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Seedai
Lot of Time
Seedai - small deep-fried rice flour and lentil balls, flavoured with coconut, pepper and jeera.
Rice flour, urad dal and kadalai powders mixed with coconut, pepper, jeera and butter, rolled into small balls and fried till crisp.
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AMMAMMA'S NOTES.
Rice flour
3 cups
Urad dal (powder)
5 spoons
Puttukadalai (powder)
2 spoons
Butter
4 spoons
Jeera
1/2 spoon
Pepper
1/2 spoon
Coconut
1/2 cup
Asafoetida
1/4 spoon
Salt
to taste
Hot oil
as needed
01
Fry the rice flour.
02
Grind the coconut, pepper and jeera in a mixie.
03
Mix the ground coconut mixture with butter, rice flour, urad dal, salt, asafoetida and puttukadalai powder, then add hot oil and mix with water into a dough.
04
On a sheet, roll small balls of the dough and fry in hot oil.
Thattai
Rice flour dough with urad dal and kadalai powders, soaked channa dal and butter, patted thin by hand and fried till crisp.
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Diwali Mixture
A savoury and sweet snack mix, traditionally prepared ahead of Diwali
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Always made during Janmashtami — the hardest to eat but the tastiest to devour. I remember my paati loved this too.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026