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 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!
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:
- 1 cup rice flour
- 1 tbsp urad dal flour
- 1 tbsp coconut grated
- 2 tbsp butter (melted)
- 1/2 tbsp sesame seeds
- salt to taste
- oil to deep fry
Instructions
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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.
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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.
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Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.
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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.
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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.
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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:
- First dry roast coconut till moisture content goes,set aside.Melt butter and make it ready.
- 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.
- 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.
- Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.
- 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.
- 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.
- 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.
- 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.
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.
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.
Yum,I can have it all on my own.Love it,but not too daring to try it on my own!Kudos to you!
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
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..
Awesome!
seedais are looking so perfect and crunchy. well explained steps sharmi. im tempted to try it soon.
Seedai looks so perfectly done. Crunchy and yummy dear.
wow..perfect seedai…lovely kutty krishna..
This looks delicious,love this perfect snack….:)
awesome seedai dear…love the crunch…and your clicks are awesome…
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
wow it came out perfect,recipe is too gud…loved it.Kutti krishna luks amazing:)
Sp perfect rounds ~ crispy n addictive they look 🙂
USMasala
Such a delicious and traditional recipe.. looks absolutely perfect.. thanks for sharing dear 🙂
Indian Cuisine
Wow,so beautiful seedais, the pics look divinely! Great work 🙂
even am going to try this with ur method..thanks dear for tips n tricks..looks so good..
You introduced me to a new recipe …. looks very beautiful n delisshhh
super duper seedai!!!as usual nice click!
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
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 🙂
I love this and you got it so perfect ….nice pics
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 🙂
Gosh! Looks brilliant. Love those cute looking balls. 🙂
ahh these look lovely and just perfect
looks perfect.. nice to know that it turned out success at the first time itself.. nice clicks.. love ur krishna idol..
Awesome:)
Awesome!! Awesome!!…….amazing clicks…..
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.
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
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.
Ahaa 🙂 First class post! Happy KJ to you and yours – seedais are outta sight!!!
Crunchy and delicious..awesome clicks dear
Feel like munching some..i'll keep aside for few minutes before frying, never tried pricking them,will try next time..
Absolutely love that recipe 🙂
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..
fabulous clicks, lovely explanations, a great recipe..
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 !!!
Woww… looks simply delicious and perfect.. beautiful presentation too.. thanks for sharing 🙂
I love to munch them. You made a perfect round shape seedai.
Cheers,
Uma
Love the cute laddoos…:-)
i never got the courage to make them..the bursting of course! they look just perfect!
well presented…perfectly done…
They look so perfect. I love the pictures sharmilee
Oh I am waiting for my MIL to make these seedai!
have never had them but they look so darn cute
Very crunchy and delicious!
I remember eating this long back and fell in love with this crispy balls. Nice snaps.
Lovely pics ! They look delicious too!
wow.. super. looks perfect without any cracks. krishnar cute a irukar.
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..
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
Sharmi .. have you tried making this with store bought flour. Only the homemade flour worked fine for me.
Vardhini
@Vardhini : I havent tried but my friends have tried and said it came out good….the store bought flour we get should very fine.
looks good ! I tried it with home made flour too, with a little of maida and fried gram flour and its was perfectly ok.. But I love the method of making this flour from scratch too ! Should def help me for the kozhikottai that I plan to make soon 🙂
Kalyani
Last few days – Send in your carrot based dishes
Ongoing Event: Fasting Foods(Vrat ka Khaana Special)
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..
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.
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 🙂
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.
🙂 ok thanks
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?
It was a typo…sorry I missed it…have added it now..thanks for notifying.
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.
Yes it is absolutely safe….
The oil part has a tip.I think it should be very less.pls enlighten this part.
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.
Yes you can add chilli powder if you want
Thanx for da recipe…..followed it to the T ,came out very well….not even a single broken cheedai.