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Rakesh Raghunathan
Seedai is a deep-fried evening snack. Chef Rakesh Raghunathan shares the recipe for this snack and filter coffee.
Preparation Time
6-10 Min
Cooking Time
15-17 Min
Meal Type
snack
Difficulty
MEDIUM
Serves
3
For seedai
1 cup roasted rice flour
1 tsp roasted black gram flour
2 tsp white sesame seeds
2 tsp butter
1 cup grated coconut
For filter coffee
Coffee powder
1 cup milk
1 tsp sugar
water as required
In a bowl, mix 1 cup roasted rice flour, 1 tsp roasted black gram flour, 2 tsp white sesame seeds, 2 tsp butter, 1 cup grated coconut, water and make a smooth dough.
Grease your palms with butter and make small balls roughly from the dough.
Heat oil in a pan, add a handful of balls gently into the oil and fry the balls.
Fry the balls evenly from all sides. Seedai is ready to serve now.
Heat water in a pan, add the coffee powder in the top compartment of the filter and press nicely with the plunger.
Top with boiling water, cover with the lid and let the coffee percolate.
It will take 3-4 hours for it to percolate.
Add sugar and 2 tbsp decoction in a tumbler.
Top with boiling milk and mix.
Filter coffee is ready to serve.
Seedai is also known as uppu seedai. It is a versatile dish that can be made in two versions - as a sweet seedai and plain or salted seedai.
It is a coffee time snack in South India. It is also an important offering to Lord Krishna on Janmashtami.
This traditional Seedai is crispy, crunchy and delicious.
