Seedai or cheeda, a traditional savory in Tamil Nadu, is prepared as an offering to the gods during harvest festivals such as Pongal. These bite-sized, chewy balls are perfect for your evening tea. In solidarity with our neighboring states, why not prepare a batch to celebrate Pongal this year? Here’s the recipe:
material
1 cup rice flour
2 tablespoons urad dal
1 tablespoon unsalted butter
1 pinch of asafoetida
1/2 teaspoon sesame seeds
1/2 teaspoon cumin seeds
2-3 finely chopped green chillies
Salty as you like
water as needed
oil, for frying
preparation
Dry roast the urad dal in a frying pan over medium heat.
Once it turns golden brown, let it cool.
Once cooled, grind into a fine powder
In a bowl, mix together rice flour, sesame seeds, cumin seeds, chopped green chillies, urad dal powder, asafoetida, and salt.
add butter to the mixture
Rub into the mix to form a crumbly texture
Add water little by little and knead until you have a smooth and firm dough.
Take out the dough little by little and roll it into small smooth balls.
Heat oil in a frying pan and place sea daikon into the hot oil.
Fry in several batches until golden brown
Once fried, remove the sea dai from the oil.
Let it cool thoroughly and then store it in an airtight container.