Seedai ( Rice Marble)

Everytime i see seedai i remember my grandma, she is one of THE BEST Cooks :) Whenever she used to make any snacks i just go sit with her in the kitchen and watch her preparing the dish and some time as i became older she started giving me small responsibilities like rolling the dough when she makes kuzhakattai , or making the marbles balls when she used to make seedai / cheedai. She taught me exactly how to roll the balls for seedai so that it doesn't burst. I never really realized it would help me when i did all by myself :)

I made this with store bought rice flour. Traditionally the rice flour is prepared at home. With everyone's busy schedule using store bought rice flour doesn't seem to be a bad idea I guess ;)

Uppu Seedai:

Uppu means 'Salt' in Tamil Language. Basically you are just going to salt and rice flour in this recipe.

Preparation time : 20 mins

Cooking time: 1 hr

Serves : 2 cup


  • Rice Flour - 1 cup
  • Urad Flour - 2 tbsp (How to make Urad Flour)
  • Salt - to taste 
  • Sesame seeds - 1 tbsp 
  • Shredded Coconut - 3 tbsp
  • Oil - 1 tbsp (hot)
  • Butter - 1 tbsp (At Room temperature)


Dry Roasting all the Ingredients

It is important to dry roast all the ingredients as it helps to get all the moisture out of the ingredients. 


Until they are fluffy and until you can draw a line out of the flour smoothly.


It is already dry roasted and grinded.


: only until the moisture is out. 

Sesame Seeds :

Until they turn nice golden brown color.

To Make the Dough:

Sift / Sieve all the dry ingredients and make sure there are no lumps or any coarse particles.

To the Sifted flour add butter, hot oil, salt and coconut and mix well.

Then slowly add water 1 tbsp at a time and make a soft dough . Stop adding water just after the dough stops being brittle.

If you prepared dough of right consistency you will be able to make small marble balls without rolling it too hard.

Then make wires out of it and roll into smaller balls and keep it on the dry cloth or paper towlel or news paper so that the extra moisture will be absorbed.

Drop them in batches on the heating oil and fry them till they turn light golden color or until the bubbles are gone.

It has to be crucnchy, make sure to stay away when it is frying, seedai's tend to burst.

Few thing to follow that helps seedai not to burst while frying

  1. While grinding Urad dal, be sure to grind it as smoothly as possible if you have any coarsely grinded substance it will tend to burst
  2. While making the dough do not add more water. It took me about 1/2 cup of water. Make sure all the ingredients are dry roasted, if there is any extra moisture it is obvious to burst while frying in the hot oil
  3. You can add hot oil while making the dough helps not to burst.
  4. Last but not the least when you roll the marble balls, roll them within your both palms WITHOUT GIVING ANY PRESSURE. Just roll them as the marbles are touching your palm. Making the marble balls are time consuming but it is very important to roll them smoothly and gently.

If you follow the above your seedais will definitely wont burst. :)


Making Vella Seedai is similar to uppu seedai. Except instead of salt we use jaggery. It is called Vella seedai because in tamil language Jaggery means 'Vellam'

Preparation time : 20 mins

Cooking time: 1 hr

Serves : 2 cup


  • Rice Flour - 1 cup
  • Urad Flour - 2 tbsp (How to make Urad Flour)
  • Jaggery- 3/4 cup (Shredded)
  • Sesame seeds - 1 tbsp 
  • Shredded Coconut - 3 tbsp
  • Oil - 1 tbsp (hot)
  • Butter - 1 tbsp (At Room temperature)


Dry roast all the ingredients

(Please check Above for instructions)

Diluting Jaggery:

In a small bowl add water about 1/2 cup water and dilute the jaggery and mix well. Let it sit on the counter for at least 10 mins.


To make sure you can always add less water to jaggery and dilute it and incase if you need more water you can directly add while making dough. In that case you wont loose sweetness incase the diluted jaggery water is excess for making the dough

To Make Dough:

As explained for uppu seedai, sift / sieve and add all the dry ingredients together and mix well, to that shredded coconut, butter, oil and mix well until all the granules of rice is nicely coated with oil and butter.

Now filter the jaggery water for any coarse particles or dust and add this jaggery water slowly tbsp by tbsp and prepare the dough.

Rest all as explained above.

Make small marble balls of dough

Drop them in oil as batches and fry them until they are nice brown color or the bubbles around the marble balls vanishes.

 Yummy Mouth watering seedai is ready.

This recipe is ready to go to "Know Your Flours - Rice Flour", Guest hosted by Nithu


) an event started by Jagruti (


And also to "Walk - through memory lane guest hosted by Archana's - Mad Scientist kitchen (



) event started by gayathri's Cook spot (


Enjoy and Happy cooking ! :)