Padhuskitchen


Uppu Seedai-Salt Seedai Recipe-Gokulashtami Recipes

by 34 Comments

Sri Krishna Jayanti also known as Gokulashtami, Sree Jayanti or Janmashtami is a Hindu festival that marks the celebration of the birth of Bhagavan Sri Krishna.On this day we prepare seedai both salted and sweet version. It is one of my favorite snacks.

 

Uppu Seedai

How to Prepare Uppu Seedai (salted seedai) Step by Step Recipe 

Ingredients needed

Raw Rice flour(Pacharisi mavu)- 2 cups
Urad dal flour – 3 tsp
Butter – 21/4 tbsp
Grated coconut – 2 tbsp (optional)
Chilli powder -1 tsp
Hing – 1/4 tsp
Salt as required
Oil for deep frying

(My apologies -In the video, I have mentioned it as 3 tsp of urad dal flour by mistake for 1 cup kozhukattai flour. It is 1 1/2 – 2 tsp of roasted, powdered and sieved urad dal flour
for 1 cup of kozhukattai flour.)

Preparation

Soak raw rice for 4 hours in water, drain the water completely and spread it in a cloth to dry. Then grind it to a fine powder.You can also grind it in a flour mill. Sieve it and keep it aside. We need 2 cups of this flour.

Then dry roast the rice flour till it becomes slightly hot to touch. Do not roast the flour until it changes color.

Dry roast whole urad dal till it turns golden brown. After it cools, grind it to a very fine powder and sieve it.We need 3 tsp of this powder/flour.

Mix hing and salt in a little water and keep it ready.

Method

Mix well rice flour, urad dal flour, grated coconut, butter, chilli powder, salt and hing first.

How to make seedai

Then sprinkle water and make a smooth dough. Do not add too much water.

Now grease your palms with oil and make small balls roughly from the dough.You do not have to make fine smooth balls. Make small sized balls (see pic below), so that it will get cooked well inside.

How to prepare uppu seedai

Spread the balls in a cloth for 10 minutes to dry if required.

Heat oil in a kadai, add a small ball of seedai, if it comes to the surface, the oil is hot enough to fry the seedais.

Now keep it in medium flame, drop a handful of balls gently into the oil and fry the balls.

Keep stirring so that it will get cooked evenly.

How to make uppu seedai

Once the frying sound subsides, remove the seedais with a slotted ladle and transfer to a colander to drain the excess oil.

Yummy and crunchy seedais are ready. Store it in an airtight container.

Tips –

To prevent seedai from bursting, sieve the flour after roasting.

Do not make very smooth balls.If you make smooth balls, air bubbles might get trapped inside which will result in bursting of seedai.

Also ensure that you make small even sized balls, so that the whole batch will get cooked at the same time.

Avoid making big balls as the inside will not get cooked properly.

Sieving of rice flour and urad dal flour is important because if there are any small particles or grains in it, it will cause the seedai to burst while frying.

Color of the seedai will change according to the quality of rice flour and urad dal.

Check out my vella seedai recipe also. Link for the recipe given below-

 

vella seedai

Wishing you all a Happy Krishna Jayanthi from Padhuskitchen.

More Krishna Jayanti Recipes

All Krishna Jayanthi Recipe compiled in one page to make festival cooking easier for you all.

Krishna Jayanthi Recipes 

If you like this recipe, then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen

Related posts:

Bread Rava Toast Recipe-Bread Sooji Toast Sandwich
Kambu Dosa Recipes-How to prepare Kambu (Bajra) Dosa-Pearl Millet Dosa Recipe
Mysore Rasam
Kootanchoru Recipe-Healthy One Pot Meal with Lentils-Greens-Vegetables




Reader Interactions

Comments

  15. archana

    Hi Padhu!
    Any tips how to avoid soft seedai? Mine dont turn out crunchy :'( Once I did make crunchy, following the same recipe next two times I had only non crunchy ones. I am thinking of giving up .

    Reply

  24. suresh Suresh

    1.Never skip the dry roasting of flour.
    2.Right oil temperature is very important. If very low that may not be cooked and it may absorb oil.
    3.If I'll very hot,appear very crispy and after some time ,inside it may become soft.
    4.Always maintain medium heat.Once a batch is done,slightly increase the flame until,you remove the seedais from flame.Then switch back to medium.
    5.The laddle, all vessels used and storage box should be absolutely dry.
    6.Allow the seedais in room temperature for few minutes after cooling.And then store it.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *