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janmashtami | krishna jayanthi recipesUppu seedai | how to make uppu seedai

Uppu seedai | how to make uppu seedai

Jeyashri suresh
By Jeyashri suresh
UPPU SEEDAI

Uppu seedai | how to make uppu seedai – Seedai recipe with full video and step-by-step pictures.

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 21 years back. I was a beginner at that time and saw that recipe in the magazine, basically they gave a lot of tips for beginners. Those days making STD phone calls to amma was too expensive. Being a newly married with zero experience in Bakhshanam making, I managed to do this with the help of the tips given in the book.

I could say it’s a huge success without bursting of single seedai. Later year after year I could perfect the same recipe. Till today I am following the same recipe and I can confidently make seedai without any fear. Vella seedai and uppu seedai, if you follow the recipe perfectly, you will surely get the perfect results.

Check out the Vella seedai recipe. Also, check out aval murukku, thattai, arisi murukku, and curd murukku.

Check out this post, where my mom explains the tips and tricks to make uppu seedai and vella seedai. Check out our collection of Janmashtami recipes

If you are a working mom or have a small kid around or have no time to do any elaborate dishes for neivedyam, check out these 5 easy janmashtami recipes.

 

Uppu seedai
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5 from 1 vote

Uppu seedai recipe

Crispy homemade seedai with detailed tips and tricks
Course Festival recipes,, Snack
Cuisine Indian, South Indian
Keyword Festival recipes, Janmashtami recipes, Janmastami recipes, uppu seedai
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 cup
Author Jeyashri suresh

Ingredients

  • 1 cup Rice flour
  • 1 tsp Urad dal flour
  • 1 tbsp Coconut grated
  • 1 tsp Sesame seeds
  • ¼ tsp Cumin | jeera
  • 1 tbsp Softened Butter
  • Oil for deep frying
  • Coconut oil few drops optional
  • Salt as needed

Instructions

.For urad dal Flour:

  • Dry roast 4 tbsp of urad dal in a pan
  • Just roast till golden brown.
  • When it is cool, make it a fine powder in a mixie.

Let's make seedai

  • Roast the rice flour and urad dal flour in a dry pan on a low flame. Be careful not to change the color. 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 spreading them on a newspaper.
  • Do not roll them too hard, Just gently roll them and do not overdo them.
  • Heat oil in a pan for deep frying.
  • When the becomes hot, keep the flame at medium-low.
  • Throw the seedai balls into the oil.
  • Fry till the oil sound subsides.
  • Take out from the hot oil and drain in a kitchen towel.
  • Repeat the same procedure for the rest of the seedais.

Video

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Notes

1. Always roast the flour and sieve them twice.
2. While adding cumin seeds, sesame seeds, and 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 on 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.

For urad dal Flour:

  • Dry roast 4 tbsp of urad dal in a pan
  • Just roast till golden brown.
  • When it is cool, make it a fine powder in a mixie.
Seedai
  • Let’s make seedai.
  • Roast the rice flour and urad dal flour in a dry pan on a low flame. Be careful not to change the color. 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.
uppu seedai
  • 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 spreading them on a newspaper.
  • Do not roll them too hard, Just gently roll them, and do not overdo them.
uppu seedai
  • Heat oil in a pan for deep frying.
  • When the becomes hot, keep the flame at medium-low.
  • Throw the seedai balls into the oil.
  • Fry till the oil sound subsides.
  • Take out from the hot oil and drain in a kitchen towel.
uppu-sedai
  • 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, and 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 on a medium-low flame, as this will make it cook them inside too.
  4. You can use store-bought rice flour too.
  5. Idiyappam flour will not work out well uppu seedais.

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51 COMMENTS

    • 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.

  17. 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)!

  42. 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

  44. 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 !

  46. 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

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