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.