Millet seedai recipe
Millet seedai recipe, seedai prepared from scratch with little millet, black pepper added for spice and unique flavour.
Servings: 2 cups
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.