UPPU SEEDAI | HOW TO MAKE UPPUSEEDAI.

   Uppu Seedai we make for  gokulashtami and the festival is nearing i wanted to post the uppu seedai recipe ,a traditional snack.  I used to do this every year and the recipe i got from a tamil magazine “Mangayar Malar” some 8 years back. Till date  i am following the same instruction. I can confidently make seedai without the fear of seedai getting burst.

    Though the first batch of seedai got slightly over fried the taste was too good. The second batch i took out on the right time. So you can see mixed colour of seedai in my picture.

RICE FLOUR	1 CUP
URAD DAL FLOUR	1 TBLSP
COCONUT(GRATED)	2 TBLSP
BUTTER	2 TBLSP
SESAME SEEDS	1/2 TSP
SALT	AS NEEDED
OIL	FOR DEEP FRYING
COCONUT OIL	1 TSP(OPTIONAL)

 

METHOD:

• Roast the rice flour in a dry pan on low flame . Be careful not to change the colour. Roast for 1-2 mins.
• Sieve this flour and roast it again.
• Repeat this process twice.
• Be very careful not to over roast the flour by changing the colour.
• Keep it aside.

For urad dhal Flour:

• Dry roast 4 tblsp of urad dhal in a pan.
• Just roast till golden brown.
• When it is cool, make it a fine powder in a mixie.
• Sieve the flour twice.
• Keep the flour in a airtight container till you use.

How to make seedai:

• In a wide vessel, add the rice flour and a tblsp of urad flour  and sieve this together to ensure even mixing.
• Add butter, cumin seeds, roasted sesame seeds.

• Roast the coconut as we do for coconut rice. this step we do to take out the excess moisture.
• Mix the coconut with the flour and add salt to this.

• Knead this into a pliable dough by slowly adding water to this.
• The dough should not be too tight. Otherwise the seedai will get cracked.
• Make it into small balls by greasing your hands with coconut oil and spread them in a newspaper.
• Do not roll them too hard, Just gently roll them and do not over do.

• Heat oil in a pan for deep frying.
• When the becomes hot, keep the flame in medium low.
• Throw in the seedai balls to the oil.
• Fry till the oil sound subsides.

• Repeat the same procedure for the rest of the seedais.
• The first batch which i made got slightly overfried, this you could make out from the colour.
• But the taste was too good .
• 

Notes:

1. Always roast the flour and sieve them twice.
2. While adding cumin seeds, sesame seeds, coconut check whether all the impurities are removed. Even a small stone or dust particle will make the seedai burst.
3. The seedai has to be fried in a medium low flame, as this will make it cook them inside too.
4. I used the store bought rice flour. You can wash and soak the raw rice for 1- 2 hours and dry them in a towel and make flour out of this.