Seedai is prepared during Krishna Jayanthi and Diwali. These small, pop-it- in-the-mouth snack is crunchy and quite irrestible and believe me you will find yourself grabbing a second handful to munch.
This recipe post is two years old. Yestetday, Janmashtami 2016, I made the seedai again and took some new pictures and have updated the post.
Using coconut is optional, but if using it roast it very well otherwise the seedai will lose its crunchiness. Roast and sieve the flours before mixing into a dough.