Segdalu Recipe - Oriya Tea Time Snack
Segdalu Recipe is a crispy crunchy tea time snack from the Oriya cuisine. Made using semolina, this fried snack, will literally leave you asking for more. Serve along with your evening tea or just as a snack to munch on.In association with SS Pandian (SSP Asafoetida)
Segdalu is an Odisha recipe of a deep fried tea time snack. This delicious recipe is usually made from rice flour, while some also make it using sooji or rava. Rava is pre cooked like upma with spices, cooled and shaped into a bangle like snack and finally deep fried.
This dish is perfect to be served during your tea time break and we are sure it will be loved by your friends and family.
- 1 cup Sooji (Semolina/ Rava) , or rice rava
- 2 cups Water
- 2 teaspoons Sesame seeds (Til seeds)
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 1 tablespoon Green Moong Dal (Split)
- 1 teaspoon SSP Asafoetida (Hing)
- 2 teaspoons Red chilli powder
- 2 Green Chillies , chopped (adjust)
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 2 teaspoons Cooking oil , and more to deep fry
- Salt , as required
- 1/4 cup Sesame seeds (Til seeds) , for garnishing
How to make Segdalu Recipe - Oriya Tea Time Snack
To begin with Segdalu recipe, heat a kadai on medium flame, add chana dal, moong dal and sesame seeds and dry roast it for a couple of minutes or until they turn into a light brown colour.
Once it changes its colour, add the semolina, hing, red chilly powder, turmeric powder, green chillies in the same pan.
Roast for about 5 minutes, before you add the water.
In a saucepan; heat the the water until it comes to a boil.
Add the hot water to the sooji and mix vigorously until there are no lumps. Cover and cook the Segdalu mixture for a couple of minutes.
After 2-3 minutes add the chopped coriander leaves and adjust the salt according to your taste. You will have a upma like consistency of the Segdalu mixture. Once you have that, turn off the heat.
Transfer the segdalu mixture into a plate and let it cool down for a few minutes.
The next step is to make the balls out of the mixture. Grease a little oil in your palms and make small lemon sized balls out of the Segdalu mixture.
Spread the sesame seeds on a plate.
Make a log of the Segdalu mixture and then roll the log over the sesame seeds so that the Segdalu log get coated with the seeds all over it. Once its well coated join the edges to make it appear like a bangle.
Follow the same process for the remaining Segdalu mixture until you get many bangles.
Preheat oil in a deep fry pan and and gradually slide a 2 to 3 Segdalu bangles into the kadai. Ensure they dont break and retain their shape.
Deep fry on medium high heat until the Segdalu turns into a golden brown colour. It will have a crisp outer and a soft inner. Once done remove the Segdalu using a slotted spoon and drain on absorbent paper and serve hot.
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