'Seedai' is a very popular South Indian fried snack that resembles small marbles. But today's recipe ' Kombu Seedai' is not a fried snack. It is a much healthier steamed tiffin that can be offered as a savoury neivedyam/offering during festivals like Ganesh Chaturthi and Krishna Jayanthi. Method to make this seedai( or Kozhukattai) is similar to Ammini Kozhukkatai recipe that I have shared earlier. They are more like home made gluten free and protein rich pasta. I am sure you will agree. Traditional dishes are so fascinating!
Whether you are making it for festival as offering or as a breakfast, the Kombu Seedai is delicious and wholesome.
Recipe Source :Mrs. Vedavalli , Chennai
Kombu Seedai | Arisi Paruppu Kozhukattai :
Preparation time : 2 hours
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup
1 cup raw rice
3/4 cup pigeon peas/tuvar dal/toor dal
1/4 cup fresh coconut pieces ( chopped or grated)
2-3 green chillies ( adjust according to heat of chillies)
1 sprig curry leaves
1 tablespoon sesame oil
salt to taste
For tempering ( optional) :
1 teaspoon sesame oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal/husked black gram
1 sprig curry leaves
For garnish ( optional):
1 teaspoon fresh coconut ( grated)
1. Wash rice and dal and soak them together in a vessel for 2 hours.
2. Grind the soaked rice and dal coarsely in a mixer/mixie along with coconut , green chillies and curry leaves.
Tip: Use the soaked water to grind . The batter should resemble Adai batter ie., thick batter.
3. Add salt and mix well.
4. Heat a wide pan or kadai over low flame with sesame oil and add the ground batter and continuously keep stirring till they resemble one lump.
5. The batter will resemble a dough and will not stick to the sides of the pan. Switch off.
6. When the dough is bearable to touch , grease your hands and roll them into marbles.
7. Heat a vessel with 4 to 5 cups of water.
8. When the water comes to a rolling boil, add the shaped marbles gently into the water.
9. They will first sink and then within minutes, cook and float up.
10. Using a ladle, remove them from water .
Optional step: Once you have boiled the entire batch, heat oil and temper with ingredients given under 'For tempering ".
Serve them hot along with your choice of chutney or sambar.
Alternative method for cooking :
1. Grease a steamer, place the rolled marbles and steam them for 10 -12 minutes.
Tip: I tried both the methods and the taste is the same . The second method is easier.
In fact, this traditional tiffin is delicious to eat as is without any sides. You can have a tall glass of buttermilk along with the Kombu Seedai.
I am sure you are excited to try this tiffin really soon. If you are avoiding rice, you can substitute kodo millet/ varagu arisi instead of white rice and follow the same steps. Do remember to tag me if you tried this recipe. I ground curry leaves and hence the green colour .
Happy Cooking !