Seedai is the main neivedhyam ingredient for Krishna Jayanthi or Janmashtami.
Ingredients:
Processed rice flour - 4 cups
Urad Dal flour - 1/2 cup
Coconut - 1 big
Bengal gram dal - 1/4 cup
Pepper powder - 2 tsp(optional)
Cumin seeds powder - 2 tsp
Asafodeita - 1 inch piece
Salt - 6 tbsp
Oil for frying
Butter - 100 gms
Method:
Fry the rice flour in dry pan till it becomes slightly red in colour. Soak bengal gram in water for about 1/2 an hour. Add salt to 1 cup of water and mix well till it dissolves thoroughly. Add the asafodeita piece to 1/2 cup of water. Grate the coconut.
In a shallow bowl add rice flour, urad dal flour, grated coconut, butter, pepper powder, cumin powder, and mix well. Add about 34th of the salt water, 1/4th of the asafodeita water and make a dough. If the water is not enough add little water to it and make a soft dough. Cover the vessel with a wet cloth.
Wash and soak a soft cloth. Squeeze it dry. Spread it on floor. Make small balls of the dough and place it on the cloth. Once about 20 to 25 balls are made, heat oil and add the balls to the oil. Keep turning and when it turns golden brown remove from flame.
Instead of Pepper and Cumin Powder, Red Chilly powder can also be added. For the given quantity of rice, the required quantity of butter is 100 gms it have to be added.
Ingredients:
Processed rice flour - 4 cups
Urad Dal flour - 1/2 cup
Coconut - 1 big
Bengal gram dal - 1/4 cup
Pepper powder - 2 tsp(optional)
Cumin seeds powder - 2 tsp
Asafodeita - 1 inch piece
Salt - 6 tbsp
Oil for frying
Butter - 100 gms
Method:
Fry the rice flour in dry pan till it becomes slightly red in colour. Soak bengal gram in water for about 1/2 an hour. Add salt to 1 cup of water and mix well till it dissolves thoroughly. Add the asafodeita piece to 1/2 cup of water. Grate the coconut.
In a shallow bowl add rice flour, urad dal flour, grated coconut, butter, pepper powder, cumin powder, and mix well. Add about 34th of the salt water, 1/4th of the asafodeita water and make a dough. If the water is not enough add little water to it and make a soft dough. Cover the vessel with a wet cloth.
Wash and soak a soft cloth. Squeeze it dry. Spread it on floor. Make small balls of the dough and place it on the cloth. Once about 20 to 25 balls are made, heat oil and add the balls to the oil. Keep turning and when it turns golden brown remove from flame.
Instead of Pepper and Cumin Powder, Red Chilly powder can also be added. For the given quantity of rice, the required quantity of butter is 100 gms it have to be added.
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