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

Uppu seedai recipe / Salt seedai

Vella seedai recipe / Sweet seedai with jaggery

Uppu seedai recipe / Salt seedai for Gokulashtami / Krishna jayanthi festival

Cuisine: Indian

Category: Snacks

Serves: 60

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Processed rice flour OR Store bought rice flour – 1 cup
Roasted urad dal flour – 1 tbsp
Soft butter at room temperature – 1 tbsp (optional)
Hing / Asafetida – 1/8 tsp
Grated coconut – 1 tbsp
Black Sesame seeds – 1 tsp
Salt and water – as needed
Cooking oil – to deep fry

How to make uppu seedai – METHOD

Dry roast the processed rice flour for few minutes. Cool down and add urad dal flour. Sieve twice to avoid bursting.
Add salt, sesame seeds, powdered coconut and soft butter. Mix well.
Add water to rice flour gradually.
Make thick dough. Make small balls roughly. Dry in a cloth for 10 minutes.
Heat oil to deep fry in batches. Drop seedai and cook in low to medium flame till golden in color and bubbles cease.
Cool down completely. Store in a box and enjoy!

HOW TO MAKE UPPU SEEDAI – STEP BY STEP PICTURES

Click this LINK for processed rice flour

Grind the grated coconut in a dry mixie jar and make a powder.
If you are using homemade rice flour, first you 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 15 to 20 minutes 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. Stays good for a week.

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.