UPPU SEEDAI RECIPE / SALT SEEDAI RECIPE–GOKULASHTAMI RECIPES

Uppu seedai / Uppu Cheedai / Salt seedai is the most important prasadam for Gokulashtami. People in Tamil nadu never fail to make this for Krishna Jayanthi festival. Many people especially beginners worry about bursting of seedai. So I have shared all the possible tips and tricks to avoid bursting. I have given my MIL’s traditional recipe of making uppu cheedai with homemade processed rice flour and urad dal flour. I follow this recipe 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 fail proof sweet seedai recipe too !

I know seedai must be the favorite snack for everyone just like murukku. Yes, Uppu cheedai / salt seedai is my family's favorite snacks. Whenever we visit Adayar Anandha Bhavan hotel, we buy a packet of seedai without fail. I am trying to make white colored seedai just like shops. I will share that recipe once I get it right. Friends, do try this easy uppu seedai recipe for Gokulashtami or during weekends for your kids. Do not worry about bursting. Just follow this recipe and make perfect seedai.
Watch out the full detailed video recipe for uppu seedai making with homemade processed flour and roasted urad dal flour preparations before you start. Hope you will find it useful :) Lets see how to make this Gokulashtami special recipe uppu seedai with step by step photos and video !

If you want to make seedai using store bought rice flour, please check THIS POST !

Uppu seedai - Video recipe

INGREDIENTS
1 cup - 200ml

Processed rice flour OR store bought rice flour – 1 cup Roasted urad dal flour – 1 tbsp Unmelted Butter – 1 tbsp ( soft, at room temperature) Salt and water – as needed Hing – 1/8 tsp Black sesame seeds – 1.5 tsp Grated coconut – 1 tsp Cooking oil - to fry seedai

METHOD

Grind the grated coconut in a dry mixie jar and 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 and urad flour in a bowl. Sieve once or twice.Add sesame seeds , hing and ground coconut powder. Lastly add the butter and blend it well with the flour using your fingers. Do not give too much of pressure to the flour. Add water and 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 and 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..

 

NOTE - TIPS AND TRICKS TO AVOID BURSTING OF SEEDAI

Dry roast the wet rice flour for few minutes slightly if  you 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 and fried 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 its not a proper round. Dry the seedai in a paper or towel for 30 minutes before frying. If you 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 you finish rolling all the seedai, it 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 you 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 you drop into oil , it shows the ghee or butter or oil  content is more. So add more rice flour to the dough and make again. The color of seedai depends on the color of urad dal flour. If you 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.

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