Home Snack Uppu seedai | how to make uppu seedai – with video

Uppu seedai | how to make uppu seedai – with video

by Jeyashri suresh

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.Check out my

Check out this post, where my mom explains the tips and tricks to make uppu seedai and vella seedai

Uppu seedai

  Preparation Time : 30 mins | Cooking Time : 40 mins |Makes: 1 cup

    Home made rice flour   1 cup
    Urad dal flour  1 tsp
    Coconut (grated)   1 tblsp
    Sesame seeds  1 tsp
    Cumin | jeera  1/4 tsp (optional)
    Butter   1 tblsp
    Oil   for deep frying
    Coconut oil   few drops (optional)
    Salt  as needed
                                                                Video of seedai


uppu seedai

.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.
  • Roast the rice flour and urad dal 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.
  • In the pan add the sesame seeds and roast till slightly brown. roast the coconut also till golden brown.
  • In a wide bowl add the roasted flour, butter, cumin seeds (if adding,no need to roast) roasted sesame seeds, coconut, and salt. Sprinkle water little by little and make it into a smooth soft pliable dough.
  • 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.
  • Take out from hot oil and drain in a kitchen towel.
  • Repeat the same procedure for the rest of the seedais.
uppu seedai


  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. You can use store bought rice flour too.
  5. Idiyapam flour will not work out well uppu seedais.

You may also like


Sharmilee! :) August 16, 2011 - 5:33 am

Seedai looks so flavourful n tempting…I am posting the same too 2mrw 🙂 Luv the bg, flowers, bowl and the seedai clicks very much

RAKS KITCHEN August 16, 2011 - 5:49 am

Adding jeera is new to me,we only add sesame,will try out this time, hope it comes out good 🙂 clicks are so pretty…

Gopika Ram August 16, 2011 - 6:23 am

I love theese. We used to buy these all the time from bakeries 😀 Yumm 😀

Premalatha Aravindhan August 16, 2011 - 7:19 am

wow seedai luks perfect… Wonderful presentation,clicks are amazing.

Priti August 16, 2011 - 10:18 am

I love this …looks yum …nice clicks and Congrats on getting your domain 🙂

Chitra August 16, 2011 - 10:43 am

Nice post for gokulashtami. most people afraid abt its bursty nature. u made it perfect. i follow my MIL's method. it also comes out rite 🙂

Hari Chandana August 16, 2011 - 10:44 am

Traditional and delicious recipe.. looks super perfect.. thanks for the recipe dear 🙂
Indian Cuisine

Uma August 16, 2011 - 10:45 am

Good post for Krishnajeyanthi. Looks flavourful. Love it absolutely.


Saraswathi Iyer August 16, 2011 - 11:33 am

Great clicks I too posted same today. same pinch.

Ramya August 16, 2011 - 11:59 am

Seedai ..what a perfect and yummy snack to much on:-)this is my gramdma's specialty snack!!

Rekha shoban August 16, 2011 - 12:29 pm

perfect seedai…nicely presentation n lovely click pa!

Deepa August 11, 2020 - 1:05 pm

Thank you Jeya shri for sharing this wonderful recipe. I just adapted the recipe from your blog and seedai came out perfect in shape and colour. Thank you so much once again as your measurements are always perfect. I am following your blog from 2011 and you always surprise me with your recipes and I never faced a situation like your measurements didn’t work well for any recipes i tried.

GEETHA ACHAL August 16, 2011 - 12:30 pm

Tried it 2 – 3 times…But all the time flop…Scared to try it…But after seeing the pics…sure want to try again…Thanks…

Vimitha Anand August 16, 2011 - 1:34 pm

Seedais look so yummy and perfect for any festival

Krithi's Kitchen August 16, 2011 - 2:12 pm

Lovely step by step pics… great help for seedai making beginners like me 🙂

Reshmi Mahesh August 16, 2011 - 2:38 pm

These are very yummy…but I have never tried it..bookmarking this..lovely clicks…

Kalpana Sareesh August 16, 2011 - 2:40 pm

good one ..perfectly made..

LG August 16, 2011 - 2:53 pm

Looks like all you girls are geared up for Gokulasthmi. Saw muruku at Rak's place but could not comment. Now, got tempted looking at uppu seedai 😀 Step wise pictures are very useful. We add waamu/omam seeds(ajwain) to seedai(dont remember a kannada name for it at this moment :P)!

San August 16, 2011 - 3:03 pm

All time fav for gokulashtami, never ate this other than my grand mom's prep n krishna sweets. Loved the vibrant pics jeyashri.


Priya August 16, 2011 - 3:09 pm

My fav anytime, feel like munching some..prefect looking seedais..

Rinku Naveen August 16, 2011 - 5:57 pm

Uppu seedai looks so delicious! Super clicks too..

Nithu August 16, 2011 - 6:32 pm

Looks so authentic. Looking forward to Krishna jayanthi.

Deepti August 16, 2011 - 8:31 pm

perfect n lovely seedais….


மகி August 16, 2011 - 8:48 pm

Seedai looks yummmmm! 😛

Vidhya August 16, 2011 - 9:45 pm

I have never tried making kai murukku or seedai before. I think this year i should try..LOoks perfect Jaishree

Torviewtoronto August 16, 2011 - 10:37 pm

this looks wonderful delicious looking seedai

SravsCulinaryConcepts August 17, 2011 - 1:51 am

So tempting and loved those cute balls !!

Ongoing Event – CC-Appetizers

aipi August 17, 2011 - 2:17 am

They look delicious n highly addictive ~ thanks for sharing this wonderful recipe!

Shabitha Karthikeyan August 17, 2011 - 3:13 am

Perfect seedai to welcome lord krishna !! I never tried this may be this year I will!!Pictures are so tempting !!

ANU August 17, 2011 - 3:47 am

beautiful looking seedai…love the crunch….
and very cute picks too!

Prathima Rao August 17, 2011 - 6:31 am

Totally love this traditional recipe!!! Nice presentation 🙂
Prathima Rao
Prats Corner

Sensible Vegetarian August 17, 2011 - 10:24 am

Delicious one Jeyashri. Love the step by step pictures.

Shanthi August 17, 2011 - 10:43 am

Good post for srijayanthi… Looks crispy

Sudha Sabarish August 17, 2011 - 11:06 am

I just love seedai but very scarred that it will burst.

Sanctified Spaces August 18, 2011 - 11:04 am

Nice pictures. Good to see the step by step illustration.

DEESHA August 18, 2011 - 2:28 pm

I love this. The step by step pics are great n the pics a fab looking.

Akila August 18, 2011 - 3:31 pm

always loved it dear… never tried it.. will surely do… bookmarked…

Dish Name Starts with J

Kurryleaves August 18, 2011 - 6:04 pm

perfectly made…looks yumm

Nimmy Raghu August 22, 2013 - 5:46 am

Really perfect…I was searching for this recipe from long…will try it soon…thanks jeyasree for your recipes…tried your milk peda and it was just awesome.

Jeena suraj August 17, 2014 - 4:12 am

Step by step pics and procedures is very helpful. Will try it ..

RAJTHILAK April 29, 2016 - 4:17 pm

Can we prepare seeds With rice flour bought from the shop.

jeyashri suresh May 1, 2016 - 9:08 am

Yes you can do, nicely roast it as mentioned in the post.

RAJTHILAK April 29, 2016 - 4:18 pm

I tried ur recipe for pal payasam. It's awesome.

Unknown August 15, 2017 - 9:11 am

What would be the measure of a cup and 1tsp?
Am gonna try this today evening and i need the exact measure because i want this to turn out well.. please reply asap

jeyashri suresh August 16, 2017 - 2:01 am

Sorry if I am late. My one cup is 200ml. Next time if you have any urgent queries please message me in Jeyashri's kitchen Facebook page.

Usha September 2, 2018 - 9:49 am

Just tasted mine. Uppu seedai was perfect ?? something that I wanted to get it done the perfect way. Thank you so much jeyashri.

Aarthi July 22, 2020 - 11:27 pm

I always follow your recipe and get nice seedais. But they become soft after a few hours of making (though they are crisp until just a few minutes after I make them!) I’m unable to find what I’m doing wrong. Pls help !

Savithri August 10, 2020 - 10:24 pm

Instead of butter can ghee be added ?

Jeyashri suresh August 11, 2020 - 11:09 am

For murukku I have tried but never tried for seedai, So not sure about the outcome.

Deepa August 11, 2020 - 1:06 pm

Thank you Jeya shri for sharing this wonderful recipe. I just adapted the recipe from your blog and seedai came out perfect in shape and colour. Thank you so much once again as your measurements are always perfect. I am following your blog from 2011 and you always surprise me with your recipes and I never faced a situation like your measurements didn’t work well for any recipes i tried. L

Jeyashri suresh August 12, 2020 - 9:19 am

So happy to know, Thanks a lot deepa


Leave a Reply

%d bloggers like this: