Baked Seedai With Olive Oil

Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
It's Krishna Jayanti today and there are so many seedai making gurus. Hence I am not going to publish the regular way. Moreover it's a working day and its quite difficult to do it after coming back from work.
Inspired by some baking seedai posts in pinterest this is my version of vegan baking seedai for which you can take the help of kids too. Fine ground rice flour, roasted urad dhal flour, cumin seeds, coconut, hing powder mixed with olive oil and water is made as a soft pliable dough. It is then rolled into small balls and baked in oven. Yummy seedai is ready.
I got the readymade rice flour and roasted urad dhal flour as it definitely saves a lot of time. Preparing seedai this way does not have butter. The rolling of seedai however takes the same amount of time but since it does not burst you need not do it perfectly. Hence you can delegate this work to your little one's too and share this work.
In fact my first batch was prepared by my daughter while I was taking her pictures. Since I wanted to do it the vegan way I did not use butter but replaced it with olive oil. You may use butter if you still want. You may wish to add sesame seeds if you want along with this.
I did not add as I was running out of stock. Once the seedai was cooked though the buttery taste was missing the seedai still tasted good. With the butter version it was just exactly the same.
5 from 1 vote
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Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Served As: Snacks
Recipe Cuisine Type: South Indian
Recipe Taste: Crunchy, Salty
Calories 223 kcal
Servings 3

Ingredients
 

  • 1 cup Rice flour readymade
  • 1 tsp Urad Dal flour (readymade), roasted
  • 1 tbsp Olive Oil
  • Salt as per taste
  • 1-2 tsp Coconut oil for rubbing in palms
  • ¼ tsp cumin seed
  • 1 tbsp Coconut grated
  • 1 pinch Hing powder a generous pinch
  • Water as needed
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Instructions
 

  • Take a wide container add rice flour, roasted urad dhal flour, cumin seeds, coconut, salt, hing powder.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Mix them well.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Add olive oil and mix well.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Add water little by little and make them as a soft pliable dough.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Apply coconut oil in hands.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Taken an oven tray and cover it with aluminum foil.
  • Take a small piece of the dough and roll them into small ball. You need not worry if its too tight or too loose ball. In oven it does not burst. Place the ball in the aluminum tray.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Do it for the remaining dough. Make sure the seedai balls are not touching each other and separate them.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Pre heat oven at 180 deg c for 5 minutes. Place the seedai tray.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • No need to flip the seedai's, just observe when it gets into brown color. Take that piece and check if it is hard like a seedai. It got cooked for me at 32 minutes after the pre heat time.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
  • Take it out and place them in plate and allow it to cool before you store in an airtight container. Enjoy the seedai.
    Baked Seedai With Olive Oil - Plattershare - Recipes, food stories and food lovers
Explore Recipes by Tags snacks recipesvegan recipes

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5 from 1 vote

Recipe Nutrition

Calories: 223kcal | Carbohydrates: 44g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 53mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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