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Monday, 3 September 2007



Pacha Arisi (Raw Rice) 1 Cup
Urid dal 1/4 Cup
Grated Coconut 1/2 Cup
Butter 1 Tablespoon
Jeeragam 1 Teaspoon
Asafoetida a pinch
Salt (Dissolve in water)
Oil to fry

  • Soak the pacha arisi in water for 5 to 6 hours.
  • Dry the pacha arisi by spreading it in newspaper.
  • When the pacha arisi is dried and powder the pacha arisi.
  • Sieve the powdered pacha arisi.
  • Fry the urid dal in a kadai and cool it and powder it.
  • Sieve the powdered urid dal.
  • Add grated coconut, salt water, jeeragam, asafoetida and butter, make a firm dough.
  • Make small balls and place it in cloth and allow it to dry for 20 minutes.
  • Heat oil in a frying pan and fry the seedai till they turn brown and crispy in medium heat.
  • Do not fry the seedai for a long time, it will be burnt.
  • Remove the seedai from the pan and place it in paper to remove excess oil.
  • Store it in a airtight container.
Note: Mix the dough very well and make it soft. There must not be lumps else the seedai will burst when frying in oil.

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