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millet seedai
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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.
Prep Time20 mins
Cook Time20 mins
Soak time3 hrs
Total Time3 hrs 40 mins
Course: Snack
Cuisine: Indian, South Indian
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
  • 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.