Air Fryer Seedai Recipe (Crispy Uppu Seedai)
Crispy, savoury air fryer seedai made with rice flour, urad dal flour and plain flour. The dough is boiled, kneaded again, shaped into small balls and air fried at 150°C without deep frying.
Servings: 1
Ingredients
- ⅓ cup rice flour
- ⅓ cup urad dal flour
- ⅓ cup plain flour maida
- 2 small pinch baking soda approximately ¹/₁₂ teaspoon
- 1 teaspoon cumin seeds jeera
- 1 teaspoon white pepper scaled from original notes; quantity to verify
- Salt to taste
- 1 tablespoon + 2 teaspoons oil
- Slightly less than ⅓ cup water added gradually
- Additional oil for tossing and spraying
Instructions
- Mix dry ingredients: Combine rice flour, urad dal flour, plain flour, salt and baking soda in a bowl. Mix well.
- Add oil and water: Add the oil and gradually add water to form a dough.
- Knead: Knead until you have a firm dough that holds together.
- Shape large balls: Divide the dough into roughly equal large balls.
- Boil: Place the dough balls in boiling water and cook for 10–12 minutes. Remove and allow to cool enough to handle.
- Knead again: Break up the cooked dough, add cumin seeds and white pepper, and knead again until smooth and workable.
- Cut: Roll the dough into long cylinders and cut into small, equal-sized pieces.
- Shape and oil: Roll each piece into a small round ball and toss lightly with oil.
- Preheat: Preheat the air fryer to 150°C (300°F). Arrange the seedai on the air fryer tray in a single layer.
- Air fry: Cook at 150°C for approximately 25 minutes, spraying oil three times during cooking.
- Cool: Remove when golden brown and allow to cool completely before serving or storing.
Notes
Traditional seedai may contain sesame seeds, asafoetida, coconut or butter. This version uses only cumin seeds and white pepper for seasoning, along with salt.
Cooking time may vary depending on the size of the seedai and the air fryer.
Store in an airtight container once completely cool.