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Uppu Seedai Kara Seedai Recipe | Uppu Cheedai Salt Seedai | Gokulashtami Recipes

Uppu Seedai Kara Seedai Recipe/Salted Seedai prepared for Gokulashtami is basically deep fried crisp balls made with rice flour & little urad dal flour.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer / Snacks, Snacks / Festive snack
Cuisine: Indian (South Indian)
Author: Padma Veeranki

Ingredients

  • 8 Measures Homemade Rice Flour I'm using a ladle
  • 1 Measure Urad dal flour
  • 1/2 tsp Asafoetida
  • 1 tbsp Butter
  • 1 tbsp Sesame seeds
  • 2 tbsp Coconut grate
  • Salt to taste
  • Required water to knead the dough
  • Required Oil for deep frying

Instructions

  • Dry roast the rice flour over medium heat until it is very hot to remove all moisture. Transfer to a bowl.
  • In the same pan add roasted urad dal flour and roast it till hot.
  • Transfer to the bowl with rice flour.
  • Finally, dry roast coconut in the same pan.
  • Once cool, combine both the flours and sift again.
  • In a bowl, take flour, add asafoetida, butter, sesame seeds, roasted coconut and salt. Mix well until you get a crumbly mixture.
  • Add water little by little to make a soft dough.
  • Gently roll and make small balls out of the dough and arrange it on an absorbent tissue paper.
  • Leave the balls for half an hour to dry out.
  • 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.
  • 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.

Recipe Video

Notes

  • Check the detailed recipe for all the tips & tricks to avoid seedai bursting.
  • Just roast the flours lightly as mentioned without changing its colour.
  • The dough tends to dry faster. Moisten your hands, use little dough at a time and cover the rest with a damp cloth.
  • Uniform heating is important for crispy seedai. Keep changing the heat between medium and low.
  • 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.
  • 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. 
  • You can add cumin seeds instead of sesame seeds or even add both.
  • If Seedai bubbles too much after you drop into oil, it indicates that the fat content in the dough is more. So, add more rice flour to the dough & knead. Increasing the butter quantity more than the mentioned quantity may cause the seedai to dissolve in oil.
  • Add generous amount of asafoetida as it is the main flavour in uppu seedai. 
  • Adding coconut grate enhances the flavour. Seedai smells and tastes best from the next day.