Salt Seedai Recipe is a traditional snack in Tamilnadu cuisine made during Janmashtami festival and It’s Lord Krishna’s favourite. I have heard so many stories waving around this seedai as bursting/blasting etc, etc…. The first time when I tried maybe before 4 or 5 years back, it really blasted and some seedai got stuck in the kitchen ceiling and oil splashed all over. It was a total disaster and I never imagined making it again. But if you understand the fact why it is bursting? there is nothing to get scared, the answer is the moisture – water content if leftover in any way makes it blast. I Google searched lots of recipes and watched so many videos to give it perfect. I have shared this uppu seedai recipe with step by step pictorial, tips to avoid the seedai blasting and a Short YouTube video too. Usually, the authentic version calls for homemade rice and urad dal flour, but I have used readymade ones, which is a shortcut method. Read it carefully till the end and try this yummy, crispy and flavourful snack on your own.
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.
- 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)
- 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.
Tips for Salt Seedai Recipe
- Dry roast the flours twice without changing the colour and there should not be any water content left.
- 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.
- Addition of coconut adds nice aroma, you can increase it to 2 tsp also. Roast the coconut properly without any moisture.
- Always use butter at room temperature or melt the butter and use it.
- Don't add butter more than mentioned otherwise the seedai disintegrates in oil.
- Add hing generously which lends a nice flavour to the uppu seedai recipe.
- Don't make bigger balls ( just little bigger than a pea is enough ) else it won't get cooked inside.
- I greased my fingers with coconut oil when making balls, which adds an extra flavour.
- 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.
- Drying the seedai for 15 to 30 minutes is a must (Step: 8 ) and it avoids the seedai blasting.
- 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.