Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. 

Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. 

I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well. Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. 

Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu

Category: Snacks

Serves: 30 to 50

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought idiyappam flour / kozhukattai flour - 1/2 cup Roasted gram flour / Pottukadalai maavu - 1 tbsp Soft butter - 2 tsp (at room temperature) Red chilli powder - 1/2 tsp Hing/ asafetida - 1/4 tsp Powdered coconut - 1/2 tsp (optional) Cumin seeds or black sesame seeds - 1/2 tsp Salt - as needed Cooking oil - to deep fry

HOW TO MAKE KARA SEEDAI RECIPE

1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
2. Remove the flour as soon as it starts to fume slightly.
3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
7. Cool down and store in a box. Enjoy for a week !

KARA SEEDAI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down.  Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly. Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.   Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches). This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them. Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Do not forget to sieve the flour to avoid bursting. Dry roast the rice flour for best seedai. Do not skip it.

Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

 Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  

Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

Check out my 15 murukku varieties too !

Pottukadalai murukku recipe - Roasted gram dal murukku

Simple and easy pottukadalai murukku recipe with step by step pictures.

Cuisine: South Indian

Category: Snacks

Serves: 12 nos.

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Store bought rice flour / arisi maavu - 1.25 cups (1 1/4 cup) Roasted gram flour / Pottukadalai maavu - 1/4 cup Melted butter or hot oil - 1 tbsp (levelled) Ajwain / Omam - 1/2 tsp Black sesame seeds - 1/2 tsp Red chilli powder - 1/2 tsp (optional) Salt & water - as needed Cooking oil - to deep fry murukku

HOW TO MAKE POTTUKADALAI MURUKKU

1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
2. In a bowl, sieve rice flour, roasted gram flour.
3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
6. Remove and drain in a paper towel. Store in a box after cooling down.
7. Stays good for 10 days.

INSTANT POTTUKADALAI MURUKKU - STEP BY STEP PICTURES

Take 2 tbsp pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside. In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, crushed ajwain and melted butter. Mix well to spread the butter in the flour. Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy. Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes. Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame. Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days.  Enjoy !

Note

For variations, you can use 1 tbsp of hot oil instead of butter. Do not increase the quantity of butter. Murukku may disperse in oil. If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.

Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !

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Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu  @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be. 

Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.  

Check out my other Gokulashtami recipes in THIS LINK.

Thattai recipe / Thattu vadai Recipe

How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter

Cuisine: South Indian

Category: Snacks

Serves: 25 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idiyappam flour - 1 cup Roasted urad dal flour - 3 tsp / 1 tbsp Melted butter - 1 tbsp Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp Red chilli powder - 1 tsp Asafetida / Hing - 1/4 tsp Black sesame seeds - 1 tsp Chopped curry leaves - 2 tsp Salt & water - as needed Cooking oil -  to deep fry

HOW TO MAKE THATTAI

1. In a wide bowl, mix all the ingredients, butter.
2. Mix well. Add water gradually and make a smooth dough.
3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
6. Store in a box after it cools down. Stays crispy for one to 2 weeks.

THATTAI MURUKKU RECIPE - STEP BY STEP PICTURES

Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal. Add melted butter and mix well. Make sure butter is mixed well with the flour. Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.   Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like. Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes. Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !

Note

Prick the thattai with a fork without fail. It prevents the thattai from puffing up. Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly. Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy. Pat it thin and even else it won’t cook perfect. To make crispy thattu vadai, pat it thin.

Try this crunchy thattai murukku and enjoy !

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Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.

As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.

Rice kheer recipe / Chawal ki kheer

How to make Rice kheer recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Dessert
Serves: 4
Prep time: 30 minutes
Cook time: 25 Minutes

Ingredients (1 cup - 250ml)

• Basmati rice / long grain rice - 1.5 tbsp
• Full fat milk - 1/2 liter(2 cups)
• Sugar - 1/4 cup (1/3 cup for more sweetness)
• Cardamom powder - 1/4 tsp
• Chopped cashews, badam & pista - handful
• Saffron threads - Few to garnish
• Rose petals - to garnish (optional)

How to make the recipe

1. Wash and soak rice in water for 30 mins to 1 hour.
2. Roll boil milk in a pan.
3. Add soaked rice, boil in medium flame.
4. Stir at regular intervals and boil till rice is cooked soft.
5. Add sugar, cardamom powder and boil till slightly thick.
6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

• Wash and soak rice in water for 30 minutes to 1 hour.
• Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.

  

• Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.

  

• After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.

  

• Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.

  

Notes

• Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
• Add more sugar if you have sweet teeth, but not more than 1/3 cup.
• I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
• To make a quick version, you can cook rice & milk in a pressure cooker.
• You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
• If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !

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Easy Kalakand Recipe With Condensed Milk - MilkMaid Kalakand

Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk Maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.

This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.

Kalakand recipe with condensed milk

Easy, instant kalakand recipe with condensed milk / milk maid

Cuisine: Indian

Category: Sweet

Serves: 6 - 8 pieces

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand) Milk maid or Amul condensed milk - 200 ml tin Cardamom powder - 1/2 tsp Butter or ghee - 1 tsp

HOW TO MAKE KALAKAND

1. Crumble or grate the paneer.
2. In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
3. Add grated paneer, cardamom powder and mix well.
4. When the mixture thickens and leaves the sides of pan, switch off flame. 
5. Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
6. Garnish with chopped nuts. Serve !

METHOD - STEP BY STEP PICTURES

Take the store bought paneer and grate it. Measure 1 cup from it ( loosely packed) and keep aside.Line a pan with butter paper or grease it well with ghee and set aside. Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame. Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery. Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately. Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till its well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste. Enjoy !

Note

You can add some sugar ( say 1tbsp) if you feel sweet is less. Fresh chena tastes the best. But I used store bought paneer. If you mix for long time, kalakand may become chewy.So remove at the right time. If you are not able to cut into pieces, refrigerate for more time.

Easy, yummy, Instant kalakand is ready to serve !

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Maida Seedai Recipe – Sweet Seedai - Seedai Varieties - Gokulashtami Recipes

I wanted to post no burst Maida seedai recipe during last year Gokulashtami but I couldn’t. So this year I thought of starting my Gokulashtami recipes with some interesting seedai varieties. For Krishna Jayanthi, we make seedai recipes using rice flour. I came to know about this maida sweet seedai ( Inippu seedai) and maida kara seedai recipes when my fellow bloggers posted it. When I read this seedai is a no burst, fool proof recipe that is ideal for beginners, I was very happy and confident to try it.

I thought maida has to be steam cooked to make this cheedai. But when I saw this easy, instant sweet seedai recipe in Sharmis passions, I tried it immediately. But I used less milk. Even though its my first try, it came out really well. It had cracks but still I was happy with the results as it tasted great. My MIL usually says sweet seedai have mild cracks. The taste of this sweet maida seedai reminded me tea kadai vettu cake and sweet maida biscuit. This seedai tastes crispy outside and soft inside. You can store this seedai for a week and enjoy. If you trying for the first time, do follow the same quantity mentioned in this post. Once you get them perfect, you can make in bulk quantity. Friends, do try this interesting seedai variety for Gokulashtami and enjoy. Lets see how to make Maida sweet seedai with step by step photo and video !

If you are looking for vella seedai and uppu seedai using store bought idiyappam flour, please check THIS LINK.

Maida sweet seedai recipe

How to make easy, no burst maida sweet seedai recipe

Author: Chitra Ganapathy

Cuisine:Indian
Category: Snacks
Yields: 40-50 nos
Prep time: 5 minutes
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Maida / All purpose flour - 1/2 cup
• Melted Ghee - 1 tsp
• Powdered sugar - 1/4 cup
• Boiled milk – 2 to 2.5 tbsp (at room temperature)
• Cooking soda - 1/8 tsp ( a big pinch)
• Cooking oil - to deep fry
• Sesame seeds - 1/2 tsp (Black or White)
• Cardamom powder - 1/2 tsp
• Ghee or oil - to grease hands

How to make maida sweet seedai

1. Take 1 tsp melted ghee in a bowl.
2. Add cooking soda, powdered sugar, maida, sesame seeds and cardamom powder.
3. Mix well till crumbly.
4. Add milk gradually and make a slightly sticky dough.
5. Grease your fingers with ghee or oil and make small balls.
6. Spread them in a dry cloth and rest for 10 minutes.
7. Deep fry till golden in low to medium flame. Remove and store after it cools down.

Maida sweet seedai recipe - Step by step photo

• Powder 1/4 cup sugar along with 2 cardamom. Remove in a bowl and measure 1/4 cup from it.
  

  

• In a wide bowl, take 1 tsp melted ghee. Add cooking soda, powdered sugar, all purpose flour, sesame seeds.
  

  

• Mix well till crumbly to spread the ghee in flour. Add milk little by little and make a slightly sticky dough. Take care you add the milk slowly else dough will become very sticky. Don't worry if its too sticky, add 1 tsp more maida and try to bring the dough slightly sticky. No need to rest the dough. Roll the balls immediately.

  

• Grease your fingers with ghee or oil and roll the seedai. Make small sized, smooth balls without cracks using three fingers.Do not roll tight. Spread them in a dry cloth. Let it rest for 10 minutes.

  

• Heat oil in a kadai. Drop a pinch of dough. If it comes to the top immediately, oil temperature is right. Lower the flame completely. Take the balls and make a perfect round if its flat.

  

• Drop 10 to 15 seedai per batch by standing a feet away( Just for precaution) But don't scare, this seedai never burst. Do not disturb the seedai in oil till it starts to float on top. Then toss the seedai with a ladle and cook till golden in color uniformly. Keep tossing whenever needed. Flame should be low to medium for uniform cooking else seedai will become dark brown quickly.
• Remove when the bubbles reduces. Do not wait for the bubbles to stop completely. This seedai becomes slightly bigger in size after frying. It tastes soft when hot. It becomes crunchy when it cool down. Store it after they cool down. Enjoy. It stays good for weeks together.

  

Notes

• Do not add more cooking soda. Seedai may disperse in oil.
• Do not make the dough too sticky and loose. Seedai will dissolve in oil.
• If the dough is too sticky, you can add 1 to 2 tsp more flour to achieve the right texture.
• After rolling, if the balls flatten, it shows moisture is more in the dough. In that case, roll it again and then drop in oil.

Try this easy maida sweet seedai for a change and enjoy with family !

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