Maida Seedai
Maida Seedai is a tasty savoury made by deep frying tiny balls of dough prepared with steamed maida, fried gram & spices. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Ganesh Chaturthi. Maida Seedai comes as a recue when we run out of rice flour.
Servings1 cup
Ingredients
- 1 cup maida
- 2 tablespoon fried gram
- 3 teaspoon butter melted
- 1 teaspoon sesame seeds
- 1/4 teaspoon jeera seeds
- 1/8 teaspoon baking soda
- salt to taste
- water as required
Instructions
- In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15mins. I used my idiyappam plate to steam it. Let it cool down.
- Then crumble it with your hands.
- Then sieve it once. Discard the speck.
- Then take fried gram dal in a mixer. Grind it to a fine powder and sieve it.
- Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and baking soda.
- Mix well once with your hands then add water little by little to form a smooth dough.It should not stick so add water accordingly and make a dough.
- Then pinch a small balls and roll it gently without applying any pressure.
- Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.
- Repeat the procedure till the entire dough gets over.
- Let it sit for 5mins for the moisture to get absorbed meanwhile you can heat oil.
- Heat oil and drop few balls slowly and cook the seedais for 8-10mins in medium flame till its golden in color. Roll over to cook evenly.
- Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.
- Cool Maida Seedai down and then store in airtight container.
Notes
- Maida seedai takes longer time than the usual seedai takes so cook in medium flame for at least 10mins else your seedais will not be crispy.
- Be always at a safe distance while frying to be cautious.
- Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
- It is desired to first mix well for all the ingredients to get evenly distributed before you add water.
- Once you make the dough and shape them into balls let it rest only for few mins else the seedais will become dry.
- Make sure both the flours are sieved well before use.
- Roll the balls very smooth but gently not tight so that no splits are shown outside.
- Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
- If your flame is high then your seedais will not cook evenly and will have brown patches here and there, the browning and cooking will not be even.
- If you have small bubbles seen on your seedai then butter isnt enough so measure and follow the quantity as mentioned above.
- Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
- Cool down completely before storing in airtight containers.
- Do not add more butter then the seedais will crumble easily after frying.
- Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy
Nutrition Facts
Maida Seedai
Amount Per Serving (100 g)
Calories 634
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 32mg11%
Sodium 246mg11%
Potassium 283mg8%
Carbohydrates 105g35%
Fiber 5g21%
Sugar 2g2%
Protein 17g34%
Vitamin A 388IU8%
Vitamin C 0.04mg0%
Calcium 53mg5%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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