Sweet seedai will be very tasty and crunchy with mild sweet. We used to prepare this on the day of Krishna Jayanthi and karthigai deepam, as neivedhyam. This is very easy to prepare when these steps to followed with little care, otherwise, there are chances to dissolve in oil while frying. The method which I have mentioned bellow will be easier to prepare. It is just the dough consistency we need to be cautious to prevent the seedai from getting dissolved. This crunchy sweet snack can be stored for 10 to 15 days.
Ingredients to prepare: yield- 15 to 20 balls
Homemade Rice flour-1 cup
Roasted Urad dal flour-1 tbsp
Sesame seeds-1 tsp
Coconut grated-1 tbsp
Elaichi powder-1/4 tsp
oil to fry approximately-200 ml
Homemade rice flour:
Soak rice for an hour, drain water completely and spread in a clean cloth or paper to dry under roof.
Once half dried dry grind to a fine flour. (sieve it for even texture).
Grind powdered jaggery along with it for 10 sec.
Take a wide pan mix it well, as we do for poori batter.
Now add grated coconut, urad dal flour, cardamom powder and sesame seeds to it mix well all together.
Heat oil in a pan drop few at a time, do not stir or turn immediately.
Fry it into a golden brown colour, drain oil and transfer to a plate, let it cool completely and store it in an airtight container.