Wheat Flour Seedai Recipe

Wheat Flour Seedai is a crispy snack made using steamed wheat flour, rice flour and spices. This recipe is a small variation from the regular rice flour seedai. Wheat Flour Seedai has crunchy texture outside and firm bite inside. It is deep fried until golden and stored for many days. Wheat Flour Seedai is simple but needs little patience while shaping and frying.

This recipe can be a good alternate if you want to try something different from regular version. It is mild in flavor with light sesames taste in between. Wheat Flour Seedai can be served as evening snack with tea or coffee. This can be made in small batches and stored in airtight container. It is important to steam and sieve the flour properly for best results.

Jump to:

• About Wheat Flour Seedai
• Wheat Flour Seedai Ingredients
• How to make Wheat Flour Seedai Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Wheat Flour Seedai

Wheat Flour Seedai is made by steaming the wheat flour first before mixing it into the dough. This step changes the texture of the flour and helps in getting the perfect crunch. It is like preparing the flour in advance before making dough. This recipe use simple pantry ingredients only.

Rice flour is added to balance the texture of the wheat flour. Urad dal flour gives slight flavor to the snack. Melted butter is mixed in so that the dough become smooth and non sticky. Sesame seeds and hing adds mild taste and aroma. All these ingredients together gives a proper crisp texture after frying.

The texture of this snack depends mainly on the dough consistency and frying temperature. If dough is too tight then balls may crack. If dough is sticky then shape will not hold properly. Wheat Flour Seedai should be rolled gently without pressure and frying them in medium low heat gives even golden color.

I usually prepare wheat flour seedai during festival time along with other snacks. My family likes this crunchy snack with evening coffee. It stays fresh for many days when stored properly.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

Wheat Flour Seedai Ingredients

• Wheat flour - I have used chapathi flour and steamed it before using. Steaming changes the texture and remove the raw taste, you can use homemade or store bought flour as well.
• Rice flour - It adds crispness to the seedai. It balance the softness of wheat flour and improve the overall texture.
• Urad dal flour - I add this for mild flavor and it help in structure. Make sure to roast and sieve it if needed before adding.
• Melted butter - I added for mixing with the flour, it gives slight richness and helps in binding the dough evenly.
• White sesame seeds - I added for crunch and nutty taste in between the bites. You can use black sesame seeds also.
• Hing - I just add tiny pinch of hing for a mild aroma, it gives slight flavor to the snack. Do not add too much because the flavor can becomes strong.
• Oil - I used it for deep frying until golden brown. Use enough oil so that the balls cook evenly on all sides.

How to make Wheat Flour Seedai Step by Step

1.Measure wheat flour and transfer the flour to a clean white cloth. Bring the ends and tie a knot so that no moisture goes inside. Steam cook for at least 20 minutes. I used my idli steamer with water underneath, and placed the bag on my idiyappam plate as shown. Keep covered with a lid and steam cook.

2.After 20 minutes, let it cool down a bit. Once its warm enough to handle open the bag. Break the lumps with a spoon. Now sieve it, discard the coarse mixture.

3.In a mixing bowl, add sieved wheat flour, rice flour and urad dal flour. Mix well

4.Add melted butter, sesame seeds, salt and hing.

5.First mix well using your finger tips so that the distribution is even. Now add water little by little.

6.Mix well to form a smooth non sticky dough. Now pinch a small portion

7.Roll into a ball slightly bigger in size than a pea. Do not apply pressure while rolling just roll twice or thrice then move to next. Similarly finish the entire dough by rolling into small balls. Place them on a cloth so that it absorbs extra moisture. Heat oil in a pan - add the balls in batches and fry.

8.It will take time to cook so fry patiently, keep rolling over for even cooking. Deep fry until golden brown. Drain in tissue paper. Store in airtight container and enjoy.

Store in an airtight container. Serve with tea or coffee.

Expert Tips

• Steam the flour - I tie the wheat flour in a clean cloth and steam for at least 20 minutes. This step is important for correct texture.
• Sieve after steaming - Once cooled, I break the lumps and sieve the flour well, smooth flour gives smooth dough and even cooking.
• Mixing - I mix the melted butter using fingertips so it spreads evenly and helps in getting proper crumb texture.
• Roll gently - Do not apply pressure while rolling the balls. Small balls slightly bigger than peas cook evenly inside.
• Medium low heat - I fry patiently in medium low flame. If flame is high the outside may brown fast but inside may not cook properly.
• Frying - I do not overcrowd the pan while frying. This helps in even cooking and good crisp texture.

Serving and Storage

Serve this as evening snack along with hot coffee or tea. Allow it to cool down fully before you storing it in airtight container. This stays fresh for around one week if it is kept in a dry place properly. Also keep the container tightly closed so the freshness stays longer.

FAQS

1.Why do we steam the wheat flour?

Steaming changes the texture and removes raw taste. It also helps in getting proper crunch after frying.

2.Can I skip rice flour?

Rice flour helps in crisp texture so it is better not to skip. Without rice flour texture may become dense.

3.Why is my seedai not cooking evenly?

Flame may be too high or balls may be too big. Always fry in medium low heat and keep size small.

4.Can I use only wheat flour?

You can try but texture may change slightly. Rice flour gives better crisp balance.

5.How long can I store Wheat Flour Seedai?

If stored in airtight container at room temperature it stays good for about one week. Make sure there is no moisture inside container.

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

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