Now after making seedai for so many times I wanted to try this maida uppu seedai which is a very easy method and gives the melt in the mouth taste like the ones we get in Adayar Ananda Bhavan and Grand Sweets….I had the recipe in the supplementary book perimma gave me….And I already knew and understood that maida has the tendency to become like rice flour in texture after steaming as I have made the mullu murukku that way so I confidently tried this seedai today and it came out sooo good. Scared of seedai bursting? Tired of making homemade flours?! Then this maida seedai is just right for you….this is also called as no burst seedai so this is perfect for beginners and can be made even at the last minute. Pin If you have any more questions about this Maida Seedai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Maida Seedai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Maida Seedai Recipe Step by Step
Cool down and then store in airtight container. Pin
Expert Tips
This seedai takes longer time than the usual seedai takes so cook in medium flame for atleast 10mins else your seedais will not be crispy. Be always at a safe distance while frying to be cautious. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity. It is desired to first mix well for all the ingredients to get evenly distributed before you add water. Once you make the dough and shape them into balls let it rest only for few mins else the seedais will become dry. Make sure both the flours are sieved well before use. Roll the balls very smooth but gently not tight so that no splits are shown outside. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas. If your flame is high then your seedais will not cook evenly and will have brown patches here and there, the browning and cooking will not be even. If you have small bubbles seen on your seedai then butter isnt enough so measure and follow the quantity as mentioned above. Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais. Cool down completely before storing in airtight containers. Do not add more butter then the seedais will crumble easily after frying. Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy.
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