Uppu seedai is my doter’s favorite snack..Whenever we visit AAB , we buy a packet of seedai without fail. I have tried many times to bring white color but i have not succeeded yet..But i’ll keep trying till i get it...Friends, do give ur suggestions for white seedai . I’ll try for sure..This is my MIL’s recipe. I usually follow this every year . It comes out very well without bursting.Along with the normal round seedai we also make 2 small rod shaped “Seepankuzhal” for baby krishna ..Do refer my sweet seedai if interested !
Grind the grated coconut in a dry mixie jar & make a powder.
If u are using homemade rice flour,first u should dry roast the flour for few minutes in low flame till vapour starts to come.Its a must & should step to get seedai without bursting.
Take the roasted rice flour & urad flour in a bowl & sieve once or twice.Add sesame seeds , hing & ground coconut powder..Lastly add the butter & blend it well with the flour using ur fingers. Do not give too much of pressure to the flour.
Add water & make a non-sticky dough.Make sure there are no cracks. Roll the dough into small balls roughly in a paper or cloth. Do not roll very tightly. Use first three fingers to make balls..
Allow the balls to dry for 20-30 mins before frying.Heat oil in a kadai & deep fry them in batches in medium flame.Keep tossing the seedai to get a uniform color..
Remove when all the bubbles cease.Store in a box after it cools down..
Dry roast the wet rice flour for few minutes slightly if u are using homemade processed rice flour.
First important thing to avoid bursting is to “SIEVE” the flour once or twice.. U should sieve all the flour ( urad dal flour , rice flour & gram flour if u use). Sieving the flour properly reduces 90% of bursting..
Secondly u should not roll the seedai very tightly. U should roll it to a loose ball using three fingers.No problem if it not a proper round..
Dry the seedai in a paper or towel for 30 minutes before frying..If u want to deep fry immediately prick the seedai with a small needle to avoid bursting.. Most of the time pricking may not be necessary because by the time u finish rolling all the dough , seedai would have dried..
Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai.Color variations may be there slightly. But u can check whether it bursts or disperses in oil..
If this seedai breaks or dissolves in oil , it means fat ( ghee / butter) content may be more or oil temperature is too high or too low.
If Seedai bubbles too much after u drop into oil ,it shows the ghee or butter or oil content is more..So add more rice flour to the dough & make again..
The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown , seedai will also turn brown.
Uniform heating is also important. In my observation, low to medium flame is sufficient to get a well cooked , nice color seedai..Keep tossing every now and then..