Name: Wheat Flour Seedai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup heaped wheat flour / chapathi flour; 1/4 cup rice flour; 1 tbsp urad dal flour; 3 tsp melted butter; 1 tsp white sesame seeds; a tiny pinch hing; salt ( to taste); water (as needed); oil (to deep fry)

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Wheat Flour Seedai is a tasty crispy savory made by blending steamed wheat flour, rice flour & spices to a dough, shaping them into small balls and deep frying it. Wheat Flour Seedai is an alternate to the regular Seedai which is a must try at home for the joy of exploring & cooking.

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Wheat Flour Seedai is a healthy twist to the traditional uppu seedai recipe.This wheat flour seedai is a crunchy snack that can be made for the festival of Gokulashtami or Krishna jayanthi.

Since the day I tried maida seedai, this wheat flour seedai was in my mind too as my instinct told that it would taste good.Yes my instincts were right and the seedais came out so good that it was all gone in no time.This is a very easy no burst seedai recipe that you can try without any fear as it withstood all my experiments and still there were no misshapennings.

If you have any more questions about this Wheat Flour Seedai Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

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

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Wheat Flour Seedai

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings1 cup

AuthorSharmilee J

Ingredients

1 cup heaped wheat flour / chapathi flour
1/4 cup rice flour
1 tbsp urad dal flour
3 tsp melted butter
1 tsp white sesame seeds
a tiny pinch hing
salt to taste
water as needed
oil to deep fry

Instructions

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 20mins. I used my idli steamer with water underneath, and placed the bag on my idiyappam plate. Keep covered with a lid and steam cook.
After 20mins, 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.
In a mixing bowl, add sieved wheat flour ,rice flour and urad dal flour. Mix well.
Add melted butter, sesame seeds, salt and hing.
First mix well using your finger tips so that the distribution is even. Now add water little by little.
Mix well to form a smooth non sticky dough. Now pinch a small portion.
Roll into a ball slightly bigger in size than a pea. 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.
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 Wheat Flour Seedai.

Notes

Make sure to sieve the flours.
Roll the balls gently not tight, don't apply pressure while rolling.
Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas
If your flame is high then your seedai is will not cook evenly and will have brown shades here and there, the browning and cooking will not be even. So always cook in medium low flame.
I used homemade wheat flour. You can use store bought flour too.
The dough should be non sticky, the texture of flour should be same like rice flour after steaming.

Nutrition Facts

Wheat Flour Seedai

Amount Per Serving (75 g)

Calories 391 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 34mg1%

Potassium 99mg3%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 0.2g0%

Protein 10g20%

Vitamin A 125IU3%

Vitamin C 0.2mg0%

Calcium 24mg2%

Iron 4mg22%

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

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Wheat Flour Seedai Recipe Step by Step

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 atleast 20mins.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.
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After 20mins, 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.
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In a mixing bowl, add sieved wheat flour,rice flour and urad dal flour.Mix well.
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Add melted butter,sesame seeds,salt and hing.
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First mix well using your finger tips so that the distribution is even.Now add water little by little.
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Mix well to form a smooth nonsticky dough.Now pinch a small portion.
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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.
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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.
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