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When it comes to teatime snacks, especially those that are crispy, crunchy and lip-smackingly delicious, regional Indian cuisines never disappoint. Sure, the British may have invented the concept of elaborate teas with delicacies and small bites to snack on, but nobody has perfected teatime snacking like Indians. But if you are bored with the regular old samosas and pakodas and want to explore something new, then this Segdalu recipe from Odisha is just the thing you need.
Originating in Berhampur or Brahmapur, a city located in the Eastern coastline of the state, Segdalu is a crispy-crunchy and deep-fried snack that looks like a thin doughnut or bangle. Like many recipes from the Eastern part of India, this Segdalu recipe depends on the use of rice flour for the primary crunchiness. But that’s not the only crunchy ingredient added to this recipe.
In fact, the dish includes chana dal and moong dal, which are dry roasted to add a bit of nuttiness and smokiness to the dish. The addition of these also provides the dish with a protein punch. Another crunchy element is added by the smart use of sesame seeds to coat the Segdalu before deep frying it. Of course, you can make this dish much healthier by air frying it instead, but traditionally, this one is indeed fried in loads of oil.
Video Credit: YouTube/Kitchen Annapurna
Segdalu is famed as both a street food as well as a snack made across the eastern part of Odisha. The recipe is quite easy and can be whipped up any day to suit your teatime requirements. Here’s the Segdalu recipe for you to try out.
Ingredients:
1 cup rice flour
2 tsp sesame seeds
2 tsp chana dal
2 tsp yellow moon dal
2 cups water
1 tsp asafoetida
2 tsp red chilli powder
2 green chillies, finely chopped
1 tsp turmeric powder
¼ cup coriander leaves, finely chopped
2 tsp oil
Salt, to taste
2 cups hot water
Sesame seeds, for garnishing
Method:
1. Heat a heavy-bottomed wok on medium flame.
2. Add the chana dal, moong dal and sesame seeds.
3. Dry roast these for a couple of minutes or until they turn light brown.
4. Now add the rice flour, red chili powder, turmeric powder, green chillies and dry roast for another 5 minutes.
5. Now add hot water gradually and quickly mix well to ensure there are no lumps.
6. Lower the flame and cover to cook for 3-4 minutes.
7. Open the lid and add the coriander leaves. Mix well.
8. Once the mixture comes to an upma-like consistency, remove it from the flame and let it cool down.
9. Spread the sesame seeds for garnish on a big plate.
10. Now, grease your palms with oil and divide the Segdalu dough into equal-sized balls.
11. Flatten each ball and make a hole in between using a finger.
12. Widen the hole while rolling the Segdalu dough to make a bangle-shaped doughnut.
13. Place the Segdalu on the sesame seeds and coat well.
14. Make the remaining Segdalu in the same way.
15. Finally, heat oil in a large wok and deep fry the Segdalu a few at a time until you get a crispy, golden-brown doughnut.
16. Serve the Segdalu hot with a wide variety of chutneys and dips.
