Pepper seedai recipe, millet pepper seedai

Millet seedai recipe, seedai prepared from scratch with little millet, black pepper added for spice and unique flavour.

You can make this for Gokulashtami, Diwali or even for your evening snacks quota.

Check out my Panjiri recipe and other Krishna Jayanthi recipes in my website.

When I made butter murukku with millet, I also made seedai with half the flour. It turned out really crispy and light without much difference. So thought of posting it too for this Krishna jayanthi.

Made again with crushed pepper so that it could be a variation too. As I have mentioned earlier, I am sure the other millets like kuthiraivali or varagu also should work for this. 

As a reminder, for seedai, make sure to prepare flour by roasting the flours well, but without changing colour. Do it with patience, you will get it right.

The dough should be crumbly and not like a paste/ sticky. So follow the measurements exactly for perfect results. Make sure to be at safe distance all the times. 

Wishing those who are celebrating 🐾👸🏻Gokulashtami👸🏻🐾 a very happy one! 🙂 You can follow the same recipe with raw rice also.  

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Millet seedai recipe

Millet seedai recipe, seedai prepared from scratch with little millet, black pepper added for spice and unique flavour.

Course Snack

Cuisine Indian, South Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Soak time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Author Raks Anand

Servings 2 cups

1x2x3x

Cup measurements

Ingredients

• 1 cup Little millet or raw rice
• 2 tablespoon Urad dal flour
• 2 tablespoon Pottukadalai flour
• 2 teaspoon Black pepper crushed
• 2 teaspoon Sesame seeds
• 2 tablespoon Butter softened
• ⅛ teaspoon Asafoetida
• Oil - to deep fry

Instructions

• Wash millet well, soak for 3 hours. once done, wash again, drain and spread over a clean cotton towel for 15 mins.
• Powder this well in a mixie to a fine flour. Wipe the sides in between to ensure even texture.
• Sieve the flour gently.
• Roast the flour in medium flame until steam rises, you should be able to draw a line with flour. Do not roast in high flame and change the colour of the flour.
• I used store bought urad dal flour, so roasted it too slightly. I also slightly heated up pottukadalai flour.
• Sieve flour again.
• Mix rice flour, urad dal flour, pottukadalai flour, butter, sesame seeds, crushed black pepper, asafoetida, salt well. (I made only half quantity than mentioned in ingredients)
• Add water little by little and knead to a smooth dough.
• Roll gently without applying much pressure into tiny balls. Arrange in a cotton towel or plate, no need to cover.
• Heat enough oil, and fry the seedai in batches. Once you add the seedai in oil, put the flame to medium.
• After sometime, stir and cook in low flame until bubble and sound ceases completely and turns golden in colour.
• Drain in paper towel. repeat to finish.

Notes

• Regulate the heat for every batch.
• Be patient always, do not cook in high flame.
• 1 cup millet yields almost 2 cups of flour. Same if you use regular raw rice.
• You can add 1 tablespoon of  roasted, grated coconut for extra flavour.
• Do not use pepper powder, crush in pepper mill freshly. 

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Stepwise photos

1. Wash millet well, soak for 3 hours. once done, wash again, drain and spread over a clean cotton towel for 15 mins.

2. Powder this well in a mixie to a fine flour. Wipe the sides in between to ensure even texture. Sieve the flour gently.

3. Roast the flour in medium flame until steam rises, you should be able to draw a line with flour. Do not roast in high flame and change the colour of the flour.

4. Sieve flour again. 

5. I used store bought urad dal flour, so roasted it too slightly. I also slightly heated up pottukadalai flour.

6. Mix rice flour, urad dal flour, pottukadalai flour, butter, sesame seeds, crushed black pepper, asafoetida, salt well. (I made only half quantity than mentioned in ingredients)

7. Add water little by little and knead to a smooth dough. Roll gently without applying much pressure into tiny balls. Arrange in a cotton towel or plate, no need to cover.

8. Heat enough oil, and fry the seedai in batches. Once you add the seedai in oil, put the flame to medium. After sometime, stir and cook in low flame until bubble and sound ceases completely and turns golden in color. Drain in paper towel. repeat to finish. 

Cool down completely before storing in airtight container.