Curd Seedai Recipe (Thayir Seedai)

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.

Jump to:

• About Curd Seedai
• Curd Seedai Ingredients
• How to make Curd Seedai Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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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 .

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