Name: Baked Seedai With Olive Oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 cup Rice flour (readymade ); 1 teaspoon Urad Dal (flour (readymade), roasted ); 1 tbsp Olive Oil; Salt (as per taste); 1-2 teaspoon Coconut oil (for rubbing in palms); ¼ teaspoon cumin seed; 1 tbsp Coconut (grated ); 1 pinch Hing powder (a generous pinch); Water (as needed)

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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.

Prep Time 30

Cook Time 40

Total Time 1 10

Served AsSnacks

CuisineSouth Indian

Recipe Taste Crunchy, Salty

Servings