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kara seedai with store bought rice flour
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5 from 2 votes

Kara seedai recipe

Kara seedai or spicy seedai with store bought rice flour. If you don’t have much time to spend to prepare fresh rice flour the traditional way, you can adapt this way.
Prep Time30 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 2 cups


  • 1 cup Rice flour – 1 cup
  • 1.5 teaspoon Urad dal flour
  • ½ teaspoon Roasted gram / pottukadalai powder
  • ½ teaspoon Red chilli powder
  • 2 teaspoon Butter softened
  • 1 tablespoon Grated coconut
  • 1 teaspoon Sesame seeds
  • ¼ teaspoon Asafoetida
  • Salt as needed


  • Roast rice flour well until you see steam rising from it. Roast urad dal and roasted gram flour too well. Do everything in medium flame stirring constantly without changing the colour of the flours.
  • Dry roast grated coconut too until golden and dry, in medium flame.
  • Sieve the flours together, twice.
  • In a mixing bowl, add the sieved flour, red chilli powder, roasted coconut, butter, sesame seeds, asafoetida, salt and mix well.
  • Add water to make a dough. The dough should be on dry side, not soggy. Make small tiny balls out of the dough.
  • Make sure to not apply too much pressure while rolling.
  • Repeat to finish and spread over a clean kitchen towel. I spread over kitchen tissue.
  • Heat oil in a heavy bottomed kadai. Add the seedais in small batches.
  • Keep yourself away from the frying seedai. It may burst after one or two minutes only.
  • Once you know it is not bursting, stir it to ensure even cooking.
  • It takes a lot of time for the seedais to get cooked, so be patient and drain only once the bubbles ceases and the shhh sound stops completely. Drain over paper towels.


  • I added 1 tablespoon of melt butter but it was too much I guess, so I have reduced a teaspoon in my recipe.
  • Keep enough oil in the kadai, as we don’t even stir initially. If less oil, then it may not be cooked evenly.
  • Make sure to roast everything well.
  • Always stand in a safe distance. I used one of my lids to cover the kadai (with little space for steam venting), upto ¾th frying part of seedai.
  • It takes long time to cook, first while you drop the seedai the flame should be high. Then while cooking let it be in medium flame.
  • If you want, skip the pottukadalai flour and make with just urad dal flour.