August 10, 2012

Uppu Seedai

I could not wait to try out the seedais for Gokulashtami. I was intially very scared to make Uppu Seedai and Vella Seedai, but once I made them, I realized it is not very difficult. You just need to be "very extra" careful when making the dough. Fortunately, I didnt have any calamities while preparing the seedais... I mean the bursting, of course. At the end of the day, I was very content that I am capable of making yummy snacks at not much a risk!

Everyone generally gets confused with the proportions, so I kind of did some research online and went with Sharmi's Passion. So for anyone who is scared to try out these seedais but really want to make some, here's the recipe.

Makes: Approx 300 gms of Seedai


Rice Flour - 1 cup
Urad Dhall Flour - 2 tablespoons
Butter - 2 tablespoons
Coconut (grated) - 1 tablespoon
White Sesame Seeds - 1/2 tablespoon
Salt  - to taste
Oil - For frying
Water - 2-3 tablespoons


1.Sieve the rice flour and urad dhall flour twice individually, to make sure you get rid of small grains that remain in the flour.
2. Dry roast the rice flour and urad dhall flour separately for 3 minutes each.
3. Dry roast the sesame seeds till they turn a little golden brown.
4. Dry roast the coconut so that the moisture gets evaporated.
5. In a bowl, add the flours to sesame seeds, butter,coconut and salt.

6. Add water in three intervals very carefully and mix the dough well to form a smooth pasty dough.
7. Make small pea-sized balls and let them stay on paper or a piece of cloth for about 5 minutes.

8. Heat the oil and deep fry the seedais in medium heat till they turn golden brown. Make sure they turn golden brown evenly.

Yummy melt-in-the-mouth, crispy seedais are ready to eat!


1. Grease your hand with a bit of oil to avoid the dough sticking onto your palms.  

These tips will help you reduce the instance of seedais bursting:

1. Sieve the flours well and make sure you don't have any foreign materials. 
2. Dry roast the coconut.
3. Make sure the balls are not very tightly and evenly rolled. Seedais are not supposed to be evenly shaped. Just roll them for two seconds and leave them aside for about 5 minutes.  This allows the moisture to evaporate and thus the seedais will not burst when immersed in Oil.
4. Even after all this, if you are scared, you can prick each and every seedai with a toothpick and fry it. 

                        Hope you have a safe and enjoyable time making Seedais!

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