Rava Seedai is a savoury made by deep frying tiny balls of dough prepared with roasted rava, fried gram & spices. Rava Seedai is an alternate variation of rice flour seedai that is a must try at home when we run out of stock of rice flour.
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.
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Rava Seedai
Ingredients
- 1/2 cup rava
- 2.5 tbsp chutney dal / fried gram
- 2 tsp grated coconut
- 2 tsp butter at room temperature
- 1/8 tsp hing
- 1/8 tsp jeera powder
- 1/8 tsp pepper powder
- 1 tsp 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 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 Rava Seedai in airtight container.
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.
Rava Seedai Recipe Step by Step
- 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.
Expert Tips
- 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
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.
SHARMILEE J
Thanks for ur concern….will surely take that into consideration in future
Ramya Venkateswaran
super crispy seedai
Poornima hegde
My granny adds cooked tender jackfruit to this and it tastes great. Love the pics, seedai look so crispy!
ranga
Coconut is not in list of ingredients
Pottu adalai is to be fried ?
SHARMILEE J
I have updated coconut in the ingredients list…No need to fry just powder it…
Shravani
These look awesome. The pics are so amazing that I cant wait to prepare them!!! Can you post a few easy recipes using millets?
Sharmilee J
Sure will post it soon
Subhashree Shreeram
I have roasted rawa in hand..can I use that here? If yes then would any changes be required?
Sharmilee J
You can follow the same steps…