Wheat Flour Seedy Recipe – Sharmis Passion

Wheat flour seedai is a crisp snack made using steamed wheat flour, rice flour and spices. This recipe is a slight variation from the regular rice flour seedling. The texture of wheat flour seedai is crispy from outside and hard from inside. It is deep fried until golden and stored for several days. Seeding the wheat flour is simple but requires some patience while shaping and frying.

If you want to try something different from the regular version then this recipe can be a good option. Its taste is mild and there is a slight sesame-like taste in between. Wheat flour seeda can be served with tea or coffee as an evening snack. It can be made in small batches and stored in airtight containers. It is important to properly steam and sift the flour for best results.

About wheat flour sowing

Wheat flour seed is made by steaming wheat flour before mixing it into dough. This step changes the texture of the dough and helps in achieving the perfect crunch. It’s like preparing the dough before making it. This recipe uses only simple pantry ingredients.

Rice flour is added to balance the texture of wheat flour. Urad dal flour gives a mild taste to breakfast. Melted butter is added to it so that the dough does not become smooth and sticky. Sesame seeds and asafoetida add mild flavor and aroma. After frying all these ingredients together give a proper crispy texture.

The texture of this snack mainly depends on the consistency of the dough and the frying temperature. If the dough is too hard then the balls may burst. If the dough is sticky then the shape will not stick properly. The seeds of wheat flour should be rolled slowly without pressure and fried on medium low flame till they get a uniform golden color.

I usually prepare wheat flour beeji along with other snacks during festivals. My family loves this crispy snack with evening coffee. When stored properly it remains fresh for several days.

similar recipe

wheat flour seed material

• wheat flour – I have used chapatti flour and steamed it before using. Steaming changes the texture and removes the raw taste, you can also use homemade or store bought flour.
• rice flour – It adds crispiness to the seeds. It balances the softness of wheat flour and improves the overall texture.
• urad dal flour – I add it for a mild flavor and it helps with the structure. If necessary, fry and filter it before adding it.
• melted butter – I add it to the flour to mix it in, it gives a little thickness and helps the flour bind evenly.
• white sesame seeds – I added it for crispness and nutty flavor in between bites. You can also use black sesame seeds.
• hing – I just add small pinch of asafoetida for mild aroma, it gives mild taste to the snack. Don’t add too much as the flavor may be strong.
• Oil – I used it to deep fry until golden brown. Use enough oil so that the balls cook evenly on all sides.

How to make wheat flour semolina step by step

1.Measure wheat flour and take out the flour in a clean white cloth. Bring the ends and tie them in a knot so that moisture does not get inside. Steam cook for at least 20 minutes. I used my idli steamer with water at the bottom, and placed the bag on my idiyappam plate as shown. Cover with a lid and cook in steam.

Let it cool down a bit after 2.20 minutes. Once it is hot enough open the bag. Break the lumps with a spoon. Now filter it, remove the thick mixture.

3.Add sifted wheat flour, rice flour and urad dal flour in a mixing bowl. mix well

4.Add melted butter, sesame seeds, salt and asafoetida.

5. First mix well using your fingers so that the distribution is even. – Now add water little by little.

6. Mix well to form a smooth, non-sticky dough. now pinch a small part

7. Make balls slightly larger than peas. Don’t apply pressure while rolling, just roll two or three times and then move on. Similarly, prepare all the dough by making small balls. Place them on a cloth so that it absorbs excess moisture. Heat oil in a pan – drop the balls in batches and fry.

8.It will take time to cook so fry patiently, keep turning to ensure even cooking. Deep fry until golden brown. Take out in tissue paper. Store in an airtight container and enjoy.

Store in an airtight container. Serve with tea or coffee.

Expert Tips

• steam the dough – I tie the wheat flour in a clean cloth and steam it for at least 20 minutes. This step is important for the correct texture.
• strain after steaming – When it cools down, I break the lumps of flour and sift the flour well, it makes smooth dough and also cooks it.
• mixture – I mix the melted butter using fingers so that it spreads evenly and helps to get the proper crumb texture.
• roll gently – Do not apply pressure while rolling the tablets. Small balls slightly larger than peas cook evenly inside.
• medium low temperature – I fry patiently on medium low flame. If the flame is high then it may brown quickly from outside but it will not be cooked properly from inside.
• finished – I do not fill much water in the pan while frying. This helps in even cooking and nice crispy texture.

serving and storage

Serve it with hot coffee or tea as an evening snack. Let it cool completely before storing it in an airtight container. If it is kept properly in a dry place, it remains fresh for about a week. Also keep the container tightly closed so that freshness remains for a long time.

general questions and answers

1.Why do we steam wheat flour?

Steaming changes the texture and removes the raw taste. It also helps in getting proper crunch after frying.

2.Can I skip rice flour?

Rice flour helps in crispy texture so it is better not to skip it. The texture may be denser without the rice flour.

3.Why are my seeds not ripening evenly?

The flame may be too strong or the balls may be too large. – Always fry on medium low flame and keep the size small.

4.Can I use only wheat flour?

You can try but the texture may change slightly. Rice flour gives a better crunchy balance.

5.How long can I store seeded wheat flour?

If stored in an airtight container at room temperature it stays good for about a week. Make sure there is no moisture inside the container.

If you have any further questions about this wheat flour seeding recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this wheat flour seeding recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card