Uppu Seedai is a popular south indian snack made with rice flour, urad dal flour and coconut specially during krishna jayanthy. These crunchy bite size balls taste so delicious but considered complicated because some people has experienced seedai bursting accidents. In this blog post, I have covered tips and tricks of the recipe for perfect seedai and techniques I have learned over the years to avoid seedai from bursting. Learn how to make seedai with step-by-step pictures & instructions.
Uppu Seedai Recipe
Seedai one of the must make snacks for krishna jayanthi. This is my first attempt in making them. I have heard about disastrous stories of seedai bursting, so i kind of stayed away from them. And also we have shops here where they sells yummy crispy seedai. So never thought of making them in home. Since gokulashtami is around the corner and seedai is a must recipe to offer god. I decided to try it and post it here.
Table of Contents
About Seedai
Seedai is a popular south indian snack made specially during gokulashtami. Seedai is made with rice flour, urad dal flour, coconut, cumin seeds. The dough is made and shaped into tiny balls which are then fried till crispy. These crunchy snacks remind me of my childhood days. Making perfect seedai needs some tips and tricks which I have covered in this post. Also check out my vella seedai and karupatti seedai.
Making the perfect and traditional seedai needs few preparations in advance. To get it right, you have to make rice flour and urad dal flour at home. But you can use store bought flours too. Other than that it is pretty easy. I have compiled all the reason why seedai burst in my notes section, so please make sure to check that.
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Ingredients for Uppu Seedai
Rice Flour
You can use homemade or store bought rice flour. The flour which you use should be very fine. If it is not ground finely, then it will have small grain which makes the seedai burst.
Urad Dal Flour
A small amount of urad dal flour goes in the making of seedai. Make sure you roast them till golden brown and use.
Coconut
Freshly grated coconut is used. Make sure you grind the coconut in a blender till it is super fine and even. Coconut is roasted till golden brown in a dry pan and then used in seedai.
Butter
I found out that mixing butter into the flour will make the seedai crispy and golden brown.
Success Tips to Prevent Seedai From Bursting
Remove Moisture
- Sifting and roasting flours and coconut is very important. It takes the moisture from them. You can make this same recipe with store bought rice flour and urad dal flour. But sift it and roast it.
- Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.
Resting Seedai
- Drying the seedai in a dry cloth for 30 mins.
- This will dry it out and remove any moisture from it . This will prevent them from bursting.
Rolling Dough
- When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst.
- You should use soft butter which is at room temperature for this.
The Needle Trick
- If you are scared and trying this for first time, then take a needle and prick holes on all seedai. This will prevent them from bursting.
Frying Seedai
- Always do test batch when frying seedai.
- When frying seedai. Always fry on medium high heat. If you fry seedai on very high heat then it will get colour outside but wont be cooked in the middle. So be careful while frying.
Uppu Seedai (Step-wise Pictures)
1)Homemade Rice flour sifted
2)Homemade Urad dal flour Sifted
3)Take Sifted rice flour in a kadai and roast on low heat.
4)Once they are roasted take it in a bowl.
5)Now add in urad dal flour.
6)and roast them till light golden
7)Add roasted urad dal to the same bowl.
8)Take grated coconut in the kadai. I like to run the coconut in a blender till it is finely crushed and use that.
9)This roasting part helps to remove the excess water from the coconut.
10)Take the roasted coconut in the same bowl.
11)Add in salt.
12)Add in cumin seeds
13)Add in asafoetida also.
14)Now add in soft butter. You can use ghee also.
15)Rub the butter into the flour till it is evenly incorporated.
16)Like this.
17)Add in water to make a soft dough. Don't add too much water.
18)Dough is ready.
19)take small portion of the dough.
20)Shape it into smooth ball. Make sure you roll gently without giving much pressure.
21)I spread the balls in a dry cloth and let it sit for 30 mins in the dry cloth. This absorbs any excess moisture from the dough.
22) Always do a test fry. Drop few balls in hot oil and fry. Make sure you stand back when frying. If this didn't pop then you are good to go.
23)Strain this.
24)Drop the seedai into the oil. Make sure you fry the seedai on low to medium heat and not on super high heat.
25)Fry on low heat till it gets light golden in colour.
26)Strain on some paper towel and leave them to cool completely.
26)Serve
Frequently Asked Questions
Why Does Seedai Burst?
- If your flour is not sifted well, it may have some lumps so it will burst.
- The flour which you use should be very fine, if it is not ground finely, then it will have small grain which makes the seedai burst.
- Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting.
- If you roll the balls tightly then the air bubbles will be trapped inside the seedai. This will make them burst. So roll gently and softly.
- Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.
📖 Recipe Card
Seedai Recipe | Uppu Seedai Recipe
Ingredients
- 1 cup Rice Flour
- 1 tbsp Urad dal Flour
- 2 tbsp Unsalted Butter (Soft)
- Salt to taste
- 1 tbsp Coconut
- 1 tsp Cumin Seeds
- ¼ tsp Asafoetida
- ½ cup Water (add more if needed)
- Oil for Deep frying
- 1 tsp Sesame seeds (optional)
Instructions
- Take rice flour in a kadai and roast them for couple of mins. Remove them to a bowl.
- Now add urad dal flour in the same kadai and roast them for a min and remove the same bowl.
- Take fresh coconut in a blender and grind them without adding water till it resembles fine texture. Add this to the dry kadai and roast on low heat till moisture is gone. Add the coconut to the rice flour mixture.
- Add in soft butter, salt, cumin, asafoetida and rub well with your fingers.
- Add water slowly and knead it to a soft dough.
- Take small portions of dough and roll it very gently into a ball. Repeat this with the remaining dough. Place these balls in a dry towel for 30 mins. This will help the balls get dry.
- Heat oil for deep frying. First to check for any bursting, drop few balls in oil and step away. Come back after 3 to 4 mins. it will be golden. Drain, if there is no bursting then continue.
- Drop the balls in and fry for 5 to 7 mins on medium high heat till they turn golden. Keep stiring inbetween.
- Drain in tissue paper. Repeat.
- Let it cool down for 10 mins. Serve.
Notes
Remove Moisture
- Sifting and roasting flours and coconut is very important. It takes the moisture from them. You can make this same recipe with store bought rice flour and urad dal flour. But sift it and roast it.
- Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.
Resting Seedai
- Drying the seedai in a dry cloth for 30 mins.
- This will dry it out and remove any moisture from it . This will prevent them from bursting.
Rolling Dough
- When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst.
- You should use soft butter which is at room temperature for this.
The Needle Trick
- If you are scared and trying this for first time, then take a needle and prick holes on all seedai. This will prevent them from bursting.
Frying Seedai
- Always do test batch when frying seedai.
- When frying seedai. Always fry on medium high heat. If you fry seedai on very high heat then it will get colour outside but wont be cooked in the middle. So be careful while frying.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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sindhuja
Wow nice job arthi....
Hamaree Rasoi
Seedai looks so wholesome and mouthwatering. Excellent pics as well.
Deepa
hindu
abhaaaa...it is really tempting...mouth watering...will prepare on the day of krishnastami
hindu
super...
saraswathi viswanathan
U already fried rice n dhall flour while making.. Need to fry again for seedai ah ma.
Aarthi
@saraswathi viswanathanif u are using store bought ones, fry them. else dont need
sr devraj
Hmmmm Lovely site... I love to eat jaaaaaaamun.. from the makers of hanuman chalisa keep blogging admin with nice recipes
ANUSHA
Hi.. loved the recipe... Can we try with hot ghee too?
Anonymous
Thanks a ton 😀 jus nw made seedai using ur recipe fa Krishna jayanthi.. It cam out tooo well.. !!