Rava seedai recipe | Rava uppu seedai recipe

Last updated on June 23rd, 2018

Rava seedai recipe with step by step photos. Sharing a very easy to make uppu seedai recipe for Krishna jayanthi 2015, very quick and easy seedai recipe that even beginners can try at ease.

Unlike regular uppu seedai, this rava seddai recipe doesn’t need much preparation, more crunchy and most important it will not burst, not even one :), yes since rava is a bit coarse unlike rice flour and urad dal flour, the seedai will not be very tight while rolling so it won’t burst!

As I mentioned in my milagu thattai post, adding pottukadalai flour to these snack recipes make them really crunchy and also the work is very easy. This rava seedai recipe also uses roasted gram flour/pottukadalai flour. But you can also use urad dal flour if you wish. I got this recipe from my relative after I fell in love with the rava seedai made by her!

To make rava seedai recipe, a very small amount of grated coconut is used. This adds a very nice texture, flavor and taste to the seedai, but be sure to dry roast the coocnut unti color changes very nicely else the seedai will spoil soon.

Few tips and tricks for making seedai easily at home:

1. The dough should be soft and pliable. if the dough is very hard seedai will break and burst.

2. After rolling into tiny balls, fan dry the them at least for 30 minutes, if there is moisture in the seedai, it will burst while frying.

3. Heat the oil well but while frying keep the flame in low, if fried in high flame the outer layer will turn dark soon but inside will remain uncooked.

4. Butter: If less butter than needed is added, then seedai will turn rock hard and you will never be able ti bite it :). If more butter is added the seedai will dissolve in oil while frying.

Now coming to rava seedai recipe, as I said before this is very simple seedai. Only one point to remember is since rava easiy absorbs moisture, you may find it difficult to shape seedai. Keep a small cup of water next to you, moisten your fingers and shape seedai. If making in large quantity, work in batches, keep the dough portions covered.

Here is how to make easy rava uppu seedai recipe, do try out and tell me!

Check out more festival special recipes here.

Rava seedai recipe with step by step photos:

1. Dry roast coconut and sesame seeds till the color changes very nicely.

2. Take pottukadalai flour, fine rava, butter, salt, roasted rava and coconut in a mixing bowl.

3. Mix well.

4. Add about 1/4 cup water (as less as needed) and knead to a soft dough. The secret lies in kneading, do not add more water than needed, but knead the dough very well until it is soft. Keep covered for 20 minutes.

5. Make tiny seedais from the dough and fan dry for 30 minutes on a clean plate or cloth.

6. Heat oil for deep frying. Deep fry the shaped seedais in batches in lowest flame. After adding the seedais in oil, you can close the pan if needed.

7. Deep fry until all the seedais turn golden brown and oil sound ceases. Allow to cool and store rava seedai in airtight container.

Rava seedai recipe card below:

Rava seedai recipe | Rava uppu seedai recipe

Harini

Rava seedai recipe, easy deep fried snack!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Snack

Cuisine Indian

Servings 40

Calories 217 kcal

Ingredients

  

1x2x3x

• 1 cup fine rava1 cup fine rava
• 3 tablespoons roasted gram flour/pottukadalai flour3 tablespoons roasted gram flour/pottukadalai flour
• 3 teaspoons soft butter3 teaspoons soft butter
• 1 tablespoon grated coconut1 tablespoon grated coconut
• 2 teaspoons white sesame seeds2 teaspoons white sesame seeds
• saltsalt
• Oil for deep fryingOil for deep frying

Instructions

 

• Dry roast coconut and sesame seeds till the color changes very nicely.
• Take pottukadalai flour, fine rava, butter, salt, roasted rava and coconut in a mixing bowl.
• Mix well.
• Add about 1/4 cup water (as less as needed) and knead to a soft dough. The secret lies in kneading, do not add more water than needed, but knead the dough very well until it is soft. Keep covered for 20 minutes.
• Make tiny seedais from the dough and fan dry for 30 minutes on a clean plate or cloth.
• Heat oil for deep frying. Deep fry the shaped seedais in batches in lowest flame. After adding the seedais in oil, you can close the pan if needed.
• Deep fry until all the seedais turn golden brown and oil sound ceases. Allow to cool and store rava seedai in airtight container.

Notes

1. You can leave out coconut if you wish.
2. You can add ajwain/omam if you wish

Nutrition

Calories: 217kcal

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