Segdalu Recipe – Oriya Tea Time Snack
Segdalu is a delightful, traditional snack from Odisha, often enjoyed with a hot cup of tea. This crispy, deep-fried treat is a popular choice for tea time, prepared primarily using semolina (sooji or rava), though some variations use rice flour for a slightly different texture. With its aromatic spices and the crunch of sesame seeds, Segdalu makes for an irresistible snack that combines simplicity and flavor.
This recipe will guide you through the process of making Segdalu, from preparing the semolina mixture to deep-frying the snack to golden perfection. Let’s dive into this fun and flavorful snack from the heart of Odisha!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Water | 2 cups |
| Sesame Seeds (Til) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 2 teaspoons |
| Yellow Moong Dal (Split) | 1 tablespoon |
| SSP Asafoetida (Hing) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Green Chillies, chopped | 2 (adjust to taste) |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Leaves (Chopped) | ¼ cup |
| Oil | 2 teaspoons + for deep-frying |
| Salt | To taste |
| Sesame Seeds (for garnishing) | ¼ cup |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Course: Snack
Cuisine: Oriya
Diet: Vegetarian
Instructions
Step 1: Roast the Spices and Dal
To begin making Segdalu, heat a kadai (wok) on medium flame. Add chana dal, moong dal, and sesame seeds. Dry roast them for 2–3 minutes, or until they turn a light golden brown. The roasting process brings out a delightful nuttiness, which adds depth to the flavor of the final snack.
Step 2: Prepare the Semolina Mixture
Once the dals and sesame seeds are roasted, add the semolina (sooji) to the kadai along with asafoetida (hing), red chilli powder, turmeric powder, and the chopped green chillies. Stir and roast this mixture for about 5 minutes until the semolina absorbs the flavors and becomes slightly golden.
Step 3: Boil Water and Cook Semolina
In a separate saucepan, bring 2 cups of water to a boil. Once the water is boiling, carefully pour it into the semolina mixture while stirring vigorously to avoid lumps. Continue stirring until the mixture becomes smooth and the water is fully absorbed. Cover the kadai and let the mixture cook for 2-3 minutes, allowing the semolina to soften and absorb all the flavors.
Step 4: Add Coriander and Salt
After cooking for 2-3 minutes, add the freshly chopped coriander leaves to the semolina mixture and stir well. Adjust the salt to your taste. You should now have a mixture with a consistency similar to upma—soft and moist, yet holding together.
Step 5: Cool the Mixture
Transfer the semolina mixture to a plate and allow it to cool for a few minutes. This will help firm up the texture, making it easier to shape the Segdalu.
Step 6: Shape the Segdalu
Once the mixture has cooled enough to handle, lightly grease your hands with a little oil. Take small portions of the mixture and shape them into balls the size of a lemon. Place sesame seeds on a plate and roll each ball into a log shape. Then, roll the log in the sesame seeds so that it is evenly coated.
Step 7: Form the Bangle Shape
Now, gently form the log into a circular bangle shape by joining the ends. Press the edges together gently so that it holds its form while frying. Repeat this process with the remaining mixture until all of the Segdalu are shaped.
Step 8: Deep-Fry the Segdalu
In a deep frying pan, heat enough oil for frying over medium-high heat. Once the oil is hot, gently slide 2 to 3 of the prepared Segdalu into the hot oil at a time. Be careful not to overcrowd the pan to ensure they fry evenly.
Deep fry the Segdalu for 4-5 minutes or until they turn a golden brown color and become crisp on the outside, with a soft and flavorful interior. The frying process is key to achieving the perfect balance between crispiness and softness.
Step 9: Drain and Serve
Once the Segdalu are golden and crisp, use a slotted spoon to remove them from the oil. Drain them on absorbent paper to remove excess oil.
Serve your freshly made Segdalu hot with a cup of Masala Chai and Sweet and Spicy Tomato Chutney for a truly delightful tea-time snack.
Tips for the Perfect Segdalu:
- Ensure that the oil is hot enough before adding the Segdalu. If the oil is not hot enough, they may absorb too much oil and become soggy.
- The sesame seeds not only add crunch but also a nutty flavor. You can also sprinkle extra sesame seeds on top for a more pronounced sesame taste.
- Be sure to adjust the spice levels by adding more or fewer green chillies depending on your preference.
Enjoy!
Segdalu is a perfect snack to enjoy with friends and family during tea time. With its crispy exterior and soft, spiced interior, it’s a delightful treat that will surely win hearts. Whether you’re hosting a gathering or simply enjoying a quiet afternoon with tea, Segdalu brings a taste of Odisha to your table.
So, grab your ingredients, heat up that oil, and get ready to indulge in this wonderfully crispy Oriya snack!
