Uppu Seedai Recipe | Salt Seedai Recipe

Salt Seedai Recipe

Uppu Seedai Recipe | Salt Seedai Recipe

Priya Santhamohan

Salt Seedai Recipe / Uppu Seedai Recipe is a traditional snack in Tamilnadu cuisine made during Janmashtami festival and It's Lord Krishna's favourite snack.

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Snack

Cuisine South Indian

Servings 1 Cup

Calories

Ingredients

  

• 1/2 Cup Rice Flour
• 1 tbsp Urad Dal
• 1/2 tsp Sesame Seeds
• 1 tsp Grated Coconut
• 1/2 tsp Jeera / Cumin Seeds (Optional)
• 1 tbsp Butter Link for Homemade butter
• 1/8 tsp Hing
• Salt As Required
• Oil (For deep frying)

Instructions

 

• First, measure and keep all the ingredients ready.
• To a heavy bottomed pan or non-stick pan, add the rice flour and urad dal flour. Dry roast it in low flame till nice aroma wafts.
• Sieve the flour once and again roast it for 1 minute without changing the colour. Sieve it again, the flour should be smooth and sieving twice is a must to avoid seedai blasting.
• Heat sesame seeds in a pan, it automatically pops up. Then roast the grated coconut to remove the moisture. Keep by side.
• To a wide bowl, add the roasted flours, hing, sesame seeds, coconut and butter (at room temperature).
• Add required salt, very little water at regular intervals and start mixing.
• The dough should be soft and pilable. Pinch a small portion of the dough and roll it into balls. Don't make bigger balls, it won't get cooked inside. Also, don't roll the balls tightly and smoothly (refer - tips section to know the reason).
• Keep all the rolled balls in a paper or cloth and let it dry for minimum 20 minutes. If you are afraid of seedai blasting, prick it with a needle as I have shown in the pic. Pricking with the needle avoid seedai blasting and the holes will not be seen much after frying. Heat oil in a pan, add few balls and fry in medium flame by constant stirring.
• When the shhhh sound ceases, remove it from oil and drain in a kitchen towel.

  Try this salt seedai recipe for this Gokulashtami festival.

Video

Notes

Tips for Salt Seedai Recipe

1. Dry roast the flours twice without changing the colour and there should not be any water content left.
2. Sieving the flours twice is a must, as if there are any small grains left, the seedai will blast. The flours should be smooth without any lumps.
3. Addition of coconut adds nice aroma, you can increase it to 2 tsp also. Roast the coconut properly without any moisture.
4. Always use butter at room temperature or melt the butter and use it.
5. Don't add butter more than mentioned otherwise the seedai disintegrates in oil.
6. Add hing generously which lends a nice flavour to the uppu seedai recipe.
7. Don't make bigger balls (just little bigger than a pea is enough) else it won't get cooked inside. 
8. I greased my fingers with coconut oil when making balls, which adds an extra flavour.
9. Don't roll the balls tightly or too smooth (little cracks is ok). If rolled tightly the air bubbles get trapped inside and the seedai start to burst.
10. Drying the seedai for 15 to 30 minutes is a must (Step: 8 ) and it avoids the seedai blasting.
11.  Furthermore, If you want to be more cautious, prick the seedai with a needle in 2 or 3 places. This method helps the moisture to escape when frying and it never blasts. Also, the holes will not be seen after frying.

Keyword Salt Seedai Recipe, Uppu Seedai Recipe

Method Uppu Seedai Recipe

1. First, measure and keep all the ingredients ready.

2. To a heavy-bottomed pan or non-stick pan, add the rice flour and urad dal flour. Dry roast it in low flame till nice aroma wafts.

3. Sieve the flour once and again roast it for 1 minute without changing the colour. Sieve it again, the flour should be smooth and sieving twice is a must to avoid seedai blasting.

4. Heat sesame seeds in a pan, it automatically pops up. Then roast the grated coconut to remove the moisture. Keep by side.

5. To a wide bowl, add the roasted flours, hing, sesame seeds, coconut and butter (at room temperature).

6. Add required salt, very little water at regular intervals and start mixing.

7. The dough should be soft and pilable. Grease your fingers with coconut oil, pinch a small portion of the dough and roll it into balls. Don’t make bigger balls, it won’t get cooked inside. Also, don’t roll the balls tightly and smoothly (refer – tips section to know the reason).

8. Keep all the rolled balls in a paper or cloth and let it dry for minimum of 20 minutes. If you are afraid of seedai blasting, prick it with a needle as I have shown in the pic. Pricking with the needle avoid seedai blasting and the holes will not be seen much after frying. Heat oil in a pan, add few balls and fry in medium flame by constant stirring. Don’t crowd the oil, add it in small batches only.

9. When the shhhh sound ceases, remove it from oil and drain in a kitchen towel.

Try this salt seedai recipe for this Gokulashtami festival.

Uppu Seedai Recipe