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Uppu seedai recipe-Salt seedai recipe-How to make uppu seedai

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Uppu Seedai Recipe

      

Uppu seedai recipe with step by step photos – Uppu seedai is a crispy snack made for gokulashtami or krishna jayanthi.Uppu seedai or salt seedai.Learn how to make uppu seedai recipe with easy tips to avoid bursting of seedai! I am trying uppu seedai and vella seedai for the first time in my life.

Uppu Seedai Recipe

Uppu Seedai is a delicious crunchy snack made specially for Gokulashtami.Uppu seedai is a traditional South Indian Snack made for Gokulashtami festival!When I told the idea of making uppu seedai to amma, with a eyebrow raised she warned me not to as she had heard so many bursting disaster stories. But seeing my excitement gone down in seconds, she gave her binding book(old recipes in papers binded together to form a recipe book) and asked me to try it from there as it was well explained with tips too.After putting mittu to sleep, I read it atleast thrice and had the feeling of reading for exams yes I almost memorised the recipe and the tips 🙂 The next day morning I made the rice and urad dhal flours ready as I wanted to make it from the scratch.

I reserved the bursting part he he I mean making seedai and the clicking part to the weekend. I put some 4 balls and went out of the kitchen for few seconds, peeped out to see whether any disaster happened. My seedais popped out beautifully with the golden color, no splits no bursts – I felt like shouting Yayy!! my first seedai attempt is a success….:) The small pebbly balls is no more a terrorist bomber to me 😉
Again a new risky recipe learnt just for blogs sake and to share it with you all and am sure this is going to be my keeper. I have given few tips in my notes section to avoid bursting, hope this helps!

As this is the first time I am making seedai, I wanted to make the flours  from the scratch and it was worth the effort made. I made the flours 2 days before making seedai so the flours can be made in advance too.

Uppu seedai recipe

Course: Snack
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 cups

Uppu seedai recipe made from scratch with step by step pictures.

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Ingredients

  • 1 and 1/2 cups raw rice
  • 2 tbsp urad dal
  • 2 tbsp grated coconut
  • 3 tbsp butter (melted)
  • 1 tbsp sesame seeds
  • salt to taste
  • oil to deep fry

Making With Readymade Flours:

Instructions

  1. First rinse raw rice twice, and soak it in water for 2 hrs. Then spread the raw rice in a soft towel to absorb the excess water, Leave it aside for 30mins.Then grind it to a fine powder.

  2. Sieve the flour.. Add the remaining coarse powder to grind in next batch and grind it again and then sieve it. The powder should be very fine.Roast the flour till you see steam coming out from the flour,Set aside to cool.Meanwhile dry roast urad dal to golden brown.

  3. Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.

  4. Now mix both the rice and urad dhal flour and sieve it once more .Now your flour for making seedai is ready. In a mixing bowl add the flour mixture with butter(melt it), sesame seeds,coconut and required salt mix it well once to even mixing.

  5. Add water slowly and mix well to form a soft pilable dough.Then roll small balls a round bigger than peas and arrange it in a clean cloth. Dont roll them tightly just pinch , roll them once and put it on the dry cloth or newpaper. Let it sit for 15-20mins for the moisture to leave. Prick a single hole in each ball with a toothpick or pin if you want to more cautious.

  6. Heat oil,when its hot – add the seedai balls in batches.Keep the flame in low medium and fry till golden then drain it in a kitchen towel or tissue paper. Don’t be tempted to take it in lighter shade then the inside would not have been cooked – my first batch was like that so I made sure to fry the rest till golden and they were crispy and perfect.

Recipe Notes

  • If you are using the second set of ingredients(readymade ones) then roast and sieve well and follow from the step4.
  • I have tried it now with readymade flour it came out so good.

Method:

  1. First dry roast coconut till moisture content goes,set aside.Melt butter and make it ready.
    How to make uppu seedai - Step1
  2. First rinse raw rice twice, and soak it in water for 2 hrs. Then spread the raw rice in a soft towel to absorb the excess water, Leave it aside for 30mins.Then grind it to a fine powder.
    How to make uppu seedai - Step1
  3. Sieve the flour.. Add the remaining coarse powder to grind in next batch and grind it again and then sieve it. The powder should be very fine.Roast the flour till you see steam coming out from the flour,Set aside to cool.Meanwhile dry roast urad dal to golden brown.
    How to make uppu seedai - Step2
  4. Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.
    How to make uppu seedai - Step3
  5. Now mix both the rice and urad dhal flour and sieve it once more .Now your flour for making seedai is ready. In a mixing bowl add the flour mixture with butter(melt it), sesame seeds,coconut and required salt mix it well once to even mixing.
    How to make uppu seedai - Step4
  6. Add water slowly and mix well to form a soft pilable dough.Then roll small balls a round bigger than peas and arrange it in a clean cloth. Don’t roll them tightly just pinch , roll them once and put it on the dry cloth or newspaper.
    How to make uppu seedai - Step5
  7. Place it on a clean white cloth to absorb the extra moisture.Let it sit for 10 mins atleast for the moisture to leave. Prick a single hole in each ball with a toothpick or pin if you want to more cautious.Heat oil,when its hot – add the seedai balls in batches.Keep the flame in low medium and fry till golden.
    How to make uppu seedai - Step6
  8. Roll over for even cooking.Be patient and fry till golden.Drain it in a kitchen towel or tissue paper. Don’t be tempted to take it in lighter shade then the inside would not have been cooked – my first batch was like that so I made sure to fry the rest till golden and they were crispy and perfect.
    How to make uppu seedai - Step6

Allow it to cool and store it in an airtight container.

My Notes:

  • Make sure to sieve the flours.Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
  • Sieving the flours is a must and it will avoid 80% of bursting and the rest 20% is how you roll it.
  • If you have your flour smooth and very fine then your seedais will be smooth else it will be slightly coarse textured.
  • You can use butter at room temperature or melt the butter as I did.
  • You can even give the flour to mill and grind it if you are doing in bulk.
  • Pricking step is optional. I did it randomly when I tried it for the first time but now the have updated the pics and now I didn’t do this but still it was perfect.
  • 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 a slightly bigger than peas.
  • If you feel your coconut is moist then dry roast in tawa for few mins and then add it. I added it raw only.
  • You can even add 1/2 tsp jeera along with sesame seeds.
  • If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.
  • If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.

Uppu Seedai Recipe

Reasons for seedai bursting and tips to avoid them:

  • The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a needle and resting it in a dry cloth for 30mins were the tips given by my friends brahmin neighbour. And as its the first time I patiently pricked holes for most of the balls 🙂
  • If the rice and urad dhal 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.
  • 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.

Seedai Recipe

Reader Interactions

Comments

  2. This reminds me my mom's tiresome job to make this for Gokulashtami..My mom too slightly prick the balls / making them not so perfect round balls also helps preventing from bursting..My mom's tips.. U've done it so perfectly and indeed u need a big round of applause for being the first timer who has managed to do it beaaautifully..Kudos

    Reply

  3. Hi sharmi i usually make sweet seedai for Gokulashtami urs uppu seedai looks delicious and surely will try for this Krishnar jayanthi, book marked.I am waiting for ur next recipes..i want to taste the raw dough..keep doing it..

    Reply

  10. This is on my list .. just postponing because of the bursting disasters :).. Anyway like you mentioned, I will probably try it for blogging sake. 🙂

    Vardhini

    Reply

  18. Wow! It was such a nice post Sharmi, to see the step by step pics also, its so nice when you can try out traditional stuff in your own kitchen. Uppu Seedai is very new to me, hope to try it soon

    Reply

  19. wow…the step by step explanation makes it easy…. This recipe is new to me… since i am more inclined towards sweet, I will wait for the jaggery version 🙂

    Reply

  21. Your seedais look so perfect Sharmilee!!! I have tried making this once and I just missed being burnt by a few secs. The oil in the wok was actually on the ceiling. From then on I have developed a phobia for frying these or anything for that matter. Hats off to you for trying these 🙂

    Reply

  27. Ya,me too have an experience of the burst out recently,from that onwards i decided that i never make it again in my life.But, after seeing ur tips i too hav the success in my next attempt,thanks for ur tips.

    Reply

  36. enjoyed reading your first few para about your attempt 🙂 really u made it success,came out very good n perfect…thanx for the step wise pictures..bookmarked n want to try soon!!! no words to say abt your pictures n presentation..U ROCK !!! love it !!!

    Reply

  50. uppu seedai is kalakal….i avoid making it at home becoz of bursting during deep fry…but ..thing i have to work on it n ur seedai tempts me to do it….thnx for ur comments on my each n every post….feeling g8….thnx Meena's Kitchen

    Reply

  54. ohh……sharmeeeee…… my godd.. i didnt expected that i can do SEEDAI in my life.. oh.. i donno how to convey my thanks.. today v finished puja and relished seedais omg it is awesome. no words to express. loads of thanks. you r greatt..

    Reply

  55. Hi
    I am so glad.this dish would be prepared by my grandmother since so many years.Unfortunately we lost her 4 years ago and this was untold recipe of hers. i am so glad to see this. i got a feeling of being connected to her once again.

    Reply

  56. Hi lovely seedais, i have been visiting ur blog for a long, great recipes have tried some, great job, thanks a lot. planning to try the uppu seedai, hopefully no disasters, i have a doubt, can i use ponni raw rice, or does this need a special variety of raw rice for the crispiness. i saw Maavu rice in the stores, should we use that for getting crispiness . btw am also Sharmilee 🙂

    Reply

  59. Hi Sharmilee, I'm great fan of your blog. Your seedais look perfect. Thanks for the tips as well. I noticed one thing though, for the store bought flour recipe vrsion, i don't see you mentioning Urd dal flour. Is it not required?

    Reply

  61. Hi Sharmilee i am a very big fan of your recipes. Have tried many of them and it turned out really well. I had a very bad experience (previous) with this seedai. I read the recipe, but still i am afraid to do this. Can we add any spice powder for this one.

    Reply

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