Uppu Seedai Recipe – It’s a traditional recipe prepared on special occasions like Janamashtami or Gokulashtami for Lord Krishna.
Some people call it as Cheedai also, It depends on the region. This recipe is very famous in South India. There are many versions available, they are Vella Seedai, Uppu Seedai and Pepper Seedai. This recipe is like passing from generation to generation. When we were kids, our grandmother and mother used to prepare this, They make a whole container, but it gets vanished very soon. We didn’t know the difficulty of this recipe. As I started to cook on my own, I realized, this recipe looks simple. But there are some strict notes to be followed to get the perfect crunchy seedai.
No need to get tensed, just keep cool and think, you are going to make a perfect one. If I can make, I guess anyone can make 🙂 It’s not only prepared on Janmashtami, you can prepare for other occasion like Diwali or simply for tea time snack as well. After all homemade snack is always better than store bought.
Notes: (Keep the following things in mind while making these Seedai)
- Sieve the dry flours at-least twice.
- Do not make the dough very dry or runny. Get the perfect smooth dough.
- Do not press too much while making the small balls. If the air gets trapped inside, then it will lead the oil to splutter. You might get hurt.
- Place the balls on the clean cotton towel or kitchen towel. Allow them dry at room temperature for minimum 15 mins. Do not dry under the fan.
- Heat Oil on medium flame, first check with one seedai, if it comes out good, then make in batch wise.
- While frying the seedai, You need to make sure, it is fried properly, otherwise Seedai will become soft. Even after the sound reduces, you have to wait for the bubbles to reduce. It might take some time, make sure to cook on low or medium flame.
- Raw rice – 1 cup
- Urad dal – 2 tbsp
- Gram flour – 1 tbsp
- Butter – 2 tbsp
- Carom seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida – 1/4 tsp
- Grated Coconut – 3 tbsp
- Salt – required level
- Oil – to deep fry
- Get all the ingredients ready. First soak the rice for minimum 1 hour and spread it on the clean cloth to remove the excess water and moisture. Once it is dry, make a fine powder of it. Sieve the rice flour at least twice.
- Now fry the urad dal on low or medium flame until the aroma spreads and the color of the urad dal changes. Cool down completely and grind to a flour. Sieve it properly.
- Now fry the grated coconut on low flame, just to remove the excess moisture from the coconut and add it to the sieved flours.
- Now add gram flour, cumin seeds, carom seeds, asafoetida and gram flour. Mix all the dry ingredients properly.
- Now melt the butter and it to the dry flours. Mix well. Then add 1 tbsp of water at a time and start kneading the dough.
- Make sure to get the soft, smooth dough.
- Now take a small piece of dough and roll into small balls and place it on a clean towel.
- Allow them to dry at room temperature of at least minimum 15 mins. Meanwhile, heat the oil on medium flame.
- Once the oil is heated, first check with one ball, if the bubble comes properly without any oil splutter, then you are good to go.
- Fry in small batches. Allow them to fry for minimum 2 to 3 mins, wait for the bubbles to reduce. Once it is done, drain on a paper towel.
- Allow them to cool down on room temperature and store it in an airtight container and enjoy. Perfect Uppu Seedai is ready.
Happy Cooking 🙂