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.
Servings1 cup
Ingredients
- 1 cup heaped wheat flour / chapathi flour
- ¼ cup rice flour
- 1 tablespoon urad dal flour
- 3 teaspoon melted butter
- 1 teaspoon 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
- 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.
Nutrition Facts
Wheat Flour Seedai Recipe
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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