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2 cups -
2 tbsp -
1/2 cup - coconut, grated
1 tsp - sesame seeds
1 tsp -
3 pinch -
1 tbsp - butter, softened
Oil to deep fry
How to Make Seedai
For Flour: Wash and drain basmati rice.
Spread on a large absorbent cloth, till its almost dry.
Grind in a mixie to a fine powder.
Roast gram dal with a tsp of ghee, stirring over low flame, till light pink in colour.
Grind to a fine powder in a small dry electric mixie.
Measure the flours and mix coconut, cumin, butter, asafoetida, salt, sesame.
Add water carefully, making a stiff dough.
Mould dough into smooth small balls.
Dry them over an absorbent cloth, till quite hard.
Deep fry in hot oil over low flame, few at a time, till crisp and golden.
Drain on an absorbent kitchen paper.
Cool completely before storing in airtight container.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.