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baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai |
Tarla Dalal
27 October, 2022
Table of Content
baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with 30 amazing images.
seedai is a crispy snack offered to Lord Krishna in the auspicious ocassion of Gokulashtami. Learn how to make baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai |
seedai is a super popular South Indian jar snack, which is inseparable from Janmashtami celebrations in Tamil Nadu. Every household makes a batch of tiny, ball-shaped seedais by deep-frying a dough of rice and urad flours with butter and spices, to offer to Lord Krishna.
We present here a modified and healthier version of South Indian jar snack made with a blend of healthy flours, and baked to perfection instead of deep-frying.
Tamil Nadu savoury baked seedai is the savoury version of seedai, a crispy and crunchy delicious snack. Not only do we boost the nutrition content using wholesome flours, but we also do away with the extra calories attached to deep-frying, making this snack accessible to everybody including dieters.
You can also try other healthy snacks like baked bhakarwadi and matarsutir kachori.
Tips to make baked seedai: 1. After baking, cool it completely, otherwise it will lose its crunch. 2. Instead of black til you can add white sesame seeds. 3. You can store it in an air tight container for 15 days.
Enjoy baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with deatiled step by step images.
Seedai, Baked South Indian Jar Snack recipe - How to make Seedai, Baked South Indian Jar Snack
Tags
Preparation Time
5 Mins
Cooking Time
4 Mins
Total Time
9 Mins
Makes
2 cups
Ingredients
Main Ingredients
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp jowar (white millet) flour
1/4 cup urad dal (split black lentils)
2 tbsp chana dal (split Bengal gram)
1/2 tbsp soft butter
1/4 tsp asafoetida (hing)
1/2 tsp black sesame seeds (kala til)
salt to taste
1/2 tsp oil
Method
- Combine the urad dal and chana dal in small non-stick pan, mix well and cook on a medium flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
- Cool slightly and blend in a mixer till smooth.
- Combine all the ingredients, except the oil in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the mixture into 75 equal portions and roll each portion into a ball.
- Pour the oil and toss well.
- Arrange them on a greased baking tray.
- Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Remove the tray using oven-friendly gloves and shake the tray slightly once or twice so as to toss the seedai and again bake for 15 minutes.
- Cool completely and store in an air-tight container. Use as required.
Seedai, Baked South Indian Jar Snack recipe with step by step photos
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like baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | then see our collection of baked Indian snacks and some recipes we love.
- baked methi muthia recipe | healthy baked muthiya | baked fenugreek dumplings |
- baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli |
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like baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | then see our collection of baked Indian snacks and some recipes we love.
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what is baked seedai made of ? Tamil Nadu savoury baked seedai is made from 1/2 cup whole wheat flour (gehun ka atta), 2 tbsp jowar (white millet) flour, 1/4 cup urad dal (split black lentils), 2 tbsp chana dal (split bengal gram), 1/2 tbsp soft butter, 1/4 tsp asafoetida (hing), 1/2 tsp black sesame seeds (kala til), salt to taste and 1/2 tsp oil. See below image of list of ingredients of baked seedai.
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what is baked seedai made of ? Tamil Nadu savoury baked seedai is made from 1/2 cup whole wheat flour (gehun ka atta), 2 tbsp jowar (white millet) flour, 1/4 cup urad dal (split black lentils), 2 tbsp chana dal (split bengal gram), 1/2 tbsp soft butter, 1/4 tsp asafoetida (hing), 1/2 tsp black sesame seeds (kala til), salt to taste and 1/2 tsp oil. See below image of list of ingredients of baked seedai.
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In small non-stick pan put 1/4 cup urad dal (split black lentils).
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Add 2 tbsp chana dal (split bengal gram).
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Mix well.
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Cook on a medium flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
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Cool and put in a mixer.
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Blend in a mixer till smooth.
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In small non-stick pan put 1/4 cup urad dal (split black lentils).
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In a bowl put the blended urad dal and chana dal.
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Add 1/2 cup whole wheat flour (gehun ka atta).
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Add 2 tbsp jowar (white millet) flour.
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Add 1/2 tbsp soft butter.
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Add 1/4 tsp asafoetida (hing).
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Add 1/2 tsp black sesame seeds (kala til).
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Add salt to taste. We added 1/2 tsp salt.
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Add enough water to make a semi soft dough. We gradually added 1/2 cup of water plus 1 tablespoon.
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Knead into a semi-soft dough.
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Divide the mixture into 75 equal portions.
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Roll each portion into a ball.
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In a bowl put the blended urad dal and chana dal.
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Pour the oil.
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Toss well.
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grease a baking tray.
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Arrange them on a greased baking tray.
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- pre-heat oven at 200ºc (400ºf)
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Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
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Remove the tray using oven-friendly gloves.
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Shake the tray slightly once or twice so as to toss the seedai.
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Again bake for 15 minutes.
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Cool completely.
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Pour the oil.
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After baking, cool it completely, otherwise it will loose its crunch.
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Instead of black til you can add white sesame seeds.
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You can store it in an air tight container for 15 days.
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After baking, cool it completely, otherwise it will loose its crunch.
Nutrient values (Abbrv)per plate
| Energy | 105 cal |
| Protein | 4.7 g |
| Carbohydrates | 17.8 g |
| Fiber | 3.3 g |
| Fat | 1.9 g |
| Cholesterol | 2.5 mg |
| Sodium | 17.7 mg |
Click here to view Calories for Seedai, Baked South Indian Jar Snack
The Nutrient info is complete
Basanti
Aug. 25, 2020, 7:05 a.m.
It came out lovely! We enjoyed it very much! I made it in a baati cooker and it worked well. Don?t know the original version so I can?t compare, and mine were not fully crispy, they are soft in the centre like small bread balls with a crust, is that ok?
Tarla Dalal
Aug. 25, 2020, 7:05 a.m.
Hi, It needs to be crunchy from inside as well.
Nisha
Oct. 31, 2014, 10:01 a.m.
These mini balls are tempting at first look itself. My kids loved them too.. They are a great dry snack option to carry in dabba.
