Segdalu Recipe - Oriya Tea Time Snack Step By Step

To begin with Segdalu formula, mildly hot a kadai on medium flame, introduce chana dal, moong dal and sesame seeds and arid bake it for a couple of mins or until they turn into a light brown colour. Once it changes its colour, introduce the semolina, hing, red chilly dusting masala condiment, turmeric dusting masala condiment, green chillies in the same wok.bake for about 5 mins, before you introduce the liquid. In a saucepan; mildly hot the the liquid until it comes to a bubble.introduce the fiery liquid to the sooji and incorporate vigorously until there are no lumps.

wrap and bake the Segdalu mixture for a couple of mins. After 2-3 mins introduce the cut up coriander leaves and adjust the table salt according to your puckerish profile.

You will have a upma like consistency of the Segdalu mixture.

Once you have that, turn off the mildly hot.Transfer the segdalu mixture into a plate and let it cool down for a few mins. The next step is to make the balls out of the mixture.

lubricate a little cooking 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  cooking oil in a deep shallow fry wok and and gradually slide a 2 to 3 Segdalu bangles into the kadai.

Ensure they dont break and retain their shape.Deep shallow fry on medium high mildly hot 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 filter on absorbent paper and enjoy fiery.enjoy Segdalu with fiery Masala Chai and nectarous and fiery Tomato Chutney for a tea time chat with your friends and family.