I agree making seedai is a bit tedious task…making homemade rice flour and urad dal flour from scratch itself is time consuming but yes the end result is just awesome…But the traditional way of making uupu seedai always satisfies me and is sure a feel good moment for me…I love the taste too.
Now after making seedai for so many times I wanted to try this maida uppu seedai which is a very easy method and gives the melt in the mouth taste like the ones we get in Adayar Ananda Bhavan and Grand Sweets….I had the recipe in the supplementary book perimma gave me….And I already knew and understood that maida has the tendency to become like rice flour in texture after steaming as I have made the mullu murukku that way so I confidently tried this seedai today and it came out sooo good.
Scared of seedai bursting? Tired of making homemade flours?! Then this maida seedai is just right for you….this is also called as no burst seedai so this is perfect for beginners and can be made even at the last minute.
Maida Seedai Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Maida – 1 cup
Chutney Dal(Pottukadalai) – 2 tbsp
Butter(melted) – 3 tsp
Sesame seeds – 1 tsp
Jeera Seeds – 1/4 tsp
Baking Soda – 1/8 tsp
Salt – to taste
Water – as required
- In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15mins. I used my idiyappam plate to steam it.Let it cool down.
- Then crumble it with your hands.Then sieve it once.Discard the speck.Then take fried gram dal in a mixer.
- Grind it to a fine powder and sieve it.Now in a mixing bowl add sieved maida flour,fried gram dal flour,melted butter,jeera,sesame seeds,required salt and baking soda.
- Mix well once with your hands then add water little by little to form a smooth dough.It should not stick so add water accordingly and make a dough.Then pinch a small balls and roll it gently without applying any pressure.Roll it such that its slightly bigger than peas. Dont roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.
- Repeat the procedure till the entire dough gets over.Let it sit for 5mins for the moisture to get absorbed meanwhile you can heat oil.Heat oil and drop few balls slowly and cook the seedais for 8-10mins in medium flame till its golden in color.Roll over to cook evenly.Fry the seedais in batches.Be at a safe distance to be more cautious.Drain in tissue paper and continue deep frying the rest of the seedais.
Cool down and then store in airtight container.
- This seedai takes longer time than the usual seedai takes so cook in medium flame for atleast 10mins else your seedais will not be crispy.
- Be always at a safe distance while frying to be cautious.
- Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
- It is desired to first mix well for all the ingredients to get evenly distributed before you add water.
- Once you make the dough and shape them into balls let it rest only for few mins else the seedais will become dry.
- Make sure both the flours are sieved well before use.
- Roll the balls very smooth but gently not tight so that no splits are shown outside.
- Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
- If your flame is high then your seedais will not cook evenly and will have brown patches here and there, the browning and cooking will not be even.
- If you have small bubbles seen on your seedai then butter isnt enough so measure and follow the quantity as mentioned above.
- Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
- Cool down completely before storing in airtight containers.
- Do not add more butter then the seedais will crumble easily after frying.
- Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy