Uppu Seedai Video Recipe

Uppu Seedai : Hope everyone is celerating Krishna Jayanthi. I tasted my first seedai when my corporate friend packed her seemantham snacks for our friends to office. One day after settled in US, thought of visiting my neighbor friend’s new born baby with the Uppu Seedai and Rava Ladoos. I have done with rava ladoo and when dropped few seedais in oil it bursted and I got few marks in the forehead . After that incident I stopped making Seedai.

  Last year my MIL was with us for my second delivery. When god blessed us with kutti krishnar, we don’t want to sit idli for krishna jayanthi. So I gathered courage and started making it again. My MIL was saying it wont burst dont worry and have added some tips while making it. Luckily it popped out very well with no burst. Now I learnt the reason for the burst, last time I added the shredded coconut directly, so moisture in the coconut is one reason for the burst. This year I dry roasted the coconut and prepared the dough. After adding two/three seedai balls I went out of the sight and watched, they successfully popped well :-). Also I have few tips at the end of the post for beginners and do watch the video tutorial for the detailed recipe making.

Uppu Seedai Ingredients (Recipe Updated with Small Quantity)

Instant Rice Flour or Homemade Rice Flour – 1/2 Cup
Urad Dal Flour – 1 tsp
Coconut Grated – 2 tsp
Cumin Seeds – 3/4 tsp
Sesame Seeds – 1 tsp (Optional)
Butter – 1 Tbsp
Salt – 1/2tsp Oil – As required to deep fry
Water – Approximately I used 1/4 Cup water, it depends on flour you use.

Yields 90-100 Seedai

Uppu Seedai Preparation

• Dry roast the whole urad dhal/gota till light golden brown (Pic 1), let it cool completely and powder in mixie.
• Sieve it to fine powder and keep ready (Pic 2).
• In the same pan roast rice flour in low flame with roasted urad dal flour (Pic 3), this way excess moisture in rice flour dries out soon.
• Add roasted flour mix (urad dal flour and rice flour) to a wide mixing bowl.
• In the same pan add shredded coconut and cumin seeds,  dry roast for 2-3mins or till moisture goes off.
• Add the roasted mixture and butter to the flour mixture.
• Also add salt (pic 4) and gently rub butter over rice flour, so that the mixture looks crumbly like shown in the video and picture 5 below.

• Now sprinkle water in batches and knead to crack free and smooth dough (Pic 6).
• The dough should not be gooey.
• Don’t rest the dough, immediately pinch the dough and make seedai balls out of it (Pic 7).
• Clean your hands after kneading and grease with oil if needed before shaping.
• You can spread the shaped seedai over cloth (pic 8) or on a greased plate.
• For safety and no burst seedai do prick the seedai balls with needle or toothpick like shown in video.

• Heat oil in a kadai / pan, when temperature attains frying temperature, lower the flame, drop the shaped balls and fry till golden brown (First drop 1 or 2 balls and test it).
• Make sure temperature is low to medium while frying.
• Seedai absorbs less oil (pic 11) when compared to other deep fried snacks.
• Drain excess oil by placing fried seedai over paper towel.

Tips

1. Initially while making the first attempt I didn’t have sifter to sieve the urad dal flour, if you are in that situation do powder it fine to maximum or you can use store bought urad flour.
2. Too much of moisture in the seedai dough or rice flour or urad flour or coconut may cause bursting….
3. You can use dried homemade rice flour too and make sure to dry roast again few minutes.
4. While kneading or shaping the seedai don’t put too much pressure on it.
5. Do place the shaped seedai over dry cloth so if there is any excess moisture , the cloth absorbs it.
6. Do prick the seedai balls after shaping so you feel relaxed while deep frying :-).

Recipe Card

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Course: Festival Recipes, Snack

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

• Instant or Homemade Rice Flour – 1/2 Cup
• Urad Dal Flour – 1 tsp
• Coconut Grated – 2 tsp
• Cumin Seeds – 3/4 tsp
• Sesame Seeds – 1 tsp Optional
• Butter – 1 Tbsp
• Salt – 1/2tsp Oil – As required to deep fry
• Water – Approximately I used 1/4 Cup water it depends on flour you use.
• Yields 90-100 Seedai

Instructions

1. Dry roast the whole urad dhal/gota till light golden brown, allow to cool and powder in mixie.

2. Sieve it and keep ready.

3. In the same pan fry rice flour in low flame with roasted urad dal flour, this way excess moisture in rice flour dried out soon.

4. Add roasted flour mix to a wide mixing bowl.
5. In the same pan add shredded coconut and cumin seeds,  dry roast for 2-3mins or till moisture goes off.
6. Add the roasted mixture and butter to the flour mixture.

7. Also add salt and gently rub the flour with butter, so that the mixture looks crumbly like shown in the video.

8. Now sprinkle water and knead to crack free and smooth dough.

9. The dough should not be gooey.

10. Don’t rest the dough, immediately pinch the dough and make seedai balls out of it.
11. Clean your hands after kneading and grease with oil if needed before shaping.
12. You can spread the shaped seedai over cloth or on a greased plate…
13. For safety prick the seedai balls with needle or toothpick like shown in video.

14. Heat Oil in a kadai / pan, when temperature attains frying temperature, lower the flame, drop the shaped balls and fry till golden brown (First drop 1 or 2 balls and test it).

15. Make sure temperature is low to medium while frying.

16. Seedai absorbs less oil when compared to other deep fried snacks.

17. Drain excess oil by placing over paper towel

Recipe Video

Recipe Notes

1. Initially while making the first attempt I didn’t have sifter to sieve the urad dal flour, if you are in that situation do powder it fine to maximum or you can use store bought urad flour.
2. Too much of moisture in the dough , rice flour , urad flour or coconut may cause bursting….
3. You can use dried homemade rice flour too and make sure to dry roast again few minutes.
4. While kneading or shaping the seedai don’t put too much pressure on it.
   Do place the shaped seedai over dry cloth so if there is any excess moisture , the cloth absorbs it.
5. Do prick the seedai balls after shaping so you feel relaxed while deep frying :-).

2020’s Krishna Jayanthi Special Bakshanam offered to God had

• Vella Seedai (swqeet seedai)
• Red Aval Jaggery Laddu
• Rava Ladoo
• Palkova
• Uppu Seedai (salt seedai)
• Thattu Vadai and
• Tamarind Poha