Kara seedai recipe, seedai with store bought rice flour

Kara seedai or spicy seedai with store bought rice flour. If you don’t have much time to spend to prepare fresh rice flour the traditional way, you can adapt this way.

The first time when I felt like having seedai some 10 years back, I thought I could make my own, but my first attempt was a disaster. I made with readymade rice flour it became crackers that splashed oil all over.

I thought it was only because of store bought rice flour. Later stuck to the traditional way of making with fresh homemade rice flour. It was turning out good.

This year, I wanted to try some other version and kept this spicy seedai and wheat flour seedai in my list. I dropped wheat flour seedai and thought will post this. Made yesterday and again, the seedais went popcorn.

I was prepared for it, so thankfully no spilling over. But felt really bad that my day went for waste. I thought I will try again with fresh homemade rice flour today.

But for the last time, I gave it a try after adapting the method from here, only this time followed the same way that I treat the homemade rice flour. And it worked, it never burst and turned out great!

My notes

What I did that yesterday I didn’t ? Last time, I never roasted the flours, sieved the flours, skipped coconut too. All these really matters I guess. Check our my notes section for more tips

🎉Wishing you all a Happy Gokulashtami!🎉

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5 from 2 votes

Kara seedai recipe

Kara seedai or spicy seedai with store bought rice flour. If you don’t have much time to spend to prepare fresh rice flour the traditional way, you can adapt this way.

Course Snack

Cuisine Indian, South Indian

Prep Time 30 minutes

Cook Time 30 minutes

Servings 2 cups

1x2x3x

Cup measurements

Ingredients

• 1 cup Rice flour – 1 cup
• 1.5 teaspoon Urad dal flour
• ½ teaspoon Roasted gram / pottukadalai powder
• ½ teaspoon Red chilli powder
• 2 teaspoon Butter softened
• 1 tablespoon Grated coconut
• 1 teaspoon Sesame seeds
• ¼ teaspoon Asafoetida
• Salt as needed

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Instructions

• Roast rice flour well until you see steam rising from it. Roast urad dal and roasted gram flour too well. Do everything in medium flame stirring constantly without changing the colour of the flours.
• Dry roast grated coconut too until golden and dry, in medium flame.
• Sieve the flours together, twice.
• In a mixing bowl, add the sieved flour, red chilli powder, roasted coconut, butter, sesame seeds, asafoetida, salt and mix well.
• Add water to make a dough. The dough should be on dry side, not soggy. Make small tiny balls out of the dough.
• Make sure to not apply too much pressure while rolling.
• Repeat to finish and spread over a clean kitchen towel. I spread over kitchen tissue.
• Heat oil in a heavy bottomed kadai. Add the seedais in small batches.
• Keep yourself away from the frying seedai. It may burst after one or two minutes only.
• Once you know it is not bursting, stir it to ensure even cooking.
• It takes a lot of time for the seedais to get cooked, so be patient and drain only once the bubbles ceases and the shhh sound stops completely. Drain over paper towels.

Notes

• I added 1 tablespoon of melt butter but it was too much I guess, so I have reduced a teaspoon in my recipe.
• Keep enough oil in the kadai, as we don’t even stir initially. If less oil, then it may not be cooked evenly.
• Make sure to roast everything well.
• Always stand in a safe distance. I used one of my lids to cover the kadai (with little space for steam venting), upto ¾th frying part of seedai.
• It takes long time to cook, first while you drop the seedai the flame should be high. Then while cooking let it be in medium flame.
• If you want, skip the pottukadalai flour and make with just urad dal flour. 

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Stepwise photos

1. First, roast rice flour well until you see steam rising from it. Then roast urad dal and roasted gram flour too well. Do everything in medium flame stirring constantly without changing the color of the flours.

2. After that, dry roast grated coconut too until golden and dry, in medium flame.

3. Sieve the flours together, twice.

4. Following that, in a mixing bowl, add the sieved flour, red chilli powder, roasted coconut, butter, sesame seeds, asafoetida, salt and mix well.

5. Then, add water to make a dough. The dough should be on dry side as well as not soggy. Make small tiny balls out of the dough.

6. Make sure to not apply too much pressure while rolling. Repeat to finish and spread over a clean kitchen towel. I spread over kitchen tissue. Heat oil in a heavy bottomed kadai. Add the seedais in small batches. Keep yourself away from the frying seedai. It may burst after one or two minutes only.

7. Once you know it is not bursting, stir it to ensure even cooking. It takes a lot of time for the seedais to get cooked, so be patient and drain only once the bubbles ceases and the shhh sound stops completely. Finally, drain over paper towels.

You can try this for Gokulashtami and let me know how you liked it.