Seedai Recipe Uppu Seedai Recipe

Uppu Seedai Recipe

Seedai one of the must make snacks for krishna jayanthi. This is my first attempt in making them. I have heard about disastrous stories of seedai bursting, so i kind of stayed away from them. And also we have shops here where they sells yummy crispy seedai. So never thought of making them in home. Since gokulashtami is around the corner and seedai is a must recipe to offer god. I decided to try it and post it here.

About Seedai

Seedai is a popular south indian snack made specially during gokulashtami. Seedai is made with rice flour, urad dal flour, coconut, cumin seeds. The dough is made and shaped into tiny balls which are then fried till crispy. These crunchy snacks remind me of my childhood days. Making perfect seedai needs some tips and tricks which I have covered in this post. Also check out my vella seedai and karupatti seedai. Making the perfect and traditional seedai needs few preparations in advance. To get it right, you have to make rice flour and urad dal flour at home. But you can use store bought flours too. Other than that it is pretty easy. I have compiled all the reason why seedai burst in my notes section, so please make sure to check that.

Similar Recipes,

Homemade Butter Uppu Seedai Vella Seedai Sweet Poha Poha Ladoo Thattai Recipe

Ingredients for Uppu Seedai

Rice Flour

You can use homemade or store bought rice flour. The flour which you use should be very fine. If it is not ground finely, then it will have small grain which makes the seedai burst.

Urad Dal Flour

A small amount of urad dal flour goes in the making of seedai. Make sure you roast them till golden brown and use.

Coconut

Freshly grated coconut is used. Make sure you grind the coconut in a blender till it is super fine and even. Coconut is roasted till golden brown in a dry pan and then used in seedai.

Butter

I found out that mixing butter into the flour will make the seedai crispy and golden brown.

Success Tips to Prevent Seedai From Bursting

Remove Moisture

Sifting and roasting flours and coconut is very important. It takes the moisture from them. You can make this same recipe with store bought rice flour and urad dal flour. But sift it and roast it. Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.

Resting Seedai

Drying the seedai in a dry cloth for 30 mins. This will dry it out and remove any moisture from it . This will prevent them from bursting.

Rolling Dough

When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst. You should use soft butter which is at room temperature for this.

The Needle Trick

If you are scared and trying this for first time, then take a needle and prick holes on all seedai. This will prevent them from bursting.

Frying Seedai

Always do test batch when frying seedai. When frying seedai. Always fry on medium high heat. If you fry seedai on very high heat then it will get colour outside but wont be cooked in the middle. So be careful while frying.

Uppu Seedai (Step-wise Pictures)

1)Homemade Rice flour sifted 2)Homemade Urad dal flour Sifted 3)Take Sifted rice flour in a kadai and roast on low heat. 4)Once they are roasted take it in a bowl. 5)Now add in urad dal flour. 6)and roast them till light golden 7)Add roasted urad dal to the same bowl. 8)Take grated coconut in the kadai. I like to run the coconut in a blender till it is finely crushed and use that. 9)This roasting part helps to remove the excess water from the coconut. 10)Take the roasted coconut in the same bowl. 11)Add in salt. 12)Add in cumin seeds 13)Add in asafoetida also. 14)Now add in soft butter. You can use ghee also. 15)Rub the butter into the flour till it is evenly incorporated. 16)Like this. 17)Add in water to make a soft dough. Don’t add too much water. 18)Dough is ready. 19)take small portion of the dough. 20)Shape it into smooth ball. Make sure you roll gently without giving much pressure. 21)I spread the balls in a dry cloth and let it sit for 30 mins in the dry cloth. This absorbs any excess moisture from the dough. 22) Always do a test fry. Drop few balls in hot oil and fry. Make sure you stand back when frying. If this didn’t pop then you are good to go. 23)Strain this. 24)Drop the seedai into the oil. Make sure you fry the seedai on low to medium heat and not on super high heat. 25)Fry on low heat till it gets light golden in colour. 26)Strain on some paper towel and leave them to cool completely. 26)Serve

Why Does Seedai Burst?

If your flour is not sifted well, it may have some lumps so it will burst. The flour which you use should be very fine, if it is not ground finely, then it will have small grain which makes the seedai burst. Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting. If you roll the balls tightly then the air bubbles will be trapped inside the seedai. This will make them burst. So roll gently and softly. Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.