Salt Seedai
Uppu Seedai is a delicious crispy snack made special for Gokulashtami. Learn how to make uppu seedai with easy tips to avoid bursting of seedai!
Prep Time
120minutes
Cook Time
20minutes
Prep Time
120minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Soak the rice for at least 2 hours and drain the water, spread it in a clean cloth or newspaper to absorb the excess water.
  2. Grind it to a fine powder in a mixer.
  3. Sieve the flour (you can add the remaining coarse rice to the next batch grinding).
  4. Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.
  5. Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
  6. Give a fry for coconut gratings too. Just fry till excess moisture is gone. Now sieve again both the roasted flours together.
  7. Mix rice flour, urad flour, coconut gratings, sesame seeds, melt butter, asafoetida and salt well. Add water and make it to a soft pliable dough.
  8. Take small pinch and make into ball, try not to make it perfect round or not to give pressure while rolling. Do it gently.
  9. Repeat until you finish all the dough and arrange in a newspaper or dry clean cloth. Let it be for 15 minutes.
  10. Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
  11. Cook until the shh…sounds ceases. Drain in paper towel. Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.
Recipe Notes

Tips for avoiding seedai burst: Do not roll tightly with pressure, do not roll smooth. Do not shape perfect round shaped.
Also the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste.
Make sure you sieve the flours properly.
Make sure to add generous asafoetida in uppu seedai as it is the main flavour in the seedai.
After sieving, do not waste the coarse rice, you can use it while grinding second batch or even for drawing maakolam.
Do not add butter more than mentioned, otherwise it will dissolve in oil.
Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting.
Do not fry the rice flour until it turns in colour. Just heat it up. That’s enough.
You can add a tsp of coconut oil while making the dough for extra flavour.
Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.