Thursday, August 9, 2012

Uppu Seedai-Salt Seedai Recipe-Gokulashtami Recipes

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 - 11/4 tbsp
Grated coconut - 2 tbsp (optional)
Chilli powder -1 tsp
Hing - 1/4 tsp
Salt as required
Oil for deep frying


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.


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.

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 

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

  2. perfect and yummy seedai.. very useful tips..

  3. Happy Krishna Jayanthi! prefect seedai I love it

  4. delicious and yummy !!! Join in Fast Food Event - Noodles .

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

    Priya Sankar

  8. wow....want a handful seedai for munching....looks very crispy and perfectly done :)

  9. 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

  10. 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.

  11. 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 .

  12. Archana - Try reducing the butter a little

  13. 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 :)

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

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

    2. Thanks Smt. Padhu. Happy Krishna jayanthi. Jayanthi Raghavan

  15. 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?

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

  17. 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 ?

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

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

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

  20. 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.

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

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

  22. Yummy peedai... I mean seedai!! Sorry typo!! 😅


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