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    You are here: Home / Gokulashtami / Uppu Seedai Recipe

    Uppu Seedai Recipe

    Last Updated On: Aug 18, 2024 by Sharmilee J

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    Seedai is a crispy snack offered to Lord Krishna in the auspicious occasion of Gokulashtami. Uppu Seedai is the salt version of seedai, a crispy and crunchy savory snack. Learn how to make perfect Uppu Seedai Recipe with step by step pictures and video, have included easy tips to avoid bursting of seedai.

    uppu seedai in a silver bowl

    Uppu Seedai is a crispy snack made for Gokulashtami or Krishna Jayanthi festival. Though we prepare other offerings like aval, butter and murukku for Krishna Jayanthi – Seedai is one of the integral part of Gokulashtami so don’t miss making and enjoying it.

    Jump to:
    • About Uppu Seedai
    • Uppu Seedai Video
    • Uppu Seedai Ingredients
    • Tips to make seedai  and How to avoid seedai from bursting in oil
    • Seedai Recipes
    • How to make Seedai Step by Step
    • Expert Tips
    • Storing & Serving Suggestion
    • FAQS
    • 📖 Recipe Card

    About Uppu Seedai

    Uppu Seedai also known as Uppu Cheedai is a crispy and crunchy snack made for Gokulashtami festival. Seedai in tamil is also called as Cheedai and is one important dish made for Krishnar Jayanthi from the Iyengar cuisine.

    Seedai is made using rice flour, urad dal flour as main ingredients along with sesame seeds, salt, butter and coconut. There are several variations to seedai but this Salt Seedai or Uppu Seedai is the classic version.

    Making of Seedai involves a bit of time and effort. Traditionally seedai is made from the scratch by making homemade flours which includes rice flour and urad dal flour then making seedai. However I have shared method to make seedai with store bought flour too. 

    These days many don’t have the time to make the homemade flour from the scratch so you can make use of store bought flour. But make sure to roast and sieve that is the important step to avoid bursting of seedai.

    uppu seedai in a silver bowl

    Uppu Seedai Video

    Similar Recipes

    • Gokulashtami Essentials
    • Seedai Recipes Collection
    • Gokulashtami Recipes Collection

    Uppu Seedai Ingredients

    • Rice flour – You can either use homemade rice flour or store bought rice flour. Make sure it is roasted and sieved well and is fine.
    • Urad dal flour – Whole urad dal dal without skin is roasted, grind to a fine powder, roasted and sieved. Urad dal flour is also available ready made in stores
    • Butter – Butter is added to give a melt in the mouth texture to the seedai.
    • Sesame Seeds – Sesame seeds are traditionally added to the dough while making seedai. But you can replace it with cumin seeds too. You can use black sesame seeds or white sesame seeds.
    • Coconut – Coconut is optional if you do not want to add skip it but it gives a nice texture and flavor to the seedai.
    ingredients needed to make uppu seedai

    Homemade flour vs Store bought flour

    • 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 check if the 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.
    • Store bought flour – Instant ready made 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.
    HomemadeRiceFlour2
    UradDalFlour25

    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 30 minutes are the key to a perfect seedai. Also roasting coconut ensures there is no moisture in it also.
    • Sieving – Whatever flour you use either homemade or store bought roasting and sieving is a must.
    • Grinding – If the rice flour and urad dal flour are not grind and sieved well they will end up having small grains in between 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 don’t expect to get perfect rounds just pinch roll and allow it to rest.
    • Drying – After the balls are made make sure to rest it in a 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.

    But still make sure to be at a safe distance while frying the seedai especially  if you are a beginner.

    seedai balls rolled and ready

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    How to make Seedai Step by Step

    1.I used homemade flours that I made and stored – you can check the making in the recipe card. If using store bought flour also you need to roast it. Add 1 cup rice flour, roast until its easy to draw a continuous line as shown here, Set aside to cool.

    roast rice flour

    2.Next roast 1 tablespoon urad dal flour for 2 minutes or until steam wafts from the flour. Set aside to cool.

    roast urad dal flour

    3.Roast 1 tablespoon grated coconut until there is no moisture and becomes dry. No need to roast until golden. Set aside to cool.

    roast coconut

    4.To a sieve add roasted rice flour and urad dal flour.

    sieve the flours

    5.Sieve well. Discard the remains.

    discard the remains

    6.Sieved flours ready.

    sieved flours are ready

    7.Now add the sieved flours to a bowl along with 2 tablespoon melted butter, 1/2 tablespoon sesame seeds and roasted coconut.

    add ghee, coconut, sesame and other ingredients

    8.Mix this well first to combine.

    mix this well first

    9.Then add water little by little to gather.

    add water little by little

    10.Gather to make a soft dough like shown below. It should not be sticky.

    make a smooth dough

    11.Pinch a tiny portion from the dough.

    pinch a small portion

    12.Roll it with your three fingers to make a smooth ball. Do not roll tight just roll roughly.

    roll between 2 fingers

    13.Do not worry about making it a perfect round shape.

    make smooth ball

    14.Alternatively you can roll it using your palms too. In case if it sticks you can apply little oil in your fingers and palm.

    alternatively you can roll between your palm

    15.Mild cracks are okay too while rolling as it helps in allowing moisture to dry up through the gap.

    make smooth ball

    16.Repeat to finish, add the shaped balls on a dry cloth.

    all seedais rolled and ready

    17.Prick the balls using a tooth pick just one prick for each ball.This step is optional but I recommend it strongly as it ensures no bursting seedai.

    prick with toothpick

    18.First test by adding one ball.

    heat oil add one ball to check

    19.Once it is fried well without any busting you can proceed with the rest in batches.

    once fried well then oil is ready

    20.Add few balls at a time.

    add few seedais to fry  at a time

    21.Roll over and fry until golden.

    roll over and fry until golden

    22.Strain oil, remove using a perforated ladle. Now repeat with other batches and finish.

    strain oil and remove the seedais

    23. Uppu seedai is ready.

    uppu seedai ready, drain in tissue paper

    Store in a clean dry airtight container. Keeps well even for a month.

    uppu seedai in a silver bowl

    Expert Tips

    • 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 teaspoon cumin seeds 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.

    Storing & Serving Suggestion

    Seedai can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a week.

    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 30 minutes are the tips to avoid bursting. Also while rolling do not roll tight, it is ok to have mild cracks in the seedai which will help the moisture to leave using that gap.

    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 seedai in 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 seedai then it will drink more oil and become soggy not crisp. Also if the dough is loose then it may drink more oil.

    If you have any more questions about this Uppu Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Uppu Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Uppu Seedai Recipe

    Seedai is a crispy snack offered to Lord Krishna in the auspicious occasion of Gokulashtami. Uppu Seedai is the salt version of seedai, a crispy and crunchy delicious snack. Learn how to make Uppu Seedai Recipe with easy tips to avoid bursting of seedai.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings2 cups
    AuthorSharmilee J

    Ingredients

    With Homemade Flour

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

    With Readymade Flour

    • 1 cup rice flour
    • 1 tablespoon urad dal flour
    • 1 tablespoon coconut grated
    • 2 tablespoon butter melted
    • 1/2 tablespoon sesame seeds
    • salt to taste
    • oil to deep fry

    Instructions

    • I used homemade flours that I made and stored – you can check the making in the recipe card. If using storebought flour also you need to roast it. Add 1 cup rice flour, roast until its easy to draw a continuous line as shown here, Set aside to coo
    • Next roast urad dal flour for 2 mins. Set aside to cool.
    • Roast coconut until there is no moisture and becomes dry. No need to roast until golden. Set aside to cool.
    • To a sieve add roasted rice flour and urad dal flour.
    • Sieve well. Discard the remains. Sieved flours ready.
    • Now add the sieved flours to a bowl along with meled butter, sesame seeds and roasted coconut.
    • Mix this well first to combine. Then add water little by little to gather.
    • Gather to make a soft dough like shown below. It should not be sticky.
    • Pinch a tiny portion from the dough.
    • Roll it with your three fingers to make a smooth ball. Do not roll tight just roll roughly.
    • Do not worry about making it a perfect round shape.
    • Alternatively you can roll it using your palms too. In case if it sticks you can apply little oil in your fingers and palm.
    • Mild cracks are ok too while rolling as it helps in allowing moisture to dry up through the gap.
    • Repeat to finish, add the shaped balls on a dry cloth.
    • Prick the balls using a tooth pick just one prick for each ball. This step is optional but I recommend it strongly as it ensures no bursting seedai.
    • First test by adding one ball.
    • Once it is fried well without any busting you can proceed with the rest in bacthes.
    • Add few balls at a time. Roll over and fry until golden.
    • Strain oil , remove using a laddle. Now repeat with other batches and finish.
    • Uppu seedai ready. Store in a clean dry airtight container. Keeps well even for a month.

    Video

    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 teaspoon 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.
    Nutrition Facts
    Uppu Seedai Recipe
    Amount Per Serving (125 g)
    Calories 784 Calories from Fat 432
    % Daily Value*
    Fat 48g74%
    Saturated Fat 22g138%
    Trans Fat 1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 17g
    Cholesterol 75mg25%
    Sodium 267mg12%
    Potassium 125mg4%
    Carbohydrates 78g26%
    Fiber 8g33%
    Sugar 1g1%
    Protein 12g24%
    Vitamin A 876IU18%
    Vitamin C 1mg1%
    Calcium 89mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Gokulashtami, Gokulashtami Essentials, RandomPosts, seedai recipes, Teatime snacks

    Reader Interactions

    Comments

    1. Divya Kudua

      August 17, 2011 at 1:31 am

      Yum,I can have it all on my own.Love it,but not too daring to try it on my own!Kudos to you!

      Reply
    2. Shanavi

      August 17, 2011 at 1:35 am

      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. Gayathri NG

      August 17, 2011 at 2:19 am

      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
    4. uma shankar

      August 17, 2011 at 2:20 am

      Awesome!

      Reply
    5. priya ravi

      August 17, 2011 at 2:27 am

      seedais are looking so perfect and crunchy. well explained steps sharmi. im tempted to try it soon.

      Reply
    6. Vimitha Anand

      August 17, 2011 at 2:37 am

      Seedai looks so perfectly done. Crunchy and yummy dear.

      Reply
    7. srividhya Ravikumar

      August 17, 2011 at 3:04 am

      wow..perfect seedai…lovely kutty krishna..

      Reply
    8. Prathibha

      August 17, 2011 at 3:17 am

      This looks delicious,love this perfect snack….:)

      Reply
    9. ANU

      August 17, 2011 at 3:19 am

      awesome seedai dear…love the crunch…and your clicks are awesome…

      Reply
    10. Vardhini

      August 17, 2011 at 3:19 am

      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
    11. Premalatha Aravindhan

      August 17, 2011 at 3:29 am

      wow it came out perfect,recipe is too gud…loved it.Kutti krishna luks amazing:)

      Reply
    12. RAKS KITCHEN

      August 17, 2011 at 4:26 am

      Wow,so beautiful seedais, the pics look divinely! Great work 🙂

      Reply
    13. Kalpana Sareesh

      August 17, 2011 at 5:02 am

      even am going to try this with ur method..thanks dear for tips n tricks..looks so good..

      Reply
    14. Satrupa

      August 17, 2011 at 5:06 am

      You introduced me to a new recipe …. looks very beautiful n delisshhh

      Reply
    15. Rekha shoban

      August 17, 2011 at 5:11 am

      super duper seedai!!!as usual nice click!

      Reply
    16. Shireen Sequeira

      August 17, 2011 at 5:36 am

      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
    17. Spandana

      August 17, 2011 at 5:55 am

      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
    18. Priti

      August 17, 2011 at 5:59 am

      I love this and you got it so perfect ….nice pics

      Reply
    19. Paaka Shaale

      August 17, 2011 at 7:23 am

      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
    20. M D

      August 17, 2011 at 7:42 am

      Gosh! Looks brilliant. Love those cute looking balls. 🙂

      Reply
    21. Sarah

      August 17, 2011 at 8:40 am

      ahh these look lovely and just perfect

      Reply
    22. Laxmi

      August 17, 2011 at 8:57 am

      looks perfect.. nice to know that it turned out success at the first time itself.. nice clicks.. love ur krishna idol..

      Reply
    23. Rumana Rawat

      August 17, 2011 at 10:59 am

      Awesome:)

      Reply
    24. Nisa Homey

      August 17, 2011 at 11:22 am

      Awesome!! Awesome!!…….amazing clicks…..

      Reply
    25. layaa

      August 17, 2011 at 12:41 pm

      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
    26. jeyashrisuresh

      August 17, 2011 at 1:45 pm

      great effort and the seedais turned out so well and cute clicks with krishnan idol. BTW, i like your kadai, and now iam seriously searching for a good kadai

      Reply
    27. Suma Gandlur

      August 17, 2011 at 2:01 pm

      I love them.
      As far as I know, resting them for abut 30 minutes is enough to avoid the bursting part. That's what we do. And pricking is not needed.

      Reply
    28. Now Serving

      August 17, 2011 at 2:22 pm

      Ahaa 🙂 First class post! Happy KJ to you and yours – seedais are outta sight!!!

      Reply
    29. Suja

      August 17, 2011 at 3:07 pm

      Crunchy and delicious..awesome clicks dear

      Reply
    30. Priya

      August 17, 2011 at 3:24 pm

      Feel like munching some..i'll keep aside for few minutes before frying, never tried pricking them,will try next time..

      Reply
    31. Priya (Yallapantula) Mitharwal

      August 17, 2011 at 6:30 pm

      Absolutely love that recipe 🙂

      Reply
    32. Krithi's Kitchen

      August 17, 2011 at 6:38 pm

      On seeing the pics, cant believe you are a first timer… A big kudos to you.. Great job Perfectly done… p.s. I dont think I still have the patience or courage to try this..

      Reply
    33. Sobha Shyam

      August 17, 2011 at 7:54 pm

      fabulous clicks, lovely explanations, a great recipe..

      Reply
    34. sangee vijay

      August 17, 2011 at 9:23 pm

      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
    35. divya

      August 18, 2011 at 1:03 am

      Woww… looks simply delicious and perfect.. beautiful presentation too.. thanks for sharing 🙂

      Reply
    36. Uma

      August 18, 2011 at 1:13 am

      I love to munch them. You made a perfect round shape seedai.

      Cheers,
      Uma

      Reply
    37. Shri

      August 18, 2011 at 2:28 am

      Love the cute laddoos…:-)

      Reply
    38. Manju

      August 18, 2011 at 5:07 am

      i never got the courage to make them..the bursting of course! they look just perfect!

      Reply
    39. Kurryleaves

      August 18, 2011 at 7:37 am

      well presented…perfectly done…

      Reply
    40. DEESHA

      August 18, 2011 at 8:15 am

      They look so perfect. I love the pictures sharmilee

      Reply
    41. Sanjeeta kk

      August 18, 2011 at 11:01 am

      Oh I am waiting for my MIL to make these seedai!

      Reply
    42. An Open Book

      August 18, 2011 at 1:34 pm

      have never had them but they look so darn cute

      Reply
    43. Angie's Recipes

      August 18, 2011 at 2:08 pm

      Very crunchy and delicious!

      Reply
    44. Zareena

      August 18, 2011 at 2:35 pm

      I remember eating this long back and fell in love with this crispy balls. Nice snaps.

      Reply
    45. Shobha Kamath

      August 18, 2011 at 5:11 pm

      Lovely pics ! They look delicious too!

      Reply
    46. Mahimaa's kitchen

      August 18, 2011 at 6:46 pm

      wow.. super. looks perfect without any cracks. krishnar cute a irukar.

      Reply
    47. Sheeja Krishnan

      August 21, 2011 at 1:59 am

      Sharmi, Thanks for the recipe. I tried it and came out pretty well..Your suggestion to prick them helped from bursting !!!Thanks a lot for that..

      Reply
    48. Vardhini

      August 23, 2011 at 3:01 pm

      Sharmi .. have you tried making this with store bought flour. Only the homemade flour worked fine for me.

      Vardhini

      Reply
    49. Sharmilee! :)

      August 23, 2011 at 3:21 pm

      @Vardhini : I havent tried but my friends have tried and said it came out good….the store bought flour we get should very fine.

      Reply
    50. sree

      August 10, 2012 at 1:44 pm

      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
    51. Pooja Rao

      August 19, 2013 at 9:07 am

      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
    52. Sharmilee

      August 24, 2013 at 6:55 am

      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
    53. SHARMILEE J

      August 24, 2013 at 10:28 am

      That does give a smile on my face to reply to a person with my name 🙂 Here we get raw rice seperately the one we use for pongal…I used that.

      Reply
    54. Sharmilee

      August 24, 2013 at 11:46 am

      🙂 ok thanks

      Reply
    55. Absolutely Serendipitous

      August 27, 2013 at 5:23 am

      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
      • SHARMILEE J

        August 27, 2013 at 5:34 am

        It was a typo…sorry I missed it…have added it now..thanks for notifying.

        Reply
      • Uma Ramesh

        September 01, 2013 at 6:36 am

        Hi Sharmilee.
        Wonderful.The tips are useful.u mentioned to sieve the flour to avoid any dust particles.is it safe to add coconut and sesame seeds.waiting for ur reply .Thx.Umaramesh.

        Reply
      • SHARMILEE J

        September 01, 2013 at 7:19 am

        Yes it is absolutely safe….

        Reply
    56. Durga Karthik.

      August 21, 2016 at 9:14 am

      The oil part has a tip.I think it should be very less.pls enlighten this part.

      Reply
    57. R. Shanthi

      August 23, 2016 at 4:11 am

      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
      • SHARMILEE J

        September 14, 2016 at 4:16 am

        Yes you can add chilli powder if you want

        Reply
    58. Krutika Eashwaran

      August 25, 2016 at 3:39 pm

      Thanx for da recipe…..followed it to the T ,came out very well….not even a single broken cheedai.

      Reply
    4.60 from 10 votes (10 ratings without comment)

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