Rava Seedai is a easy seedai recipe that you can try for Gokulashtami / Krishna Jayanthi.Yes it is even more easier than maida seedai….I have quite a few seedai recipes like uppu seedai, vella seedai, maida seedai, rava seedai, khara seedai, thayir seedai etc in the krishna jayanthi special recipe book which I jotted down and kept last year and now this one caught my attention so tried it atonce.
I just tried with 1/2 cup but now regret that I should have put atleast 1 cup as its already over….Rava Seedai is so crunchy and has a unique taste and flavour.Do try this easy rava seedai for this Krishna Jayanthi 2014.
Rava Seedai Recipe – Ingredients
Preparation Time : 45 mins | Cooking Time : 20 mins | Makes : 1/2 cup
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Rava – 1/2 cup
Chutney Dal(Pottukadalai) – 2.5 tbsp
Grated Coconut – 2 tsp
Butter(at room temperature) – 2 tsp
Hing – 1/8 tsp
Jeera powder – 1/8 tsp
Pepper powder – 1/8 tsp
Sesame Seeds – 1 tsp
Salt – to taste
Oil – For deep frying
*Note : I used our regular upma rava
Method:
- Take rava in your mixer and grind it to a fine powder.Set aside.Then add fried gram dal to mixer.
- Grind it to a fine powder,Set aside.Dry roast coconut till slightly browned.In a mixing bowl add rava, friedn gram dal powders,butter,sesame seeds,jeera,pepper powder,roasted coconut.Mix well.
- Add water little by little to form a dough, it will take only few tbsp of water so be careful while adding.Let it rest for 30-45mins.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 10mins.Meanwhile you can heat oil.
- 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.
My Notes:
- Be a safe distance while frying to be more cautious.
- I used our regular upma rava but the recipe suggested to use bombay fine rava. As I had only this rava in hand I used it.
- You can even replace fried gram dal with rice flour.
- If you get bombay rava then use it so that it will be fine and when grinded it will give a more fine powder.
- As my dough was a little coarse, I was not able to roll the seedai as we do for uppu seedai so I just shaped them into balls like how we do for ladoos.If you use fine rava then may be you will have a smooth dough and you can roll it easily.
- It takes very little water to form dough so add little by little..say 2-3 tbsp water will be just enough.
- Don’t skip fried gram dal else you will not be able to bind and hold together as a dough.
- Rava Seedai cooks faster so keep in low medium flame so that the inside is also cooked perfectly.
Sivaranjani N.R says
August 14, 2014 at 5:32 pmLovely recipe, hey sharmi dont mistake me . i just suggest not to use newspapers for kitchen use, like sieve the flour or putting wet edible items, i read somewhere that we would end up consuming those chemicals used for printing.
SHARMILEE J says
August 15, 2014 at 3:59 amThanks for ur concern….will surely take that into consideration in future
Ramya Venkateswaran says
August 15, 2014 at 6:17 amsuper crispy seedai
Poornima hegde says
August 16, 2014 at 8:41 amMy granny adds cooked tender jackfruit to this and it tastes great. Love the pics, seedai look so crispy!
ranga says
September 4, 2015 at 9:54 amCoconut is not in list of ingredients
Pottu adalai is to be fried ?
SHARMILEE J says
September 4, 2015 at 10:06 amI have updated coconut in the ingredients list…No need to fry just powder it…