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Vegan Baked Seedai

It’s Krishna Jayanti today and there are so many seedai making guru’s. Hence I am not going to publish the regular way.  Moreover it’s a working day and its quite difficult to do it after coming back from work. Inspired by some baking seedai posts in pinterest this is my version of vegan baking seedai for which you can take the help of kids too. Fine ground rice flour, roasted urad dhal flour, cumin seeds, coconut, hing powder mixed with olive oil and water is made as a soft pliable dough. It is then rolled into small balls and baked in oven. Yummy seedai is ready.

I got the readymade rice flour and roasted urad dhal flour as it definitely saves a lot of time. Preparing seedai this way does not have butter. The rolling of seedai however takes the same amount of time but since it does not burst you need not do it perfectly. Hence you can delegate this work to your little one’s too and share this work. In fact my first batch was prepared by my daughter while I was taking her pictures.

Since I wanted to do it the vegan way I did not use butter but replaced it with olive oil. You may use butter if you still want. You may wish to add sesame seeds if you want along with this.  I did not add as I was running out of stock. Once the seedai was cooked though the buttery taste was missing the seedai still tasted good. With the butter version it was just exactly the same.

Baked Seedai with Olive Oil
Recipe Cusine – Indian | Preparation Time – 25
 Baking time: 32 mins | Baking temp – 180 deg c | Pre heat – 5 mins
Readymade Rice flour – 1 cup
Readymade Roasted Urad Dhal Flour – 1 tsp
Olive Oil – 1 tblsp
Salt – As needed
Coconut oil – for rubbing in palms
Cumin seed – ¼ tsp
Grated Coconut – 1 tblsp
Hing powder – A generous pinch
Water – as needed
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml

1.       Take a wide container add rice flour, roasted urad dhal flour, cumin seeds, coconut , salt, hing powder.

2.       Mix them well.
3.       Add olive oil and mix well.
4.       Add water little by little and make them as a soft pliable dough.
5.       Apply coconut oil in hands.

6.       Taken an oven tray and cover it with aluminum foil.
7.       Take a small piece of the dough and roll them into small ball. You need not worry if its too tight or too loose ball. In oven it does not burst. Place the ball in the aluminum tray.

8.       Do it for the remaining dough.

9.       Make sure the seedai balls are not touching each other and separate them.

10.   Pre heat oven at 180 deg c for 5 minutes.
11.   Place the seedai tray.

12.    No need to flip the seedai’s , just observe when it gets into brown color. Take that piece and check if it is hard like a seedai.
13.   It got cooked for me at 32 minutes after the pre heat time.
14.   Take it out and place them in plate and allow it to cool before you store in an airtight container.

Enjoy the seedai.
You may replace this with butter also. I have tried both the versions.
You need to separate the seedai’s else they will be sticking with each other.
I made 2 batches and the second batch for me was faster as the oven was already heated.
I did not sieve the flour as it was a very fine grain rice flour and urad dhal flour. If your rice flour is not fine then you need to sieve it.
Try to make the same size for each ball else the smaller ones gets cooked faster than the bigger ones.

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