Go Back
+ servings
maida seedai
Print Recipe
5 from 1 vote

Maida seedai

Maida seedai is an easy snack you can prepare for Krishna Jayanthi without rice flour. Can be made with less effort, with step by step pictures.
Prep Time15 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 2 cups

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 - As needed
  • 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.