18 September, 2014
Baked whole grain seedai – adapted recipe of Vidya (Traditionally Modern Food)
Seedai is a deep-fried traditional dish that is made for Krishna Janmashtami or the birthday of Lord Krishna. Every time that I have tried making these for the festival, the seedai pops in the oil, with a violent ‘explosion’, always a disaster, leaving me in a state of shock.
Recently, Vidya of Traditionally Modern Food posted this baked version of the snack. What an ingenious solution to the problem! There is no difference in the taste, they are as good as the deep-fried seedai. Hats off to you, Vidya! Thank you for this lovely recipe.
In an effort to make this whole grain, I used 50% brown rice flour, and with great success. Here’s my version of the recipe- for detailed step-by-step pictures, you’ll have to visit Vidya’s blog. 🙂
brown rice flour- 1/2 cup (This works just as well with only rice flour; substitute with plain rice flour)
rice flour- 1/2 cup
roasted urad flour- 2 tbsp.
asafoetida powder- a pinch
salt- to taste
shredded coconut- 2 tbsp. (optional)
sesame seeds- 1 tbsp.
butter- 3 tbsp.
coconut oil- 2 tsp. for dough + more for greasing hands
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Combine rice flours, asafoetida, sesame seeds and salt in a bowl.
3. Add melted butter and coconut oil, and as much water as necessary to form a firm dough.
4. Grease your palms and without much pressure, make small balls of the dough and lay them on the baking sheet.
5. Bake for 15 minutes. Take out the sheet and shake the balls a little bit and bake again for 10 minutes.
6. Cool completely and store in an airtight box.
For detailed pictures, go to Vidya’s recipe here.