Last Updated on August 29, 2021
Seedai Recipes for Gokulashtami
Seedai is a crunchy snack prepared by mixing rice & urAd dal flour along with butter, coconut, sesame seeds and frying it in oil. The butter in the snack resembles the fondness of Krishna for butter and hence extensively made on Gokulashtami / Krishna Jayanthi / Janmashtami. Seedai can be made either as a sweet (Vella / Jaggery Seedai) or a savory (Regular Seedai). Seedai is very versatile like Murukku – wide varieties of Seedai can be made. This post is a compilation of easy and traditional seedai recipes – uppu seedai, vella seedai, coconut seedai, kara seedai, curd seedai, karupatti seedai, maida seedai, maida sweet seedai, wheat flour seedai , rava seedai etc.
This is a compilation of easy and traditional seedai recipes which includes sweets and savoury seedai recipes. This includes uppu seedai, vella seedai, coconut seedai, kara seedai, curd seedai, karupatti seedai, maida seedai, maida sweet seedai etc.Gokulashtami marks the birth anniversary of Lord Krishna.We usually offer homemade butter and aval for Lord Krishna on the day as butter and aval are his most favourites.Janmashtami is celebrated for the birth of Hindu Lord Sri Krishna.This year 2014,Gokulashtami / Sri Krishna Jayanthi falls on 25th August .People in Tamil Nadu mostly usually serve aval(poha) dishes and fresh homemade butter as naivedyam to Lord Krishna and draw footprints in houses to symbolise Krishna’s childhood sport of stealing butter from houses 🙂 The foot print is drawn with a special homemade flour made into a batter and drawn with hands.
Ingredients
Homemade flour : Traditionally homemade rice flour and urad dal flour are used to make seedai. Soaking raw rice, then drying it for a while then grinding, sieving then again roasting and sieving is the best method for making homemade rice flour. You should be able to draw a line using the flour, after roasting this is the perfect way to chcek if thef flour is ready. For making urad dal flour : We first roast urad dal until golden then grind it fine, sieve and roast again then finally store it. You can make the flours ready in advance then proceed making seedai.
Storebought flour : Instant readymade flours are easily available these days in stores so you can use them too for making seedai.But make sure to roast well and sieve it once to ensure no speck is there then proceed.
Tips to make seedai and How to avoid seedai from bursting in oil
- Moisture : The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30mins are the tips given by my friend. Also roasting coconut ensures there is no moisture in it also.
- Sieving : Whatever flour you use either homemade or storebought roasting and sieving is a must.
- Grinding : If the rice and urad dal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
- Rolling : Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll and allow it to rest.
- Drying : After the balls are made make sure to rest it ina cloth for a while for the extra moisture to leave. The wetness or moisture in the balls may lead to seedai bursting so always give it a good resting time.
FAQs
1.Why is my seedai bursting?
The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30mins are the tips given by my friend. Also while rolling do not roll tight, it is ok to have a mild crack in the seedai which will help the moisture to leave using that gap.Check my tips section for more detailed description.
2.Why is my seedai not crisp?
Before adding the seedai make sure oil is hot enough to fry. Oil should be at the right temperature not smoky hot or not too low.Frying the seedais is correct oil temperature is the key to get perfect crispy seedais. You can first check by dropping one in oil, if it rises immediately then your oil is ready. If it browns immediately then oil is too hot, so you should lower flame then proceed frying.
3.Seedai drinks lot of oil. Why?
This is also because of the oil temperature if its not hot enough and you add the seedais then it will drink more oil and become soggy not crisp. Also if the dough is loose then it may drink more oil.
GOKULASHTAMI RECIPES COLLECTION
Seedai Recipes Collection
Ingredients
Seedai Recipes:
Homemade Flours:
Video
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