Kara Seedai

Kara Seedai is a spicy, crunchy savoury snack made by blending rice flour, spices and butter into a dough, shaping it to small balls and deep frying it. Kara Seedai is commonly made for Krishna Jayanthi / Janmashtami and can be made at homes in ease without the fear of flour getting spread or oil popping out.

Kara Seedai is a spicy seedai with store bought rice flour.I wanted to try this Kara Seedai Recipe last year itself but it got missed so had it in my mind to try this year.

Traditionally we make rice flour and urad dal flour at home but during hectic festive days you can have store bought flour handy to try,I have already tried seedai recipes with store bought flour before so was confident to try this too.With storebought flour, you need to very careful and if you follow the steps correctly you will get perfect seedais.

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Kara Seedai

Kara Seedai is a spicy, crunchy savoury snack made by blending rice flour, spices and butter into a dough, shaping it to small balls and deep frying it. Kara Seedai is commonly made for Krishna Jayanthi /Janmashtami and can be made at homes in ease without the fear of flour getting spread or oil popping out.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup rice flour
• 1 teaspoon urad dal flour
• 1 tablespoon butter
• 1/2 teaspoon black sesame seeds
• 1 teaspoon coconut
• 1/2 teaspoon red chilli powder
• salt to taste

Instructions

• I used store bought rice flour so roasted it for few mins without changing the color. Roast until its easy to draw a line, set aside to cool.
• Roast urad dal flour. Roast for few mins until the flour is hot enough to touch, set aside to cool.
• Roast coconut until moisture leaves, set aside.
• To a sieve add both the flours along with red chilli powder. Sieve it twice at least.
• To a mixing bowl add the sieved flour along with butter, sesame seeds, coconut and required salt. Mix well.
• Now add water little by little. Mix to form a smooth dough, make sure you don't add too much water. It should be slightly dry only.
• Pinch a small portion, roll with 3 finger without applying too much pressure. It is ok if the balls have slight cracks, it helps to avoid seedai from bursting.
• Repeat to finish the dough. To be cautious , prick with tooth pick and set aside for 10 mins.
• Heat oil in a kadai - add the seedais in batches. Deep fry until golden brown.
• Drain in tissue paper and store. Cool down then store Kara Seedai.

Nutrition Facts

Kara Seedai

Amount Per Serving (75 g)

Calories 210 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 54mg2%

Potassium 46mg1%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 0.1g0%

Protein 3g6%

Vitamin A 323IU6%

Vitamin C 0.1mg0%

Calcium 14mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kara Seedai

1. I used store bought rice flour so roasted it for few mins without changing the color.Roast until its easy to draw a line as shown here,Set aside to cool.Roast urad dal flour.
   
2. Roast for few mins until the flour is hot enough to touch,Set aside to cool.Roast coconut until moisture leaves, set aside.
3. To a sieve add both the flours along with red chilli powder.Sieve it twice atleast.To a mixing bowl add the sieved flour along with butter,sesame seeds,coconut and required salt.
4. Mix well.Now add water little by little.
5. Mix to form a smooth dough, make sure you don’t add too much water.It should be slightly dry only.Pinch a small portion, roll with 3 finger without applying too much pressure.It is ok if the balls have slight cracks, it helps to avoid seedais bursting.
6. Repeat to finish the dough.To be cautious , prick with tooth pick and set aside for 10 mins.Heat oil in a kadai – add the seedais in batches.
   
7. Deep fry until golden brown.Drain in tissue paper and store.

Cool down then store.

Spicy crispy seedai ready to snack on!