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Seedai | Uppu Seedai

Seedai is a crispy snack offered to Lord Krishna in the auspicious ocassion of Gokulashtami.Uppu seedai is the salt version of seedai, a crispy and crunchy delicious snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2 cups
AuthorSharmilee J

Ingredients

With Homemade flours:

  • 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 Flours:

  • 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. Incase if it sticks you can apply little oil ion 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
Seedai | Uppu Seedai
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.
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