1 cup millet flour (you can use any millet flour like finger millet or pearl millet)
2 tablespoons urad dal flour (black gram flour)
1 teaspoon black peppercorns, coarsely crushed
A pinch of asafoetida (hing)
2 tablespoons grated coconut (optional)
Salt to taste
Water, as needed
Oil for deep frying
Prepare the Flours:
If you're using whole millets, wash and dry them thoroughly. Then, grind them into a fine powder to make millet flour.
Similarly, dry roast urad dal and grind it into a fine powder to make urad dal flour.
Mix Dry Ingredients: for Best millet recipe
In a mixing bowl, combine the millet flour, urad dal flour, coarsely crushed black peppercorns, asafoetida, grated coconut (if using), and salt. Mix well.
Gradually add water little by little and knead the mixture into a smooth dough. The dough should be pliable but not too sticky.
Shape the Seedai:
Take small portions of the dough and roll them into small, marble-sized balls. You can press each ball slightly between your palms to flatten them slightly if you prefer a flatter shape.
Fry the Seedai:
Heat oil in a deep pan for frying. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately without changing color, the oil is ready.
Carefully add a few seedai at a time to the hot oil. Fry them on medium heat until they turn golden brown and crispy. Make sure not to overcrowd the pan.
Use a slotted spoon to remove the fried seedai from the oil and place them on a paper towel to drain any excess oil.
Cool and Store:
Allow the seedai to cool completely before storing them in an airtight container.
Remember that seedai tends to burst while frying if the dough is too moist or if there are air bubbles in the dough. To prevent this, make sure the dough is well-kneaded and that the oil is at the right temperature for frying.
Feel free to adjust the quantities of ingredients according to your taste and preferences. Enjoy your Millet Pepper Seedai as a crunchy and flavorful snack!