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Seedai Recipe | Uppu Seedai Recipe

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 to make 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.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 145kcal

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

Serving: 1servings | Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 2mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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