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.

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
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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. 

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.

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.

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.

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.

Cool down and store in airtight container.

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.

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 .

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