays fresh for days.
• You can easily customize spice level based on taste preference.
• Deep-frying gives it a golden brown, crispy exterior
• A great snack option for any occasion.

How to make Rava Seedai Step by Step

1.Take rava in your mixer and grind it to a fine powder. Set aside. Then add fried gram dal to mixer.

2.Grind it to a fine powder, Set aside. Dry roast coconut till slightly browned. In a mixing bowl add rava, fried and gram dal powders, butter, sesame seeds, cumin powder, pepper powder, roasted coconut. Mix well.

3.Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding. Let it rest for 30-45 minutes. Then pinch and make small balls and let it rest in a news paper. Repeat the process till the entire dough gets over. Set aside for 10 minutes. Meanwhile you can heat oil.

4.Once oil is heated drop few balls carefully, let it cook in low medium flame roll over to cook evenly. Once its golden brown take it out and drain in kitchen towel. Be at a safe distance to be more cautious.

Cool down and store in airtight container.

Expert Tips

• Rava - Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
• Dough consistency - Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
• Frying - Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
• Butter - Use room temperature butter for easier mixing.
• Flavor - Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
• Variation - You can add a pinch of red chili powder to make it spicy.

Serving and Storage

Rava Seedai is best served fresh. It pairs perfectly with tea or coffee. Serves as a best mid morning snack too.

Cool down completely before storing to retain crispness. You can store it in an airtight container. It can stay fresh for up to a week.

FAQS

1.Can I skip coconut?

Yes, you can skip it, but it does add a nice flavor and texture.

2.Is it okay to make without butter?

Butter helps to give seedai a melt in the mouth texture so I would not recommend skipping it..

3.How much water should I add to the dough?

Add water little by little, until the dough comes together - may be 2-3 tablespoon in total.

4.Can I fry the seedai in ghee instead of oil?

Yes, you can use ghee for a richer flavor.

5.How do I know when the seedai are perfectly fried?

The seedai should be golden brown and crispy on the outside. You'll notice the bubbling reduces once they're done.

If you have any more questions about this Rava Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rava Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. Curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

This is simple and easy to make in about 30 minutes. It doesn't need much effort, just frying time. Each seedai is crunchy on the outside and light inside, and tastes better than regular seedai. You can make a big batch and store them for anytime snacking, or prepare ahead for special occasions.

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About Curd Seedai

Curd Seedai is quick to make at home. It's rice flour mixed with curd instead of plain water with other ingredients. You can enjoy a different kind of seedai this way and it doesn't need much effort. It can be made ahead and stored, the flavours stay good, and it's one of those recipes people love to keep around.

The texture is crispy and crunchy from frying. The curd makes the dough softer and helps it puff up nicely in hot oil. Jeera and hing adds flavour without overpowering the snack. The outside turns golden brown and stays that way even after a few days in storage.

The recipe is flexible based on how you like it. Some people like to add roasted coconut, others skip it. Both work well and taste equally good. You can use the flour you have available, thick or thin poha can also work as substitutes.

I usually make this for special occasions when I want something homemade. My family finishes the whole batch quickly because they stay crispy and fresh. 

Curd Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. You can use store bought idiyappam flour too if that is what you have.
• Urad Dal Flour - I use urad dal flour for flavour and texture. It help make the seedai crispy and add nice taste to the snack.
• Thick Curd - I used hung curd for leavening the dough. Curd make the seedai fluffy and help them puff up when fried without bursting.
• Jeera - I added jeera for savoury flavour throughout the seedai. It give light aromatic taste that complement the curd well.
• Hing - I used just a tiny pinch for flavour depth. It add savoury taste and help digest the fried snack.
• Butter - I added butter for richness and help bind ingredients. Butter make the seedai taste more delicious .
• Salt - I added salt for seasoning the snack. You can adjust based on how much salt you like.

How to make Curd Seedai Step by Step

1.Dry roast rice flour till it fumes slightly, Set aside. Now add urad dal flour and roast it the flour fumes a bit. Cool down completely then transfer to sieve.

2.Sieve well at least twice. Discard the coarse part. Now take hung curd.You can use thick curd too. As my  curd was a bit watery I hung it for 15 minutes then used it.

3.To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.

4.Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.

5.Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. Let the seedais rest in the cloth for 10 minutes for the extra moisture to be absorbed.

6.For extra precaution : prick each seedai with a toothpick just a slight prick is enough. Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.

7.Fry in batches. Fry till it is golden brown in colour only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.

Cool down store and enjoy with tea. Crunchy seedais ready with the mild flavour of curd..yum!

Expert Tips

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Serving and Storage

Serve Curd Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use store bought flour?

Yes you can use store bought rice flour and urad dal flour. Both work well, it just depend on what you have at home.

2.Why are my seedai bursting while frying?

Make sure you roast and sieve flour well before making dough. If dough is too tight or oil is too hot, seedai can burst. Prick gently with toothpick before frying.

3.Can I add coconut?

Yes you can add half teaspoon coconut to the dough. Roast it along with other flour and it give nice flavour to the seedai.

4.How long should I fry them?

Fry on low to medium flame until they are golden brown in color. This ensure they are cooked properly inside and crispy outside.

5.How long can I store them?

You can store in an airtight container for about one week. Consume within for best crispiness and flavour quality.

If you have any more questions about this Curd Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Curd Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Seedai is a crunchy tasty sweet snack that is made by blending rice flour with karupatti and shaped into small balls then fried in oil. It is a must try at home during festivals for the taste, also the snack feels crispy and crunchy and is best served fresh and warm.

This is simple and easy to make in 30 minutes. It just has basic ingredients and simple frying. Each bite has karupatti flavour and the rice flour makes it crispy, the sesame seeds and coconut add texture and together it feels satisfying to eat. This comes together quickly without requiring much effort.

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About Karupatti Seedai

Karupatti Seedai is quick and easy to make with rice flour and karupatti blend together and shaped into balls then fried. You can enjoy karupatti in a different form and this recipe can be made ahead and kept in an airtight container, this seedai stay crispy and fresh for days and taste really good.

The texture is crispy and crunchy when you bite into it together and tastes really good. This seedai has natural sweetness from karupatti and aromatic flavour from cardamom and ginger. Sesame seeds and coconut add little crunch and flavour to the snack.

The recipe is flexible and depends on how sweet your karupatti is. You can adjust jaggery based on your taste preference. Some people like more coconut for flavour while others prefer plain. You can also add nutmeg powder instead of dry ginger if you want different flavour.

I usually make this during festivals and my family like it really fresh. The crunchy texture and karupatti flavour make it a favorite at home. It is healthier compared to packed junk foods and everyone enjoys it.

Karupatti Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. It gives crispy texture and acts as main ingredient for the snack.
• Urad Dal Flour - I use urad dal flour for flavour and binding. It helps make the seedai more flavorful and hold together well.
• Karupatti - I added karupatti for sweetness and flavour throughout the snack. You can also use regular jaggery if karupatti is not available.
• Sesame Seeds - I used for crunch and nutrition in the seedai. Sesame seeds add nice texture and light nutty flavour to the snack.
• Coconut - I added grated coconut for flavour and texture. It gives little crunch and aromatic taste to the seedai.
• Cardamom Powder - I used for flavour and aroma. It gives pleasant taste to the snack that balance the sweetness.
• Dry Ginger Powder - I added for flavour and warmth. It complements the cardamom well and add depth to the taste.
• Butter - I used for richness and flavour. Butter makes the seedai more delicious and help bind all ingredients.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

How to make Karuppati Seedai Step by Step

1.To a sauce pan - take karupatti(palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.

2.In a  pan add rice flour(I used store bought), add urad dal flour(homemade).

3.Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.Now add this to a mixing bowl or pan - add butter, sesame seeds, dry ginger powder, cardamom powder, coconut.

4.Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.

5.Mix well then add little water, bring together to a soft dough.

6.Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 minutes. Heat oil, add few balls and fry first.

7.Fry till reddish brown. Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.

Cool down then store in an airtight container.

Expert Tips

• Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
• Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down. 
• Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
• Frying Temperature - I fry on low to medium flame until reddish brown color. 
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. 

Serving and Storage

Serve Karupatti Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use regular jaggery?

Yes you can use regular jaggery if karupatti is not available. Taste will be slightly different but seedai will turn out really good.

2.Why are my seedai not crispy?

Make sure you fry on low to medium flame slowly until they are reddish brown. If oil is too hot they brown quickly but stay raw inside.

3.Can I skip sesame seeds?

Yes you can skip sesame seeds if you don't have them. Coconut alone give nice flavour and texture to the seedai.

4.How long do they stay crispy?

You can store it in airtight container for about one week. Consume within for best crispiness and flavour.

5.Can I skip butter?

Yes you can skip but butter adds mild flavour and best taste, texture.

If you have any more questions about this Karuppati Seedai Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Karuppati Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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