Segdalu(video)/Segdalu/Bala/Odisha Food/food of odisha/taste of odisha/indian cuisine/chegodilu/Segdalu/Bala/Odisha Food/bajji recipe/pakora indian/navratri food/chegodilu/pakora/mettani chegodilu/uduku chegodilu by roshniscuisine
This is one of the favourite recipe of my hubby dear,when ever if I will say I prepare segdalu, a smile comes on his face..he is ever ready to eat. For his bday,it is the best gift for him…
When he joined yoga group in Jakarta,after 5-6 days his bday is coming,soIi prepared this item for him and his friends.
All love this and surprised to know it is made of rice flour…in 5 min the plate is empty.
This one I leanrt from my jethani,generally it is prepared with rice flour. But the problem started when we moved to Jakarta,it is impossible to bring a large quantity of ricflour and keep in stock and the local rice lfour is little sticky in structure…so one day my mami give the solution for this…instead of riceflour just replace with sooji and believe me frndz no difference at all…this time I have prepared with both riceflour and sooji…so lets dig into the recipe
The video recipe is here
Table of contents
1:47 – how to make the batter
4:28 – how to thicken the batter for segdalu
6:44 – how to make bangles that segdalu
Preparation Time 10 min
Cooking Time 10 min
Frying Time 4 min per batch
Serving Persons 4
1 cup sooji
1 cup rice flour
4 cups water
1 tbsp seasame seeds
1 tbsp chanadal
1 tbsp moongdal
1 tsp hing
2 tsp red chili powder
1 tsp turmeric powder
2-3 green chilies chopped
10-12 curry leaves chopped
1/4 cup chopped coriander leaves
salt according to taste
2 tsp oil to grease the hand and rolling board
seasme seeds for coating the segdalu
Oil for deep frying
Take all the above ingredients except oil in a big bowl.
Stir it properly.
Turn on the gas and stir all the ingredients in high flame initially as batter is watery.
After some time it start to thicken up,make the flame to low.
The dough start to settle and like atta dough.
Turn off gas and make it cool down.
Grease the palm with oil and take a portions of dough,roll it to make a log.
And make small dumplings.
Spread 1 tsp of sesame seeds over the plate.
Keep all the dumplings and roll them so that sesame seeds are well coated on dumplings.
In this way make the rest dough.
Now take one coated dumpling and roll it to make thin log and fix from both ends so that it looks like a bangle.
Meanwhile heat the oil in medium flame.
When oil is properly hot,pour the segdalu in hot oil one by one.
After some time,it starts floating in oil,turn it upside down so that all segdalus are evenly fried.
it will take around 3-4 min.
Place these fried segdalus to a paper towel so that excess oil can be removed.
Serve this with tomato chutney or sauce.
If u want to make in large quantity for a party,make the dough one day before and keep in freeze.
Just 3-4 hrs before make the segdalu bangles and when party start fry them.
It is similar to Andhra dry snack recipe chegodilu…it is crispy,but segdalu is crunchy form outer side and soft,moist from inside.
The flour and sooji proportion can be like this also as mentioned below
1 cup rice flour+1 cup sooji
2 cups rice flour
2 cups sooji
2 cups rice(soak in water and grind to a smooth thick paste)
You can adjust the spice level by varying the green chili and red chili powder.
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