Seedai is a melt-in-the-mouth south-Indian snack, usually prepared for Krishna Jayanthi (Janmashtami), the birthday of Lord Krishna, the Hindu God of love and divine joy. This is perhaps the only Hindu festival celebrated at midnight. I love this festival because it gives me enough time to prepare these delicacies after getting back from work :)
Ingredients:
rice flour - 2 cups
urad flour - 2 tbsp
coconut (powdered / ground) - 2/3 cups
cumin seeds - 1 tsp
sesame seeds - 1 tsp
butter - 2 tsp
chilli powder - 2 to 3 tsp (adjust according to taste)
salt - about 1 1/4 tsp (adjust according to taste)
water - about 1 cup
Method:
Lightly roast the flour in butter and add all the ingredients. Mix well. Make a stiff dough. Roll out into small round/oblong shapes and deep fry till golden brown. Drain on a kitchen towel, allow to cool and store in an air-tight container.
The touch of tangy tomato adds a zing to my plain crepes. I first got the idea at my office cafeteria when I was working in Bangalore. But whatever approach they follow, I could hardly taste the tomato in it! However, the very color of the dosa, with the tint of orange, was tempting enough to make me try out my own version of it.
Ingredients:
dosa batter - 250 grams
tomato - 3 medium-sizeddosa batter - 250 grams
oil for frying
Method:
Cut tomatoes into big pieces and blend without water in a food processor until there are no lumps. Add to the batter. Heat a frying pan. Pour a small quantity of batter and spread into a thin crepe. Add oil along the edges. Fry on low heat till crisp (preferably without flipping). Serve with hot spicy green chutney.
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