Go Back
+ servings
Print

Wheat flour uppu seedai recipe

Wheat flour uppu seedai is a twist to the traditional seedai recipe using wheat flour.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 cups
Calories
Author Sharmilee J

Ingredients

  • 1 cup heaped wheat flour (chapathi flour)
  • 1/4 cup rice flour
  • 1 tbsp urad dal flour
  • 3 tsp melted butter
  • 1 tsp white sesame seeds
  • a tiny pinch hing
  • salt to taste
  • water as needed
  • oil to deep fry

Instructions

  • Measure wheat flour and transfer the flour to a clean white cloth.Bring the ends and tie a knot so that no moisture goes inside.Steam cook for atleast 20mins.I used my idli steamer with water underneath, and placed the bag on my idiyappam plate as shown.Keep covered with a lid and steam cook.
  • After 20mins, let it cool down a bit.Once its warm enough to handle open the bag.Break the lumps with a spoon.Now sieve it, discard the coarse mixture.
  • In a mixing bowl, add sieved wheat flour,rice flour and urad dal flour.Mix well.
  • Add melted butter,sesame seeds,salt and hing.
  • First mix well using your finger tips so that the distribution is even.Now add water little by little.
  • Mix well to form a smooth nonsticky dough.Now pinch a small portion.
  • Roll into a ball slightly bigger in size than a pea.Similarly finish the entire dough by rolling into small balls.Place them on a cloth so that it absorbs extra moisture.Heat oil in a pan - add the balls in batches and fry.
  • It will take time to cook so fry patiently, keep rolling over for even cooking.Deep fry until golden brown.Drain in tissue paper.Store in airtight container and enjoy.

Notes

  • Make sure to sieve the flours.
  • Roll the balls gently not tight, don't apply pressure while rolling.
  • Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas
  • 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.So always cook in medium low flame.
  • I used homemade wheat flour.You can use store bought flour too.
  • The dough should be nonsticky, the texture of flour should be same like rice flour after steaming.