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baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai |

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User Tarla Dalal  •  27 October, 2022
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Table of Content

About Seedai, Baked South Indian Jar Snack Down arrow
Ingredients Down arrow
Methods Down arrow
Like baked seedai Down arrow
What is baked seedai made of ? Down arrow
Blending urad dal and chana dal Down arrow
Dough for baked seedai Down arrow
Making baked seedai Down arrow
Tips to make baked seedai Down arrow
Nutrient values Down arrow

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

Soaking Time

0

Preparation Time

5 Mins

Cooking Time

4 Mins

Baking Time

35 Mins

Baking Temperature

200°C (400°F)

Sprouting Time

0

Total Time

9 Mins

Makes

2 cups

Ingredients

Method
  1. 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.
  2. Cool slightly and blend in a mixer till smooth.
  3. Combine all the ingredients, except the oil in a deep bowl and knead into a semi-soft dough using enough water.
  4. Divide the mixture into 75 equal portions and roll each portion into a ball.
  5. Pour the oil and toss well.
  6. Arrange them on a greased baking tray.
  7. 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.
  8. Cool completely and store in an air-tight container. Use as required.

Seedai, Baked South Indian Jar Snack recipe with step by step photos

like baked seedai

 

    1. 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. 
what is baked seedai made of ?

 

    1. 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.
      Step 2 – <strong>what is baked seedai made of ?</strong> <strong>Tamil Nadu savoury baked seedai </strong>&nbsp;is made from&nbsp;<meta …
blending urad dal and chana dal

 

    1. In small non-stick pan put 1/4 cup urad dal (split black lentils).
      Step 3 – In small non-stick pan put&nbsp;<meta charset="UTF-8" />1/4 cup&nbsp;<a href="glossary-urad-dal-split-black-lentil-941i">urad dal (split black lentils)</a>.
    2. Add 2 tbsp chana dal (split bengal gram).
      Step 4 – Add&nbsp;<meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-chana-dal-split-bengal-gram-285i">chana dal (split bengal gram)</a>.
    3. Mix well.
      Step 5 – Mix well.
    4. Cook on a medium flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
      Step 6 – Cook on a medium flame for 4 minutes or till it turns light brown in …
    5. Cool and put in a mixer.
      Step 7 – Cool and put in a mixer.
    6. Blend in a mixer till smooth.
      Step 8 – Blend in a mixer till smooth.
dough for baked seedai

 

    1. In a bowl put the blended urad dal and chana dal.
      Step 9 – In a bowl put the blended urad dal and chana dal.
    2. Add 1/2 cup whole wheat flour (gehun ka atta).
      Step 10 – Add&nbsp;<meta charset="UTF-8" />1/2 cup&nbsp;<a href="glossary-whole-wheat-flour-gehun-ka-atta-gehun-ka-aata-429i">whole wheat flour (gehun ka atta)</a>.
    3. Add 2 tbsp jowar (white millet) flour.
      Step 11 – Add&nbsp;<meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-jowar-flour-jowar-ka-atta-white-millet-flour-sorghum-flour-483i">jowar (white millet) flour</a>.
    4. Add 1/2 tbsp soft butter.
      Step 12 – Add&nbsp;<meta charset="UTF-8" />1/2 tbsp&nbsp;<a href="glossary-soft-butter-naram-makhan-1942i">soft butter</a>.
    5. Add 1/4 tsp asafoetida (hing).
      Step 13 – Add&nbsp;<meta charset="UTF-8" />1/4 tsp&nbsp;<a href="glossary-asafoetida-hing-113i">asafoetida (hing)</a>.
    6. Add 1/2 tsp black sesame seeds (kala til).
      Step 14 – Add&nbsp;<meta charset="UTF-8" />1/2 tsp&nbsp;<a href="glossary-black-sesame-seeds-kala-til-kale-til-862i">black sesame seeds (kala til)</a>.
    7. Add salt to taste. We added 1/2 tsp salt.
      Step 15 – Add salt to taste. We added 1/2&nbsp;tsp salt.
    8. Add enough water to make a semi soft dough. We gradually added 1/2 cup of water plus 1 tablespoon.
      Step 16 – Add enough water to make a semi soft dough. We gradually added 1/2&nbsp;cup of water …
    9. Knead into a semi-soft dough.
      Step 17 – Knead into a semi-soft dough.
    10. Divide the mixture into 75 equal portions.
      Step 18 – Divide the mixture into 75 equal portions.
    11. Roll each portion into a ball.
      Step 19 – Roll each portion into a ball.
making baked seedai

 

    1. Pour the oil.
      Step 20 – Pour the oil.
    2. Toss well.
      Step 21 – Toss well.
    3. grease a baking tray.
      Step 22 – grease a baking tray.
    4. Arrange them on a greased baking tray.
      Step 23 – Arrange them on a greased baking tray.
    5. pre-heat oven at 200ºc (400ºf) 
    6. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
      Step 25 – <meta charset="UTF-8" />Bake in a pre-heated oven at 200&ordm;c (400&ordm;f) for 15 minutes.
    7. Remove the tray using oven-friendly gloves.
      Step 26 – <meta charset="UTF-8" />Remove the tray using oven-friendly gloves.
    8. Shake the tray slightly once or twice so as to toss the seedai.
      Step 27 – Shake the tray slightly once or twice so as to toss the seedai.
    9. Again bake for 15 minutes.
      Step 28 – Again bake for 15 minutes.
    10. Cool completely.
      Step 29 – <meta charset="UTF-8" />Cool completely.
tips to make baked seedai

 

    1. After baking, cool it completely, otherwise it will loose its crunch.
      Step 30 – After baking, cool it completely, otherwise it will loose its crunch.
    2. Instead of black til you can add white sesame seeds.
      Step 31 – Instead of black til you can add white sesame seeds.
    3. You can store it in an air tight container for 15 days.
      Step 32 – You can store it in an air tight container for 15 days.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy105 cal
Protein4.7 g
Carbohydrates17.8 g
Fiber3.3 g
Fat1.9 g
Cholesterol2.5 mg
Sodium17.7 mg

Click here to view Calories for Seedai, Baked South Indian Jar Snack

The Nutrient info is complete

Your Rating*

user
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?

5 
user
Tarla Dalal

Aug. 25, 2020, 7:05 a.m.

Hi, It needs to be crunchy from inside as well.

user
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.

5 
User

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