Let us get to the method of making it -
1 Cup Rice Flour
2 Tsp Urad Dhal Powder
3/4th Tsp Salt
1 Tsp Zeera
3/4th Tsp Till (vellai ellu)
1/2 Stick UnSalted Butter
This seems so easy to make but lands us in difficulties if something goes amiss.....like it might burst all over...
So you keep in mind not to make it totally round as for the shape is concerned, make sure the urad dhal is sifted well, do not make the dough too hard and also the urundais hard and if you are adding coconut especially the frozen are fresh ones make sure the water is not too much in it...
And one more point you must not try just by putting one or two ....you must put as much (say the ones you make it with a cup of rice flour) with just enough oil to immerse them ...that is also one important point to avoid it bursting! Hey! do not get scared seeing all this....like the way I gave it a try you can do too....when you make it it is absolutely delicious....crunchy....my son calls it seeda and loves it....
I use the rice flour available at the grocery store...in general they make it at home but I did not take that much strain. I just make urad dhal at home. Microwave the urad dhal for about 2 minutes stirring it every 30 secs or you can do it on the stove top too...do not turn it too brown. After it cools down grind it and sift it. Use the smooth powder you get after sifting it. Having all the prep work done...let us move on to the fun part of making it....
Take a cup of rice flour. Add urad dhal flour (as prepared above), hing, salt, zeera, butter, till and make it into a soft dough by sprinkling water. Roll into small marble sized balls. Back home they will spread this on a clean muslin cloth..
Take oil that is required for frying the seedais that you made with one cup of rice flour. After the oil gets heated as mentioned do not put one or two try seeing how it works...put all of them in the oil. Leave it for some time and then turn it slowly. You can take it out when the salasala sound of the oil stops....when the sound stops that means it is done.....The yummy seedai is ready for Sri Jayanthi.
