About
Uppu Seedai or Uppu Chedai and Vella seedai are dishes offered to lord Kirshna on his birthday. The thought of this festival brings back s mnay beautiful memories from our childhood. The rains, chilren playing, mom frying the seedai for the pooja in the evening, the foot print impressions me and my sister used to make welcoming krishna home. We would be eagerly waiting for the rituals to get over for us to lay hands on these fried goodies. Here is detailed recipe for Uppu seedai.
This Seedai done right is crisp on the outside, crumbles in one bite and is crisp all through out, but make a mistake in the proportions the small balls of seedai have burst in oil as they were compacted too tight, leading to accidents.
Here is a step by step perfected recipe, to bring you the best seedai’s that do not burt.
Ingredients for Uppu Seedai.
A simple dish Uppu Seedai made with roasted rice flour, and roasted and ground Urad flour. I love the Nirapara , Double horse brands of roasted rice flour I easily get in the market. You could make it with any fine rice flour as long as you roast it for a few minutes.
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Here is the detailed recipe for the Uppu Seedai.
Detailed video
Notes
- Roast the urdh dhal just till golden brown. If over roasted discard and use fresh batch of urdh dhal.
- Excess water or butter will make the Seedai absorb oil. Add a spoon of rice flour if dough is too sticky.
- If the dough is too brittle add a few drops of water to bring all the dough together.
Uppu Seedai | Uppu Chedai for Krishnashtami
- 2 cup Roasted rice flour
- 1/4th cup Urad Dhal
- 4 tbsp Grated Coconut
- 2 tsp Cumin
- 1 tsp Peppercorns
- 2 tsp salt
- 2 tbsp Soft Butter
- 1.5 cup Water
- Oil for frying
Grind the coconut, cumin, and pepper into a coarse mixture.
Roast the urdh dhal till golden brown, Set aside.
Powder the urdh dhal to a fine powder. Set aside.
Roast the rice flour for a minute, set aside.
Pass the rice flour through sieve to remove lumps.
In a clean dry vessel add the rice flour, urdh dhal, salt, and softened butter.
Mix till the flour and the butter mix to form uniform small granules.
Add the coconut mixture, salt, and mix well.
Add water in small quantities while making the dough.
Make a soft dough that is not sticky, and does not crumble.
Set aside for 15 minutes.
Take very small portions of the dough and make soft small balls of 1/2 inch dia.
Repeat till the dough has been rolled into balls.
Deep fry the balls in vegetable oil.
Serve and store for a week in an airtight container.
Naturally Hema 