Curd seedai recipe the traditional seedai but this uses curd/thayir as we call in tamil.I always wanted to try a seedai recipe with storebought flour and finally did for this curd seedai.I saw this curd seedai recipe in a book and tried it.The seedais were crisp and flavourful with a hint of jeera that it got disappeared in no time.Do try it for this gokulashtami 2018 and enjoy!
Check for more seedai recipes.I have few more recipes planned but not sure how it is going to go as this time am clicking and posting all at the last minute as I missed to note down the dates of the festivals this year. 🙁
Ingredients
- 1/2 cup rice flour(idiyappam flour) (store bought)
- 1/2 tsp urad dal flour
- 1/4 cup thick curd (I used hung curd)
- 1/2 tsp butter
- 1/4 tsp jeera
- a tiny pinch hing
- salt to taste
- water as needed
Instructions
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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.
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Sieve well.Discard the coarse part.Now take hung curd.
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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.
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Form a soft dough.Knead it for 3-5mins.Gather together and keep it ready.
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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.f 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 mins for the extra moisture to be absorbed.
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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.
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Fry in batches.Fry till it is golden brown in color only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.
Recipe Notes
- You can use both rice and urad dal storebought flour.But I had homemade urad dal flour so used it.
- Make sure to roast and sieve well because these are the main steps to avoid bursting.
- I mostly do not prick but sometimes I do.As its store bought flour I did it to be extra careful 🙂
- You can add 1/2 tsp coconut too.If you are adding roast for a while then add it
How to make curd seedai recipe:
- 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.
- Sieve well atleast 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 mins then used it.
- 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.
- Form a soft dough.Knead it for 3-5 mins.Gather together and keep it ready.
- 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.f 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 mins for the extra moisture to be absorbed.
- 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.
- Fry in batches.Fry till it is golden brown in color 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!
Crunchy seedais ready to be snacked!
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