Curd Seedai Recipe
Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. The curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat.
Servings2 cups
Ingredients
- ½ cup rice flour / idiyappam flour store bought
- ½ teaspoon urad dal flour
- ¼ cup thick curd I used hung curd
- ½ teaspoon butter
- ¼ teaspoon jeera
- 1 tiny pinch hing
- salt to taste
- water as needed
Instructions
- Dry roast rice flour till it fumes slightly. Set aside.
- Now add urad dal flour and roast it the flour fumes a bit.
- Cool down completely then transfer to sieve. Sieve well. Discard the coarse part. Now take hung curd.
- To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.
- Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.
- Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
- Let the seedais rest in the cloth for 10 mins for the extra moisture to be absorbed.
- For extra precaution : prick each seedai with a toothpick just a slight prick is enough.
- Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.
- Fry in batches. Fry till it is golden brown in color only then it will get cooked inside properly.
- Drain in a tissue, cool down then store in an airtight container. Enjoy Curd Seedai!
Notes
- Roasting and Sieving – I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying.
- Dough Consistency – I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
- Rolling Balls – I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
- Frying Temperature – I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
- Storage – I let seedai cool completely before storing in airtight container, keeps them crunchy.
Nutrition Facts
Curd Seedai Recipe
Amount Per Serving (75 g)
Calories 180
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 23mg1%
Potassium 86mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 66IU1%
Vitamin C 0.3mg0%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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