Crispy Oriya Segdalu: Delicious Semolina Snack for Tea Time

Segdalu Recipe – Oriya Tea Time Snack

Segdalu is a delightful Oriya snack that perfectly complements a steaming cup of tea, making it an ideal choice for evening gatherings or leisurely weekends. With its unique blend of flavors and satisfying texture, Segdalu is a cherished recipe that showcases the rich culinary heritage of Odisha, India. Below, you will find a comprehensive guide to prepare these delicious snacks that are sure to impress your family and friends.

Ingredients

Nutritional Information (per serving)

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Instructions

To begin your journey of making the beloved Segdalu, start by heating a kadai (wok) over medium flame. Add the chana dal, yellow moong dal, and sesame seeds to the kadai. Dry roast these ingredients for a couple of minutes until they take on a light brown color, which enhances their nutty flavor and aroma.

Once the dal and sesame seeds have changed color, it’s time to add the main ingredient. Stir in the semolina (sooji), asafoetida (hing), red chilli powder, turmeric powder, and the chopped green chillies into the same pan. Roast this mixture for about five minutes, allowing the spices to bloom and coat the semolina evenly with flavor.

While your semolina mixture is roasting, take a separate saucepan and bring the water to a boil. Once it reaches a rolling boil, carefully add the hot water to the roasted sooji mixture. Mix vigorously with a spatula or wooden spoon to ensure there are no lumps. This step is crucial for achieving the perfect consistency, reminiscent of upma.

After mixing, cover the kadai and let the Segdalu mixture cook for an additional 2-3 minutes. After this time, uncover the kadai and stir in the chopped coriander leaves, seasoning with salt to taste. The mixture should have a cohesive, upma-like consistency. Once it’s ready, turn off the heat and transfer the mixture to a plate, allowing it to cool for a few minutes.

The next step is to shape the Segdalu. Grease your palms lightly with oil to prevent sticking, and take a small portion of the mixture to form lemon-sized balls. Once you have formed the balls, spread the sesame seeds on a flat plate. Take each ball and roll it into a log shape, then gently roll the log in the sesame seeds until it is fully coated. Once well-coated, bring the edges of the log together to form a bangle shape, pressing slightly to seal.

Continue this process with the remaining Segdalu mixture until you have a beautiful array of sesame-coated bangles ready for frying.

Preheat a deep frying pan with sufficient sunflower oil over medium-high heat. Once the oil is hot, carefully slide 2-3 Segdalu bangles into the oil, ensuring they do not touch each other to prevent them from breaking. Fry the Segdalu on medium-high heat until they turn a delightful golden brown color, which usually takes about 4-5 minutes. They should have a crisp exterior while remaining soft on the inside.

Once fried to perfection, use a slotted spoon to remove the Segdalu from the oil, allowing any excess oil to drain off on absorbent paper.

Serve your hot Segdalu with a steaming cup of masala chai and a side of sweet and spicy tomato chutney. This combination will not only elevate your tea time but also make for an enjoyable experience to share with family and friends.

Enjoy Your Segdalu!

With its enticing flavors and delightful crunch, Segdalu is more than just a snack; it’s an experience that encapsulates the warmth and vibrancy of Oriya cuisine. Whether you enjoy it during a quiet afternoon or at a lively gathering, this tea time snack is sure to become a favorite in your home.