Karupatti Seedai Recipe with step-by-step pictures. Palm Jaggery Seedai made during Krishna Jayanthi could be very special.
Karupatti Seedai Recipe
Healthy karupatti seedai which will not be only easy to make but could be very tasty as well. We loved it to the core. It’s a tasty snack top make.
About Karupatti Seedai Recipe
Karupatti Seedai, also referred to as Palm Jaggery Seedai, is a conventional South Indian snack that is ready during festive occasions, especially through the festival of Krishna Jayanthi (Janmashtami). Karupatti refers to palm jaggery, which is a variety of sweetener created from the sap of palm trees, and seedai refers to small deep-fried snacks.
This Karupatti Seedai is made by combining rice flour, urad dal flour (black gram flour), roasted sesame seeds, grated coconut, and palm jaggery. The ingredients is mixed together and formed right into a dough, we shape them into small balls or cylindrical shapes that are deep-fried until they turn golden brown and develop into crispy.
Using palm jaggery in Karupatti Seedai gives it a singular flavor and a touch of sweetness. Palm jaggery is thought for its wealthy, earthy taste and is taken into account a healthier alternative to sophisticated sugar. It is usually believed to have various dietary advantages.
Video for Karupatti Seedai Recipe
Similar Recipes,
Uppu Seedai
Vella Seedai Recipe
Complete Krishna Jayanthy Recipes
The way to Make Seedai without Bursting
It is important to notice that making Seedai requires some skill, because the dough must be prepared with the fitting consistency and the deep-frying process must be done rigorously to avoid any mishaps.
Making the proper and traditional seedai needs few preparations upfront. To get it right, you’ve gotten to make rice flour and urad dal flour at home. But you should use store bought flours too. Aside from that it’s pretty easy. I even have compiled all the rationale why seedai burst here.
Use Fresh & Dry Ingredients:
Be certain that the rice flour, urad dal flour, and palm jaggery are fresh and free from any moisture. Moisture within the ingredients may cause the seedai to burst during frying. Be certain the rice flour, urad dal flour, and other dry ingredients are completely dry before mixing them together. Moisture can result in steam formation contained in the seedai, causing it to burst.
Dough Consistency
The dough must have the fitting consistency, neither too dry nor too wet. If the dough is simply too dry, it could crack and cause the seedai to burst. If it’s too wet, it will possibly release excess steam during frying, resulting in bursting. Adjust the consistency by adding warm water or melted ghee in small increments as needed.
Resting Time
Allow the dough to rest for about 10-Quarter-hour after shaping the seedai. You possibly can spread the rolled seedai balls in clean cloth which absorbs the surplus moisture.
Frying Temperature
Maintain the oil temperature at a medium heat. If the oil is simply too hot, the seedai may cook too quickly on the skin and burst while the within stays uncooked. Use a thermometer or test the oil by dropping a small piece of dough into it—it should rise slowly without immediate browning.
Pat Dry Before Frying
Be certain that the shaped seedai are completely dry on the skin before frying them. Any moisture on the surface may cause the seedai to burst when it comes in touch with hot oil.
If you’ve gotten any questions not covered on this post and for those who need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Karupatti Seedai Recipe | Palm Jaggery Seedai Recipe
Healthy karupatti seedai recipe which will not be only easy to make but could be very tasty as well. We loved it to the core. It’s a tasty snack top make.
Notes
- Use good-quality rice flour, urad dal flour, and palm jaggery for best tasting. Freshly grated coconut may even enhance the taste.
- If the palm jaggery is in solid form, grate it or break it into small pieces for easier melting. You too can dissolve the grated palm jaggery in just a little water and strain it to remove any impurities or particles.
- The dough must be firm but pliable. Progressively add the melted palm jaggery to the flour mixture and blend well. If the dough feels too dry, you possibly can add just a little warm water or melted ghee to regulate the consistency.
- When rolling dough into balls Be certain that the shapes are uniform in size to make sure even frying.
- You possibly can grease your palms with just a little oil or ghee to forestall the dough from sticking.
- Don’t fry seedai in too hot oil, be sure that you fry them in medium heat for even cooking.
Tricks to Prevent Seedai Bursting
Use Fresh & Dry Ingredients:
Be certain that the rice flour, urad dal flour, and palm jaggery are fresh and free from any moisture. Moisture within the ingredients may cause the seedai to burst during frying. Be certain the rice flour, urad dal flour, and other dry ingredients are completely dry before mixing them together. Moisture can result in steam formation contained in the seedai, causing it to burst.
Dough Consistency
The dough must have the fitting consistency, neither too dry nor too wet. If the dough is simply too dry, it could crack and cause the seedai to burst. If it’s too wet, it will possibly release excess steam during frying, resulting in bursting. Adjust the consistency by adding warm water or melted ghee in small increments as needed.
Resting Time
Allow the dough to rest for about 10-Quarter-hour after shaping the seedai. You possibly can spread the rolled seedai balls in clean cloth which absorbs the surplus moisture.
Frying Temperature
Maintain the oil temperature at a medium heat. If the oil is simply too hot, the seedai may cook too quickly on the skin and burst while the within stays uncooked. Use a thermometer or test the oil by dropping a small piece of dough into it—it should rise slowly without immediate browning.
Pat Dry Before Frying
Be certain that the shaped seedai are completely dry on the skin before frying them. Any moisture on the surface may cause the seedai to burst when it comes in touch with hot oil.
Storage of Seedai
Allow the seedai to chill completely before transferring them to an airtight container. This can help retain their crispiness. Store them in a cool, dry place and devour inside a couple of days for the perfect taste.
Nutrition Facts
Karupatti Seedai Recipe | Palm Jaggery Seedai Recipe
Amount Per Serving (1 servings)
Calories 250
Calories from Fat 45
% Day by day Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 185mg8%
Potassium 37mg1%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 0.04IU0%
Vitamin C 0.04mg0%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Day by day Values are based on a 2000 calorie eating regimen.
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Karupatti Seedai Recipe Step by Step Pictures
1)Roast rice flour few mins on low flame till toasted.
2)now it’s toasted
3)Add in coconut
4)Saute for a min
5)Take rice flour in a bowl
6)Add in coconut
7)Add in sesame seeds
8)Add salt
9)Add in hot oil
11)Mix well into the flour
12)Add in karupatti water
13)Knead to a soft dough
14)Take small portion
15)Roll right into a soft ball
16)Deep fry in hot oil
17)Fry till golden
18)Drain and serve
Suggestions & Tricks
- Use good-quality rice flour, urad dal flour, and palm jaggery for best tasting. Freshly grated coconut may even enhance the taste.
- If the palm jaggery is in solid form, grate it or break it into small pieces for easier melting. You too can dissolve the grated palm jaggery in just a little water and strain it to remove any impurities or particles.
- The dough must be firm but pliable. Progressively add the melted palm jaggery to the flour mixture and blend well. If the dough feels too dry, you possibly can add just a little warm water or melted ghee to regulate the consistency.
- When rolling dough into balls Be certain that the shapes are uniform in size to make sure even frying.
- You possibly can grease your palms with just a little oil or ghee to forestall the dough from sticking.
- Don’t fry seedai in too hot oil, be sure that you fry them in medium heat for even cooking.
Storage of Seedai
Allow the seedai to chill completely before transferring them to an airtight container. This can help retain their crispiness. Store them in a cool, dry place and devour inside a couple of days for the perfect taste.
