Ingredients
- Rice Flour - 1/2 cup
- Urad Dal - 2 tbsp
- Powdered Jaggery - 1/2 cup
- Coconut - 2 tbsp
- Cardamom powder - 1/4 tsp
- Sesame seed - 1/4 tsp
- Hot Water - 1/4 cup
- Oil - to grease
Instructions
- Dry roast the whole urad dal for 2 minutes or so till the color slightly changes; cool it and grind it into a fine Powder. Alternatively, the store brought urad dal can be used. Just sure it for few seconds after rice flour changes color and switch off
- In the same pan, on low flame, dry roast the rice flour; till the colour slightly changes and aroma of rice flour nicely spreads in the kitchen
- Add store brought urad dal flour and give a quick saute. Switch off. Skip this step for homemade urad dal flour
- In a separate bowl combine jaggery and hot water. Let it sit for 5 minutes or till it melt ( Powdered jaggery melts quickly). My jaggery pieces was little big so after 3 minutes I broke the pieces and Microwaved for 1 minutes
- Strain the syrup into a non stick / heavy bottomed pan. Add coconut and In medium heat cook the jaggery syrup till it boils
- Add sesame seed and cardamom powder let the jaggery syrup boils well
- Once the jaggery boils well add flour mix to the jaggery syrup and stir continuously to avoid lumps. Cook till you get a non sticky dough. Cover and rest the dough with a damp cloth
- Preheat the oven to 400 F
- I have placed parchment paper on baking tray and grease it with oil
- Grease both hands with enough oil and take small portion of dough (make sure remaining dough is covered with damp cloth to prevent the dough from getting dry) press it with right hand and roll the dough gently into small balls. Does mine looks like a perfect seedai? well after baking it turned into a shape somewhere between semi - circle and circle. It's baked and of course homemade so ok if its not so perfect, right?:-)
- Make seedai and spread on baking tray. Since we prepared the seedai with greased hand the seedai won't be dry, if you feel it's a bit dry, drizzle some oil. The key is not to have any dry side in any seedai
- Before keeping the seedai Turn down the oven temperature to 375 degree F
- Bake on the preheated oven (375) for 6 minutes. Gently turn the side and grease the dry portion with little oil (Pls be careful while turning sides, its going to be piping hot. I used a spoon to turn)
- Continue baking in 375 F for another 6 minutes
- Flip and grease the seedai
- Turn down the temperature to 350 F and bake for 3 minutes
- Grease again and flip
- Bake for 3 minutes or until all sides are brown
- By this time Seedai may cheat you as if its not done, don't believe it. If you see crumb like inner texture and golden brown outer layer, its done.. Cool it and after 20 minutes It turns into perfect Seedai. Transfer into a airtight container after the Seedai are properly cooled
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Notes
- Oven temperature may vary slightly
- Don't forget to flip every time and grease before baking
- Store brought urad dal flour can be used instead of homemade flour. It need not be sauteed for a long time like homemade flour
- Filtering jaggery water is optional if the jaggery you use are without impurities skip that step
- If you are frying, the seedai proportion varies - Use 1 cup rice flour and 1 tablespoon urad dal flour. It has to be fried in a medium-low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the seedai balls to the oil. Cook till the oil sound subsides
- Jaggery I used was not paggu vellam eo I used equal amount. If you are using paggu vellam use 1/2 or 3/4 of the quanity
- I used store-bought rice flour. Alternatively, you can wash and soak the raw rice for 1-2 hours and dry them in cloth till moisture completely dries, and grind them into a fine powder
- If the dough is too soft add little rice flour while cooking
- While making ball if dough becomes dry knead it once with oil. Still, if you feel the dough is dry to make balls drizzle few teaspoon of hot water and knead
- Instead of using hot water for jaggery syrup you can boil water and jaggery; switch off after the jaggery completely melts and filter
- Overdoing the Seedai may result in hard seedai. Seedai is like cookies they get firm up after taking out from the oven, an important note to be kept in mind
- Greasing less oil will result in pale brown vellam Seedai but make sure the Seedai is not dry; that will affect the Seedai texture
- Cover with damp cloth avoid to the dough from becoming dry
- As seedai cooks, it's going to expand and change its shape
- Baked Seedai turns slightly big after baking. Adjust the size accordingly
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