Fried & savoury
Seedai
Also called Citai-padi; Sidai-padi.
A crisp rice-based temple snack with inscriptional documentation.
What goes into it
Rice flour
sesame
cumin
ghee/oil
How it is made
Seasoned rice dough formed into small balls and fried.
Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.
Where it is offered
This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tamil temple tradition.
History and evidence
It appears in the historical and inscriptional record under the name Citai-padi / Sidai-padi.
Earliest documentation: Vijayanagara-period documentation.
Dietary note
Recorded as Yes in the tradition described. Commonly present: Sesame.
This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.
Source
- Primary reference for this entry · Documented · confidence High
https://www.academia.edu/120514244/Inscriptional_study_on_Pras%C4%81dam_at_the_Tirumala_Tirupati_Tem