Seedai

Ingredients:

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

Method:

• 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.