Maida Seedai Recipe
Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy. It is often prepared as part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.
Servings1 cup
Ingredients
- 1 cup maida
- 2 tablespoon fried gram
- 3 teaspoon butter melted
- 1 teaspoon sesame seeds
- ¼ teaspoon jeera seeds
- ⅛ 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 15 minutes. 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 8-10 minutes 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 Preparation – Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
- Sieving – Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
- Mixing – Mix the dry ingredients thoroughly before adding water so that it is even throughout.
- Butter Usage – Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
- Rolling – Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
- Resting Time – Rest the rolled balls just for 5 minutes, not more, to avoid drying.
- Frying – Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
- Cooling – Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.
Nutrition Facts
Maida Seedai Recipe
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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