Uppu seedai recipe
Uppu seedai is one of my favorite snacks till date. We do not get seedai here other than the store bought ones. I feel the taste of the store bought ones cannot even come closer to what we make at home. So I always make seedai at home especially for movie or snow time. During my childhood days, I would eat probably two cups of uppu seedai a week; such is my love for seedai.
Many of my friends have scared and cautioned me about the bursting of seedai when I tried to make seedai for the first time. I learned few tips and tricks from my mom and till date, I have tried many times but have not seen my seedai bursting. Now I am 100% confident that I can make seedai without any cracks or hole. When my friends shared their experience of how the seedai bursted for them, I would always think about people who make them. After that whenever I eat the store-bought uppu seedai, I would think about the people involved in making the seedai.
I made uppu seedai three days ago just to post it in my blog. I am also planning to post vella seedai soon. Hope you all like both the seedai. Happy Cooking!
Preparation Time. 1.5 hours
Cook Time. 15 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 2 cups
Raw rice – 1 cup
Urad dal flour – 2 tablespoon
Butter (at room temperature) – 2.5 tablespoon
White sesame Sseeds – 1.5 tablespoon
Coconut (fresh, grated) – 1.5 tablespoon
Cumin seeds – 1/2 teaspoon (optional)
Asafoetida/hing – 1/4 teaspoon
Salt – to taste
Oil – to deep fry
To make seedai with readymade flours
Rice flour – 1 cup
Urad dal flour – 1.5 tablespoon
Butter (at room temperature) – 2 tablespoon
White sesame seeds – 1/2 tablespoon
Coconut (fresh, grated) – 1.5 tablespoon
Cumin seeds/jeeragam – 1/2 teaspoon (optional)
Salt – as required
Oil – as required to fry
Note. The ingredients shown will vary with the original quantity.
To make homemade rice flour
1. Pick, clean, and rinse the raw rice thrice. Soak it in water at least for one hour. Drain the water completely.
2. Spread a cotton cloth and transfer the soaked rice to the cloth. Spread the rice well on the cloth. Let the rice dry out for about an hour. The rice should be slightly moist, brittle and crisp.
3. Transfer the rice to the blender. Grind the rice until it is super fine powder. It will take about 3 minutes.
4. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. When you sieve, you will have get slight rava like mixture. Transfer them to blender and grind them along with your next batch of rice and then sieve them again.
5. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer the rice to an airtight container.
Now the rice flour is ready!
Steps to follow to make seedai with store-bought rice flour
It is really important that you sieve the store bought rice flour at least twice and dry roast once. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. Repeat it twice. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer it to a large mixing bowl to make uppu seedai.
To make homemade urad dal flour
1. In a heavy-bottomed pan, dry roast the urad dal on a low flame till light golden brown and nice aroma comes. Switch off the flame and cool it down.
2. Transfer the roasted urad dal to a blender and grind it smoothly to a fine powder. Sieve the powder.
3. Let it cool down completely and transfer it to a large mixing bowl to make uppu seedai.
Now urad dal flour is ready!
To make uppu seedai
1. In a mixing bowl, add rice flour, urad dal flour, sesame seeds, cumin seeds (optional), butter, grated coconut, asafoetida and salt. Mix well and then add required water little by little to form a smooth dough.
2. The dough should be smooth enough.
3. Pinch a portion of the dough and shape it in the form of a cylinder. Then pinch a small portion from it to form a small ball. Make small balls using the remaining dough. After making small balls, leave it in the newspaper/plate to dry before dropping in oil.
4. Then using a toothpick, prick the balls to avoid them bursting during the frying process. In a pan, heat oil. Now slowly drop the balls into the hot oil.
5. Once you drop the balls, cover the pan using a lid such that even if the balls burst, it will not hurt you. Keep the pan covered for a minute and then remove the lid. When the seedai turns golden brown, remove from the oil and drain them in a tissue paper to remove excess oil.
Now uppu seedai is ready!
Roll the balls.
When you roll the balls, it should neither be tight nor smooth. The balls should be quite soft. If the balls are smooth, then your seedai have a higher chance of bursting. While rotating the balls, be gentle as possible and do not rotate them for more than 5 seconds.
Avoid frozen ingredients.
Avoid frozen coconut and butter. Fresh grated coconut is preferable. If not, make sure both the butter and coconut are in room temperature before kneading the dough.
Sieve the flour.
The small particles/grain in the flours would cause the seedai to burst, so make sure you sieve the flours well. The flours should be super fine and smooth. You should sieve the flours at least twice if they are store bought ones. Once you sieve the flour, just heat it up in a pan to remove moisture in it.
Prick the seedai.
You can prick the seedai on one side with a tooth pick.
Cover the pan with a lid.
Once you drop the balls into the hot oil, cover them with a lid for about a minute or so. Then remove the lid and continue to fry until the seedai is golden brown.
Heat the flour.
If you just heat the flours up, it is more than enough. Do not fry the flours until it turns in colour.
Color of the seedai.
If you reduce the urad dal flour, then the seedai color will be brighter. If you add more urad dal flour, the colour will turn darker.
Dry the balls.
After you roll the balls, leave it on the newspaper/plate to dry it out completely. The wetness or the moisture in the ball tend to burst.
Uppu seedai recipe below: