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    You are here: Home / Recent Posts / Rava Seedai Recipe

    Rava Seedai Recipe

    Last Updated On: Apr 16, 2025 by Sharmilee J

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    Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It’s a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don’t have rice flour at hand. It is traditionally made for Gokulashtami festival.

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    This Rava Seedai recipe is a flavorful snack made with simple pantry ingredients. Its unique blend of spices makes it delicious. This recipe is often made during festive occasions or when you’re craving something crispy to munch on. This recipe is perfect for you to share with your friends and family.

    Jump to:
    • About Rava Seedai
    • Rava Seedai Ingredients
    • How to make Rava Seedai Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Rava Seedai

    Rava Seedai is a tasty South Indian snack made using rava (also called sooji or semolina). It’s a twist on the traditional seedai, which is usually made with rice flour. In this version, roasted rava gives a slightly different flavor and texture. The recipe turns out super crispy and light, perfect for snacking.

    This recipe is made with roasted rava, fried gram dal powder, coconut, butter, and a few basic spices. These are rolled into tiny balls and deep-fried. It has a nice balance of flavors. It’s mildly spiced, has a gentle crunch, and feels very light while eating. The roasted coconut adds a lovely taste and aroma, making each bite more flavorful. You can even adjust the spice level to your liking, so it suits everyone at home.

    This is a quick and easy recipe, the dough doesn’t need any resting or fermenting time. This Rava Seedai is often made during festivals like Krishna Jayanthi or Gokulastami, you don’t have to wait for a special day to make it. It’s perfect as an evening snack with tea or coffee, and kids will love it too. 

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    Rava Seedai Ingredients

    • Rava – This is the key ingredient, gives a crispy texture to the seedai.
    • Fried gram (Pottukadalai) – Fried gram dal is made into a powder blended with sooji to make seedai which helps in giving a great texture
    • Grated coconut, sesame seeds – Roasted coconut and sesame seeds add flavor and a slight crunch to the dish.
    • Butter – Adds richness and helps dough to bring together.
    • Hing (asafoetida) – Gives a nice aroma and enhances the flavor. Aids in digestion too.
    • Cumin powder, pepper powder – Adds mild spice and heat to the seedai.
    • Oil – You can use groundnut oil for deep frying.

    Similar Recipes

    • Uppu seedai
    • Coconut seedai
    • Sweet seedai
    • Rava seedai
    • Karupatti seedai

    Why This Recipe Works

    • This recipe can be made with simple pantry ingredients.
    • It’s an easy and quick recipe to prepare. 
    • It has a crispy texture that stays fresh for days.
    • You can easily customize spice level based on taste preference.
    • Deep-frying gives it a golden brown, crispy exterior
    • A great snack option for any occasion.

    How to make Rava Seedai Step by Step

    1.Take rava in your mixer and grind it to a fine powder. Set aside. Then add fried gram dal to mixer.

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    2.Grind it to a fine powder, Set aside. Dry roast coconut till slightly browned. In a mixing bowl add rava, fried and gram dal powders, butter, sesame seeds, cumin powder, pepper powder, roasted coconut. Mix well.

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    3.Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding. Let it rest for 30-45 minutes. 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 10 minutes. Meanwhile you can heat oil.

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    4.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.

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    Cool down and store in airtight container.

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    Expert Tips

    • Rava – Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
    • Dough consistency – Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
    • Frying – Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
    • Butter – Use room temperature butter for easier mixing.
    • Flavor – Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
    • Variation – You can add a pinch of red chili powder to make it spicy.

    Serving and Storage

    Rava Seedai is best served fresh. It pairs perfectly with tea or coffee. Serves as a best mid morning snack too.

    Cool down completely before storing to retain crispness. You can store it in an airtight container. It can stay fresh for up to a week.

    FAQS

    1.Can I skip coconut?

    Yes, you can skip it, but it does add a nice flavor and texture.

    2.Is it okay to make without butter?

    Butter helps to give seedai a melt in the mouth texture so I would not recommend skipping it..

    3.How much water should I add to the dough?

    Add water little by little, until the dough comes together – may be 2-3 tablespoon in total.

    4.Can I fry the seedai in ghee instead of oil?

    Yes, you can use ghee for a richer flavor.

    5.How do I know when the seedai are perfectly fried?

    The seedai should be golden brown and crispy on the outside. You’ll notice the bubbling reduces once they’re done.

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      If you have any more questions about this Rava Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

      Tried this Rava Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

      📖 Recipe Card

      14727511508 c41eafc441 o
      Print Recipe Pin Recipe

      Rava Seedai Recipe

      Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It’s a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don’t have rice flour at hand. It is traditionally made for Gokulashtami festival.
      Prep Time10 minutes mins
      Cook Time20 minutes mins
      Total Time30 minutes mins
      Servings1 cup
      AuthorSharmilee J

      Ingredients

      • 1/2 cup rava
      • 2 and 1/2 tablespoon chutney dal / fried gram
      • 2 teaspoon grated coconut
      • 2 teaspoon butter at room temperature
      • 1/8 teaspoon hing
      • 1/8 teaspoon jeera powder
      • 1/8 teaspoon pepper powder
      • 1 teaspoon sesame seeds
      • salt to taste
      • oil for deep frying

      *Note : I used our regular upma rava

      Instructions

      • 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, fried gram, butter, sesame seeds, jeera, pepper powder, roasted coconut. Mix well.
      • Add water little by little to form a dough, it will take only few tablespoon 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 10 minutes.
      • 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 rava seedai in airtight container.

      Notes

      • Rava – Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
      • Dough consistency – Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
      • Frying – Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
      • Butter – Use room temperature butter for easier mixing.
      • Flavor – Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
      • Variation – You can add a pinch of red chili powder to make it spicy.
      Nutrition Facts
      Rava Seedai Recipe
      Amount Per Serving (100 g)
      Calories 465 Calories from Fat 243
      % Daily Value*
      Fat 27g42%
      Saturated Fat 10g63%
      Trans Fat 0.3g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 81mg27%
      Sodium 990mg43%
      Potassium 320mg9%
      Carbohydrates 22g7%
      Fiber 10g42%
      Sugar 3g3%
      Protein 34g68%
      Vitamin A 370IU7%
      Vitamin C 2mg2%
      Calcium 44mg4%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      Filed Under: Gokulashtami, RandomPosts, Recent Posts, seedai recipes, youmaylike

      Reader Interactions

      Comments

      1. Sivaranjani N.R

        August 14, 2014 at 5:32 pm

        Lovely 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.

        Reply
        • SHARMILEE J

          August 15, 2014 at 3:59 am

          Thanks for ur concern….will surely take that into consideration in future

          Reply
      2. Ramya Venkateswaran

        August 15, 2014 at 6:17 am

        super crispy seedai

        Reply
      3. Poornima hegde

        August 16, 2014 at 8:41 am

        My granny adds cooked tender jackfruit to this and it tastes great. Love the pics, seedai look so crispy!

        Reply
      4. ranga

        September 04, 2015 at 9:54 am

        Coconut is not in list of ingredients
        Pottu adalai is to be fried ?

        Reply
        • SHARMILEE J

          September 04, 2015 at 10:06 am

          I have updated coconut in the ingredients list…No need to fry just powder it…

          Reply
      5. Shravani

        August 23, 2019 at 4:10 pm

        These look awesome. The pics are so amazing that I cant wait to prepare them!!! Can you post a few easy recipes using millets?

        Reply
        • Sharmilee J

          September 13, 2019 at 6:53 am

          Sure will post it soon

          Reply
      6. Subhashree Shreeram

        August 18, 2022 at 3:38 pm

        I have roasted rawa in hand..can I use that here? If yes then would any changes be required?

        Reply
        • Sharmilee J

          August 19, 2022 at 8:51 pm

          You can follow the same steps…

          Reply
      5 from 4 votes (4 ratings without comment)

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