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You are here: Home / Gokulashtami Recipes / Uppu seedai recipe, Salt seedai recipe | How to make uppu seedai

Uppu seedai recipe, Salt seedai recipe | How to make uppu seedai

August 17, 2011 by Sharmilee J 66 Comments

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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.
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Uppu seedai recipe

Uppu seedai recipe made from scratch with step by step pictures.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings2 cups

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

  • 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. 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.
  • 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.

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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Uppu seedai recipe quick video

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

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Karupatti seedai recipe, Palm jaggery sweet cheedai recipe
Veg Grilled Sandwich Recipe | Vegetable Grilled Sandwich
Instant Mango Pickle Recipe - Maangai Oorugai Recipe

Filed Under: Gokulashtami Recipes, RandomPosts, Teatime snacks

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Reader Interactions

Comments

  1. Divya Kudua says

    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 says

    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 says

    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 says

    August 17, 2011 at 2:20 am

    Awesome!

    Reply
  5. priya ravi says

    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 says

    August 17, 2011 at 2:37 am

    Seedai looks so perfectly done. Crunchy and yummy dear.

    Reply
  7. srividhya Ravikumar says

    August 17, 2011 at 3:04 am

    wow..perfect seedai…lovely kutty krishna..

    Reply
  8. Prathibha says

    August 17, 2011 at 3:17 am

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

    Reply
  9. ANU says

    August 17, 2011 at 3:19 am

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

    Reply
  10. Vardhini says

    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 says

    August 17, 2011 at 3:29 am

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

    Reply
  12. aipi says

    August 17, 2011 at 3:29 am

    Sp perfect rounds ~ crispy n addictive they look 🙂
    USMasala

    Reply
  13. Hari Chandana says

    August 17, 2011 at 3:32 am

    Such a delicious and traditional recipe.. looks absolutely perfect.. thanks for sharing dear 🙂
    Indian Cuisine

    Reply
  14. RAKS KITCHEN says

    August 17, 2011 at 4:26 am

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

    Reply
  15. Kalpana Sareesh says

    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
  16. Satrupa says

    August 17, 2011 at 5:06 am

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

    Reply
  17. Rekha shoban says

    August 17, 2011 at 5:11 am

    super duper seedai!!!as usual nice click!

    Reply
  18. Shireen Sequeira says

    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
  19. Spandana says

    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
  20. Priti says

    August 17, 2011 at 5:59 am

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

    Reply
  21. Paaka Shaale says

    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
  22. M D says

    August 17, 2011 at 7:42 am

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

    Reply
  23. Sarah says

    August 17, 2011 at 8:40 am

    ahh these look lovely and just perfect

    Reply
  24. Laxmi says

    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
  25. Rumana Rawat says

    August 17, 2011 at 10:59 am

    Awesome:)

    Reply
  26. Nisa Homey says

    August 17, 2011 at 11:22 am

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

    Reply
  27. layaa says

    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
  28. jeyashrisuresh says

    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
  29. Suma Gandlur says

    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
  30. Now Serving says

    August 17, 2011 at 2:22 pm

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

    Reply
  31. Suja says

    August 17, 2011 at 3:07 pm

    Crunchy and delicious..awesome clicks dear

    Reply
  32. Priya says

    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
  33. Priya (Yallapantula) Mitharwal says

    August 17, 2011 at 6:30 pm

    Absolutely love that recipe 🙂

    Reply
  34. Krithi's Kitchen says

    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
  35. Sobha Shyam says

    August 17, 2011 at 7:54 pm

    fabulous clicks, lovely explanations, a great recipe..

    Reply
  36. sangee vijay says

    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
  37. divya says

    August 18, 2011 at 1:03 am

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

    Reply
  38. Uma says

    August 18, 2011 at 1:13 am

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

    Cheers,
    Uma

    Reply
  39. Shri says

    August 18, 2011 at 2:28 am

    Love the cute laddoos…:-)

    Reply
  40. Manju says

    August 18, 2011 at 5:07 am

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

    Reply
  41. Kurryleaves says

    August 18, 2011 at 7:37 am

    well presented…perfectly done…

    Reply
  42. DEESHA says

    August 18, 2011 at 8:15 am

    They look so perfect. I love the pictures sharmilee

    Reply
  43. Sanjeeta kk says

    August 18, 2011 at 11:01 am

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

    Reply
  44. An Open Book says

    August 18, 2011 at 1:34 pm

    have never had them but they look so darn cute

    Reply
  45. Angie's Recipes says

    August 18, 2011 at 2:08 pm

    Very crunchy and delicious!

    Reply
  46. Zareena says

    August 18, 2011 at 2:35 pm

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

    Reply
  47. Shobha Kamath says

    August 18, 2011 at 5:11 pm

    Lovely pics ! They look delicious too!

    Reply
  48. Mahimaa's kitchen says

    August 18, 2011 at 6:46 pm

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

    Reply
  49. Sheeja Krishnan says

    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
  50. Meena Kannan says

    August 21, 2011 at 6:48 am

    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
  51. Vardhini says

    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
  52. Sharmilee! :) says

    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
  53. Kalyani says

    August 29, 2011 at 9:05 am

    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)

    Reply
  54. sree says

    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
  55. Pooja Rao says

    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
  56. Sharmilee says

    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
  57. SHARMILEE J says

    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
  58. Sharmilee says

    August 24, 2013 at 11:46 am

    🙂 ok thanks

    Reply
  59. Absolutely Serendipitous says

    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 says

      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 says

      September 1, 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 says

      September 1, 2013 at 7:19 am

      Yes it is absolutely safe….

      Reply
  60. Durga Karthik. says

    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
  61. R. Shanthi says

    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 says

      September 14, 2016 at 4:16 am

      Yes you can add chilli powder if you want

      Reply
  62. Krutika Eashwaran says

    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

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