segdalu

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segdalu

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This is my husband’s  favourite item,whenever I ask him can I prepare Segdalu,his answer is always yes with a big smile

He is ready to have this in breakfast,lunch,dinner at any time happily….on his bday this one a must dish…afterall bday boy ki khwaish toh puri karni padegi

One sweet memory just plays in my mind,when we moved to Jakarta,after few months my husband joined one yoga group.

And after one week his bday,so he told me to prepare this one…his friends loved this snack…within 5 minutes full plate is empty

All surprised to know such an yummy snacks can be prepared from rice flour…

This one I leanrt from my badi jethani…in India rice flour is easily available,but problem started when we moved to Jakarta,due to weight limit can’t bring for full one year…other stuffs also there So one day my choti mami shared a great tip with me,to use sooji rava instead of riceflour..you can’t differentiate

I felt so relaxed,so whenever I have rice flour stock,I used sooji rava and this flour half-half proportion,

So you can take any measurement listed below

1 cup rice flour
or 1 cup sooji rava
or 1/2 cup sooji rava+1/2 cup rice flour
or 1 cup soaked rice

Take all the above ingredients except oil in a big bowl,mix it properly
Turn on the gas and saute all the ingredients in a slow flame till
it becomes a soft dough type.
segdalu-process1
At first you observe it is in liquid form,slowly the flour and rava absorbs the water and started solidify.
Now turn off gas and make it cool down.
Apply little oil on palm and take small portions of dough and make small dumplings.
On a plate take 1 tsp sesame seeds and spread all over the plate.
Keep 5-7 dumplings on the plate and roll them so that all sesame seeds coated well on the dumplings.
In this way prepare for the rest dough.
Now roll the coated dumplings and make like bangles as shown in the picture.
Heat oil and when it is properly hot,put the raw segdalu into oil.
Deep fry these in medium heat,so that it is evenly fried from all sides.
When it turns to golden brown colour,remove from hot oil with a slotted spoon,and keep on an absorbent paper so that excess oil can be removed.
segdalu-process1

Serve hot with tomato chutney or sauce.

 

 

Segdalu
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. Ingredients
  2. 1 cup rice flour
  3. 2 cups water
  4. 2 tsp seasme seeds
  5. 2 tsp chanadal
  6. 1 tbsp moongdal
  7. 1 tsp hing
  8. 2 tsp red chilly powder
  9. 1 tsp turmeric powder
  10. 2-3 green chillies chopped
  11. 1/4 cup chopped coriander leaves
  12. 2 tsp oil
  13. salt accoding to taste
  14. 1tbsp seasme seeds for garnishing
  15. Oil for deep frying
Instructions
  1. Take all the above ingredients except oil in a big bowl,mix it properly.
  2. Turn on the gas and saute all the ingredients in a slow flame till
  3. it becomes a soft dough type.
  4. At first you observe it is in liquid form,slowly the flour and rava absorbs the water and started solidify.
  5. Now turn off gas and make it cool down.
  6. Apply little oil on palm and take small portions of dough and make small dumplings.
  7. On a plate take 1 tsp sesame seeds and spread all over the plate.
  8. Keep 5-7 dumplings on the plate and roll them so that all sesame seeds coated well on the dumplings.
  9. In this way prepare for the rest dough.
  10. Now roll the coated dumplings and make like bangles as shown in   the picture.
  11. Heat oil and when it is properly hot,put the raw segdalu into oil.
  12. Deep fry these in medium heat,so that it is evenly fried from all sides.
  13. When it turns to golden brown colour,remove from hot oil with a slotted spoon,and keep on an absorbent paper so that excess oil can be removed.
  14. Serve hot with tomato chutney or sauce.
Notes
  1. If you are planning for a party,you can prepare the raw segdalu and keep in an airtight container.
  2. And before party started,you can deep fry these batch wise.
Adapted from My Badi Jethani
Adapted from My Badi Jethani
roshniscuisine http://roshniscuisine.com/

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