Uppu Seedai Recipe / Uppu Cheedai Recipe / Salt Seedai Recipe - Gokulashtami Special Recipes

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.

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. Will soon share vella seedai / sweet seedai recipe. Keep looking for them.

Preparation Time : 10 mins
Cooking Time : 5 to 7 mins per batch
Resting Time : 30 mins
Serves : 2
Recipe Source: Sharmis passions

Ingredients:

Homemade Rice Flour - 1 cup
Homemade Urad dal Flour - 1 tblspn
Soft Unsalted Butter - 2 tblspn at room temp
Salt to taste
Coconut - 1 tblspn (run the grated coconut in a blender once)
Cumin Seeds / Jeerakam -1 tsp (or sesame seeds/yellu)
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Water - a little more than 1/2 cup
Oil for Deep frying

Method:

Take rice flour in a kadai and roast them for couple of mins. Take them in a bowl,

Take urad dal flour in the same kadai and roast them for a min. Take them into the same bowl.

Take the coconut in the same kadai and roast them for a min. Take them into the same bowl.

Now 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:

1)Sifting and roasting flours and coconut is very important. It takes the moisture from them. So dont leave that step.

2)Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.

3)When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst.

4)You should use soft butter which is at room temparature for this.

5)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.

6)You can make this same recipe with store bought rice flour and urad dal flour. But sift it and roast it.

7)You can add sesame seeds instead of cumin seeds or even add both.

8)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.

Why Does Seedai Burst? TIPS TO AVOID THEM.

1)If your flour is sifted well, it may have some lumps so it will burst.

2)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.

3)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.

4)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.

5)Drying the seedai for 30 mins, will dry it out and remove any moisture from it . This will prevent them from bursting.

6)Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.

Pictorial: