Maida seedai is an easy seedai recipe snack you can prepare for Krishna Jayanthi without rice flour. Can be made with less effort, with step by step pictures.
I love the authentic uppu seedai recipe that we always make for its unique flavor.
But wanted to try something new, so tried this one. Check out my full collection of Gokulashtami recipes in my website.
But always fascinated by the store bought seedais like we get in adyar ananda bhavan or from other snack shops.
They are whiter and ‘soft’ crisp than we make at home. So when I was breaking my head for what to try new for this year’s Gokulashtami, my SIL (Anu) told this recipe, that her hubby making for past 4 years.
When she told this maida seedai recipe and method, it was too easy and I wanted to try it out.
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It came out very nice and golden crisp. So thought of posting as Krishna jayanthi is nearing.
My SIL said this seedai have never burst so far. Anyways, if you don't steam the flour properly, there is always a chance for bursting.
I was so precautionary when I was frying the seedais and recommend to do the same when you try too. Stay away from hot oil while frying.
Recipe card
Maida seedai
Ingredients
- 2 cups Maida All purpose flour
- 1 tablespoon Butter melted
- ¼ teaspoon Asafoetida powder
- 1 tablespoon Sesame seeds
- 1 teaspoon Cumin seeds optional
- 2 tablespoon Grated coconut optional
- 1 teaspoon Coconut oil optional
- Salt
- Oil - for deed frying
Instructions
- In a clean white cloth, place maida firstly and make a bag by tying a knot as shown in the picture.
- Steam it for 15 mins by keeping over the idli plate in a idli pot or in a steamer. But make sure all the flour is steamed well properly. Otherwise there are chances of bursting.
- The condensing water should not affect the maida pocket as it will affect the texture. So keep over a trivet or something.
- Once done and warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps.
- In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.
- Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick.
- Heat oil and fry the seedais in medium flame for 8 to 10 mins. WARNING : Be at safe distance for precautionary measure always!
- You can cook in high flame towards the end to bring the golden colour. Drain over paper towel.
Notes
- You can add a tablespoon of roasted urad dal flour to this recipe.
- This seedai takes long time to cook. So cook in medium flame as mentioned.
- As you drain the seedai, it may be soft but as it cools, it will become crisp.
- You can fry the seedais in 2 batches.
- Coconut oil or coconut adds a of flavour to the seedai.
- Do not add butter more than mentioned, otherwise it may become soggy.
- After you make the dough, keep covered all the times, don't let it dry as it will make the seedai's surface with white dots. So
- Cool completely before storing in air tight container.
- Flavor turns best from the next day!
- Take out the seedais when it starts turning golden , otherwise it will give burnt smell.
- My pics look more in contrast due to settings, but looks more lighter in shade than in pics.
Stepwise photos
1. In a clean white cloth, make a bag and steam it for 15 mins by keeping over the idli plate in a idli pot or if you know any other method, you can follow that too.
But make sure the flour is cooked well properly. Otherwise there are chances of bursting. A well steamed flour will be less glutinous, it will have the same texture as rice flour.
Once it warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps. You should feel the flour just like rice flour, coarse, dry and free flowing.
3. In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.
4. Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick.
Heat oil and fry the seedais in medium flame for 8 to 10 mins. You can cook in high flame towards the end to bring the golden colour.
Drain over paper towel.
WARNING : Be at safe distance for precautionary measure anyways!
Crisp, golden seedais are ready to enjoy!
AparnaRajeshkumar
Raks , I knew of preparing murukku using maida , never thought of seedai ! lovely i love the color combo !
GeethuSathiyaN
COmpared to rice version,tis is quite Good n easy recipe Raks...Definitely gonna try tis gokulashtami...
Sarada Subramaniam
Easy version...one more thing if possible can u please post the recipe of kancheepuram idli?
prathibha Garre
we make them with chiroti rawa and they also do not burst and they are soft as well...looks delicious Raji
Nandita SS
Love this!!! I will be trying this soon 🙂
Vijayalakshmi Dharmaraj
its very different and love the cute seedai...
Wer SAHM
seedai using maida looks great... nice clicks Raji
Chitz
Cute looking seedai, a different one. And is it the maida alone that has to be steamed in the idli cooker?
LG
Delicious it looks 🙂
Veena Theagarajan
look yummy This is new
ShravsCookBookBlog
cute little sedai...
Sangeetha M
maida murukku we make n this seedai is really different and interesting...will definitely try this and let you know 🙂 thanks for sharing....
seedai looks cute n inviting..
Latha
just now tried,came out well.thank u for the perfect recipe
Latha
just now tried,came out well.thank u for the perfect recipe
Mahi
Heard about this recipe..thanks for the stepwise pictures!
//My pics look more in contrast due to settings, but looks more lighter in shade than in pics.//Yup..I was a bit curious about the pictures! 🙂
Rasi
this looks so good.. the pics are fab.. i just wish we could grab a few from the pic 🙂
Raks anand
Wow thanks for trying out and leaving the feedback! 🙂
Srimathi Mani
A great alternative to making with rice flour and to avoid the seedai from bursting.
Shama Nagarajan
looks yum
Kalpana Sareesh
wonderful prep.. sooperbb
Kaveri Venkatesh
That's a nice one...Perfectly made seedais
Janani
nice now never new the technique of steaming maida in idly cooker very nice got to try it.
Ashley K
seedai came out well... thanks
Pooja Agrawal
very cute and delicious ones....will try it soon..just came to know how to steam maida..very useful information...
pg pasha
Good food
Gayathri Ramanan
My mom used to make maida seedai..yours looks so perfect ..lovely clicks..
Anonymous
I was searching for some recipes for Gokulashatmi and came across your site. I tried this recipe and it came out really well. It was crispy and tasty. I substituted jeera with ajiwain. Thanks for an easy and tasty recipe.
Raks anand
Thank you very much for the feedback 🙂
Srijothi Vijendran
Planning to prepare this tomorrow. Can I prepare the maida a day before (steaming and all those stuff)?
Padmavathy Rajesh
Hi
I tried your recipe with the same proportion and it came out very well. Thanks for posting this easy and wonderful recipe.
Sushma Madhuchandra
Looks very tempting.., will make this for the next Ashtami. Thanks for sharing.
Sangeetha M
Hi Raks, as i promised tried this seedai today and it came out very well without bursting. Thanks for this wonderful recipe..I posted it on my space too 🙂
nisha
you made my krishna jayanthi quite blissful!! this seedai turned out tasty and crispy...thanks a million!!
GeethuSathiyaN
Raks,tried tis..but still the center portion is soft :(.. i didnt alter any ingredients,i don knw wat went wrong!I've tried many of ur recipes,each time i got best results,but only tis time i failed...
radhika iyer
Raks I tried this for shri jayanthi this time.The first two batches came out well but after that the seedais started disintegrating in oil dont know why.I used the same proportions as mentioned by you.
Priya Ramkumar
I made this for krishna jayanthi and came out well.. waiting to taste it after neivedhyam. I have always hesitated to make seedai as it would burst but am so excited that finally I have tried this non burst version and the entire process was smooth. I have tried many other recipes of yours before and relished it..Thanks much.
Raks anand
Thank you so much Priya for your time to let me know the feedback 🙂
Raks anand
Possible reasons : If oil temperature is less while you drop or
if butter is more or
Dough became too dry.
Raks anand
Cooking in medium flame or low flame for more time will help.
Raks anand
Better to do it fresh
Raks anand
Thank you 🙂
Raks anand
Thanks dear