Kara Seedai Recipe

Kara Seedai Recipe

Kara seedai recipe or uppu seedai is one of the must-have recipes during Krishna Jayanthi. I have never tried it fearing that it might burst. Anybody whom you have a word about seedai will say about the burst diaster. I wanted my trial to be burst free. Hence I talked with all elders and collected all pointers.

Kara Seedai Recipe:

After finding the recipe from my grandmom’s handwritten recipe book, I realised I ran out of raw rice and the South Indian Store here said they don’t have too. All I was left with was store-bought rice flour. All savouries and sweets will be prepared with homemade flours only. So I was have never seen mom using store-bought flour for seedai.

Kara Seedai Recipe:

So I asked mom to try at home once and send me the proportions and had my FIL on call while I was done with a dough. I read and gathered information and tips about seedai recipe specifically without a disaster of burst out. And it happened.I am sharing all the tips after the procedure. I hope you find them useful. This is my first trial and I am happy about the outcome despite it being imperfect

Kara Seedai Recipe:

Have you checked the collection of recipes for Krishna Jayanthi? Wishing your little Krishna and tiny Radha’s a very Happy Gokulastami

Kara Seedai Recipe

Ingredients:

Makes 1 cup(approximately the amount shown in the picture)

• Rice flour-1 cup (pacharisi maavu)
• Urad dhal flour-1 tbsp
• Coconut milk(thick)-1/4 cup
• Butter-1 tbsp
• Grated coconut-1 tsp
• Sesame seeds-1 tsp
• Salt-To taste
• Oil-To cook

Kara Seedai Recipe

 

Procedure:

1. Measure and keep all the ingredients ready. Sift the flours twice.

2. In a wide bowl, add everything except oil, coconut milk and water and mix well.
3. Add coconut milk to this and start kneading. Add half cup water and after that add water little by little and gather into a soft and smooth dough.
4. Roll into small balls in your palms. Randomly prick small holes (I used my paniyara stick) in all the balls. Keep aside for 5 minutes.

5.Heat oil in low flame. When the oil is completely hot drop 10 balls and deep fry them. Repeat the same for the remaining balls.

6. Kara seedai is ready. Allow it to cool and store in an airtight container.

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Kara Seedai tips:

P.S:

Be careful with the water quantity . I needed one cup after 1/4 cup of coconut milk.

Please stick to the measurements.

Don’t be tempted to take them out of oil before the sound of the oil stops. (Golden brown colour).

Rolling the balls between palms should not be done with a lot of pressure. This will result in bursting.

Overcrowding the oil will make the balls get separated as soon as you drop them inside.

Less water will make it hard and excess water will make it burst.

The moisture if any will escape through the holes. That’s why we prick it.

The dough has to be firm but soft.

Excess kneading should be avoiding. Just mix them to form the dough.

You can close the pan if you are scared of any bursting episodes.

Don’t allow the dough to rest.

Butter has to be in room temperature.

Drain excess oil. allow them to cool completely and store in an airtight container. This stays good for a week.

Higher shelf time is possible with refined oil but I use only coconut oil. Hence lesser shelf life

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