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maida seedai
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Maida seedai

Maida seedai is a Easy seedai recipe - This is really an easy recipe that can be made with less effort, with step by step pictures.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 2 cups

Ingredients

  • Maida/ All purpose flour - 2 cups
  • Butter - 1 tbsp melted
  • Asafoetida powder - 1/4 tsp
  • Sesame seeds - 1 tbsp
  • Cumin seeds- 1 tsp optional
  • Grated coconut - 2 tbsp optional
  • Coconut oil - 1 tsp optional
  • Salt - As needed
  • Oil - for deed frying

Instructions

  • In a clean white cloth, place maida 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.
  • Once it 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 tbsp 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, make the seedais immediately, dont let it dry as it will make the seedais surface with white dots. So keep covered all the times.
  • Cool completely before storing in air tight container.
  • Tastes 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.