Uppu Seedai Kara Seedai Recipe | Uppu Cheedai Salt Seedai | Uppu Seedai Recipe | How to make Cheedai | Gokulashtami Recipes | Janmashtami Special Dishes

Uppu Seedai Kara Seedai Recipe , Salt CheedaiGokulashtami/Krishna Jayanthi/Janmashtami is one of the important Hindu festivals celebrated as the birthday of Lord Krishna. Uppu Seedai Kara Seedai Recipe or Salted Seedai is one the snacks specially prepared for the occasion. 

We all know that Lord Krishna is fond of butter and sweets, so this day we prepare snacks and sweets that are Lord Krishna’s favourite. Uppu Seedai is one of them….Uppu means salt. Seedai is a very famous South Indian snack made from deep frying rice flour balls. Uppu Seedai Kara Seedai Recipe is very easy to follow but the probability of not getting it right is always there. It’s a little time consuming task, but worth all the effort. 

This innocent looking simple snack can scare the hell out of even very experienced cooks. In addition to the element of anxiety and excitement as to how it’s going to turn out…..the fear of bursting while frying and scattering hot oil all over my kitchen (hopefully only kitchen) is really scary!!! Seedai is known to create catastrophes in the kitchen!! This is one of the main reasons why I distanced myself away from preparing this snack.

Sometime back, I got this Uppu Seedai Kara Seedai Recipe from my dear friend…Thank you Raji for this wonderful recipe and……finally…..I did it!! It wasn’t that hard as long as you follow some precautions. I have listed out a few tips n tricks below based on my friends advice and also my experience….just follow them and you too can do it!!

Off to Uppu Seedai Kara Seedai Recipe!!

Uppu Seedai Kara Seedai Recipe , Salt Cheedai

 

 

 

Steps to follow for Uppu Seedai Kara Seedai Recipe:

 

You will need:

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

  • Homemade Rice flour: Click here to get the recipe for. You can also use Idiyappam flour or store bought flour.
  • Roasted Urad dal flour:  Take urad dal (black gram) in a pan. Dry roast over medium low heat until it becomes golden brown. Cool, and grind to a fine powder and sieve it. 

The ratio of rice flour to urad dal flour should be in the ratio 8:1 respectively.

  • In a pan over medium heat, dry roast rice flour until it is very hot. It should not change colour but at the same time there should be no moisture left in the flour. Transfer to a bowl.

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

  • In the same pan over medium heat, add roasted urad dal flour and roast till hot. Transfer it to the bowl with rice flour.
  • Finally, dry roast coconut in the same pan over medium heat.

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

Sieving of rice flour and urad dal flour is important because presence of any small particles or grains in it will cause the seedai to burst while frying.

Making the Dough:

  • Now, combine both the flours and let it to cool completely. 
  • Sift this flour again to get rid of any left out tiny granules, which is one of the main reasons for seedai explosions .
  • In a bowl, take flour, add asafoetida, butter, salt, roasted coconut and sesame seeds. Mix well until you get a crumbly mixture. You can check for salt and adjust it before kneading.
  • Add water little by little to make a soft dough. The dough should be crumbly but at the same time it should hold the shape if you gather.

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

  • Make small balls out of the dough and arrange it on a dry cloth or an absorbent tissue paper.
  • Do not press hard while shaping the balls. Gently use a feather light touch to roll until there are no creases or cracks on the balls. The science behind this is to allow the air trapped inside the dough to come out. The tighter you roll, the harder it will be for the air bubbles to escape causing the sudden bursting in the oil.
  • Leave the balls for half an hour to dry out. 

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

Deep-frying Seedai:

  • Heat oil in a deep pan over medium heat. Once the oil is hot, lower the heat and drop in the balls in batches and fry till golden brown.
  • Once the sizzling in the oil stops, remove them from oil and transfer to an absorbent tissue paper. Allow them to cool completely before storing in an air tight jar.

Uppu Seedai Kara Seedai Recipe, Salt Cheedai

  • Offer Seedai to Lord Krishna if you are making them for Gokulashtami/krishna Jayanthi.
  • I heard that usually they make two stick like seedais known as “pallu seedai” which is usually fried in the first batch and left near the pooja. It’s a belief that Krishna will eat these as he is a baby with no teeth.

Uppu Seedai Kara Seedai Recipe , Salt Cheedai

 

 

Tips & Tricks to avoid bursting of seedai while frying:

 

  1. Flour Texture:  The rice flour and urad dal flour should be very SMOOTH without any grains. Sift the flours at least twice to get smooth flour. Also, there should not be any moisture in the flour. So, dry roast well. This will prevent breaking of seedai while frying in oil. If the flour is wet or if it is not smooth, there may be high probability of bursting while frying seedai in oil. This is really very dangerous. Please be cautious if you are preparing seedai….more so if this is your first attempt. 
  2. Soft Balls: We just need to roll the dough to soft balls and not a very rigid balls as air trapped inside may also cause the seedai to burst. If you have any doubt or trying this for first time, one more tip is to prick the seedai with a small needle to avoid bursting. Don’t worry if the seedais have some cracks, this helps steam to escape while frying and this prevents bursting. 
  3. Dry Balls: Once you make the balls, let them dry out before frying them. This helps to dry out the remaining moisture if there is any. Any moisture in the balls also causes bursting of seedai.
  4. Using hot oil to make the dough: Adding a little hot oil (from the oil you are heating for deep frying) to the dough while mixing helps to avoid the disaster!!…This also gives a nice crunch to the seedai.

Uppu Seedai Kara Seedai Recipe , Salt Cheedai

 

A Quick Summary of Uppu Seedai Kara Seedai Recipe:

5.0 from 1 reviews
Uppu Seedai Kara Seedai Recipe | Uppu Cheedai Salt Seedai | Gokulashtami Recipes
 
Prep time
Cook time
Total time
 
Uppu Seedai Kara Seedai Recipe/Salted Seedai prepared for Gokulashtami is basically deep fried crisp balls made with rice flour & little urad dal flour.
posted by:
Recipe type: Snacks / Festive snack
Cuisine: Indian (South Indian)
Ingredients
  • 8 measures Homemade Rice Flour (I'm using a ladle)
  • 1 measure Urad dal flour
  • ½ teaspoon Asafoetida
  • 1 Tablespoon Butter
  • 1 Tablespoon Sesame seeds
  • 2 Tablespoon Coconut grate
  • Salt to taste
  • Required water to knead the dough
  • Required Oil for deep frying
Directions
  1. Dry roast the rice flour over medium heat until it is very hot to remove all moisture. Transfer to a bowl.
  2. In the same pan add roasted urad dal flour and roast it till hot.
  3. Transfer to the bowl with rice flour.
  4. Finally, dry roast coconut in the same pan.
  5. Once cool, combine both the flours and sift again.
  6. In a bowl, take flour, add asafoetida, butter, sesame seeds, roasted coconut and salt. Mix well until you get a crumbly mixture.
  7. Add water little by little to make a soft dough.
  8. Gently roll and make small balls out of the dough and arrange it on an absorbent tissue paper.
  9. Leave the balls for half an hour to dry out.
  10. Heat oil in a deep pan over medium heat. Once the oil is hot, lower the heat and drop in the balls in batches and fry.
  11. Once the sizzling in the oil stops, remove them from oil and transfer to an absorbent tissue paper. Allow them to cool completely before storing in an air tight jar.

 

My Notes:

  1. Check the detailed recipe for tips & tricks to avoid seedai bursting.
  2. Just roast the flours lightly as mentioned without changing its colour.
  3. The dough tends to dry faster. Moisten your hands, use little dough at a time and cover the rest with a damp cloth.
  4. Uniform heating is important for crispy seedais. Keep changing the heat between medium and low.
  5. Also ensure that you make small even sized balls, so that the whole batch will get cooked at the same time. Avoid making big balls as the inside will not get cooked properly.
  6. The colour of seedai depends on the amount of urad dal flour. The colour of the seedai will be on the lighter side if you reduce urad dal flour and darker if you add more. 
  7. You can add cumin seeds instead of sesame seeds or even add both.
  8. If Seedai bubbles too much after you drop into oil, it indiacates that the fat content in the dough is more. So, add more rice flour to the dough & knead. Increasing the butter quantity than mentioned may cause the seedai to dissolve in oil.
  9. Add generous amount of asafoetida as it is the main flavour in uppu seedai. 
  10. Adding coconut grating enhance the flavour. Seedai smells and tastes best from the next day.

Uppu Seedai Kara Seedai Recipe , Salt Cheedai

 

Hope you enjoyed Uppu Seedai Kara Seedai Recipe!!

Check out other SNACK RECIPES & FESTIVAL RECIPES from blog!!

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Happy Cooking 🙂

Cheers!!

Padma.

2 Comments:

  1. Thanks.May God blessss you.

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