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Uppu Seedai-Salt Seedai Recipe-Gokulashtami Recipes

August 9, 2012 by PadhuSankar 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 Recipe

 

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 

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Filed Under: Festival Recipes, Snacks, Uncategorized, Video Recipe Tagged With: Rice flour, Uncategorized




Previous Post: « Aval Payasam-Aval Payasam Recipe with Jaggery-(Sri Krishna Jayanthi)
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Reader Interactions

Comments

  1. Premalatha Aravindhan

    August 9, 2012 at 10:25 am

    wow perfect seedai,love it…

    Reply
  2. PT

    August 9, 2012 at 10:26 am

    so cute.. like it..

    Reply
  3. simran

    August 9, 2012 at 11:06 am

    Happy Krishna Jayanthi to you too…..very nice seedai.

    Reply
  4. Rekha

    August 9, 2012 at 11:36 am

    perfect and yummy seedai.. very useful tips..
    http://www.indiantastyfoodrecipes.com/

    Reply
  5. APARNARAJESHKUMAR

    August 9, 2012 at 11:56 am

    picture is so nice

    Reply
  6. Veena Theagarajan

    August 9, 2012 at 1:00 pm

    Happy Krishna Jayanthi! prefect seedai I love it

    Great-secret-of-life.blogspot.com

    Reply
  7. Shama Nagarajan

    August 9, 2012 at 1:57 pm

    delicious and yummy !!! Join in Fast Food Event – Noodles .

    Reply
  8. Suja Manoj

    August 9, 2012 at 2:11 pm

    Perfect and yummy,love it.

    Reply
  9. Kannada Cuisine

    August 9, 2012 at 2:13 pm

    Happy Gokulastami 🙂

    Reply
  10. Reshmi Mahesh

    August 10, 2012 at 2:07 am

    Perfect delicious seedai..

    Reply
  11. priya

    August 10, 2012 at 8:51 am

    your recipes are really good and mouth watering. Happy krishna jayanthi and adi krithigai

    Priya Sankar

    Reply
  12. Kavitha

    August 10, 2012 at 6:12 pm

    wow….want a handful seedai for munching….looks very crispy and perfectly done 🙂

    Reply
  13. Meenakshi Moorthy

    September 17, 2012 at 12:41 pm

    mam i got it with nice taste but its butsting inbetween and its very soft i need it some wat hard so tat it tastes better, pls suggest me some tips for that

    Reply
  14. PadhuSankar

    September 17, 2012 at 3:34 pm

    Dear Meenakshi

    You should sieve the flour well.Even if there a any small particles, it will cause bursting. If you want it hard, reduce the amount of butter a little.

    Reply
  15. archana

    August 29, 2013 at 3:52 pm

    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
  16. PadhuSankar

    September 1, 2013 at 1:48 am

    Archana – Try reducing the butter a little

    Reply
  17. Geetha Bhagendran

    September 7, 2013 at 12:35 am

    I tried your uppu seedai, CAme out really well 🙂 The quantities and the tips you give are really helpful for beginners like us! Keep up the good work 🙂

    Reply
  18. shweta sreeram

    August 14, 2014 at 3:49 pm

    dear padhu!!
    would like to try this recipe this janmashtami!! how many cheedais can be made using the quantities mentioned by you?
    shweta

    Reply
    • Padhu Sankar

      August 15, 2014 at 12:04 pm

      I have never counted but it will be enough for a family of 4.

      Reply
    • Jayanthi Thirumala

      August 23, 2016 at 6:54 am

      Thanks Smt. Padhu. Happy Krishna jayanthi. Jayanthi Raghavan

      Reply
  19. Sowmya Ram

    August 16, 2014 at 6:09 pm

    Hi, I tried your receipe. The seedais came out very crispy and tasty. However after one day, they became soft. What did I do wrong?

    Reply
  20. Prameela Bhat

    August 6, 2015 at 2:01 pm

    Tried this recipe and came out well ,will be posting this recipe in my blog too … Thanks so much !

    Reply
  21. Subha

    August 22, 2015 at 6:54 am

    Hi one doubt. In uppu seedai you have have told to soak rice for 4 hrs and vellai seedai for 1.5 hrs. Can I soak for 2 hrs ?

    Reply
    • Padhu Sankar

      August 24, 2015 at 9:55 am

      Yes, you can soak for 2 hours.

      Reply
  22. Vaishnavi

    September 1, 2015 at 2:02 am

    Can I use store-bought rice flour instead of raw rice?

    Reply
    • Padhu Sankar

      September 1, 2015 at 5:32 am

      It will not be good. Prepare rice flour as mentioned above. You can grind it in mixie though it will take time.

      Reply
  23. Sugandhi chakraborty

    September 5, 2015 at 9:13 am

    Dear padhu
    Can you add ghee instead of butter for the uppu seedai

    Reply
    • Padhu Sankar

      September 7, 2015 at 7:55 am

      I have not tried it with ghee yet.

      Reply
    • Vidya Vinod

      August 26, 2016 at 4:12 am

      Thanks for the recipe.It came out really well..

      Reply
  24. suresh Suresh

    August 7, 2017 at 5:18 pm

    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
  25. dhanalakshmi mohan

    August 11, 2017 at 5:06 am

    For Vella seedhi, jaggery water to be cooled before adding to rice flour.

    Reply
    • Padhu Sankar

      August 11, 2017 at 9:57 am

      Click the vella seedain picture for the detailed recipe. It should be warm.

      Reply
  26. Unknown

    September 9, 2018 at 10:23 am

    Good job

    Reply
  27. Aswini Arvind

    August 10, 2020 at 9:09 am

    Hi padhu
    Can we prepare the rice flour a day before and keep it ready ?

    Reply

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