Seedai is a crispy snack offered to Lord Krishna in the auspicious ocassion of Gokulashtami. Uppu Seedai is the salt version of seedai, a crispy and crunchy delicious snack. Learn how to make uppu seedai recipe with easy tips to avoid bursting of seedai. Seedai in tamil is also called as Cheedai.
Uppu Seedai is a crispy snack made for gokulashtami or krishna jayanthi.Uppu seedai also known as Uppu Cheedai involves a bit of effort as we need to make homemade rice flour and urad dal flour first then proceed with making of seedai. But I have given method to start making seedai with storebought flours too. Though we prepare other offerings like aval, butter and murukku for Krishna Jayanthi – Seedai is one tof the important offering made on Gokulashtami.
About Uppu Seedai
Traditionally seedai is made from the scratch by making homemade flours which includes rice flour and urad dal flour then making seedai. But these days many don’t have the time to make the flours from the scratch so you can make use of storebought flours. But make sure to roast and sieve it that is the important step to avoid bursting of seedai.
Uppu Seedai Ingredients
- Homemade flour : Traditionally homemade rice flour and urad dal flour are used to make seedai. Soaking raw rice, then drying it for a while then grinding, sieving then again roasting and sieving is the best method for making homemade rice flour. You should be able to draw a line using the flour, after roasting this is the perfect way to chcek if thef flour is ready. For making urad dal flour : We first roast urad dal until golden then grind it fine, sieve and roast again then finally store it. You can make the flours ready in advance then proceed making seedai.
- Storebought flour : Instant readymade flours are easily available these days in stores so you can use them too for making seedai.But make sure to roast well and sieve it once to ensure no speck is there then proceed.
- Butter : Butter is added to give a melt in the mouth texture to the seedai.
- Sesame Seeds : Seesame seeds are traditionally added to the dough while making seedai. You can add black sesame seeds or white sesame seeds.
- Coconut : Coconut is optional if you do not want to add skip it but it gives a nice texture and flavour to the seedais.
Check out :
Tips to make seedai and How to avoid seedai from bursting in oil
- Moisture : The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30mins are the tips given by my friend. Also roasting coconut ensures there is no moisture in it also.
- Sieving : Whatever flour you use either homemade or storebought roasting and sieving is a must.
- Grinding : If the rice and urad dal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
- Rolling : Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll and allow it to rest.
- Drying : After the balls are made make sure to rest it ina cloth for a while for the extra moisture to leave. The wetness or moisture in the balls may lead to seedai bursting so always give it a good resting time.
But still make sure to be at a safe distance while frying the seedais especially if you are a beginner.
My First time seedai making experience
When I told the idea of making uppu seedai to amma, with a eyebrow raised she warned me not to as she had heard so many bursting disaster stories. But seeing my excitement gone down in seconds, she gave her binding book(old recipes in papers binded together to form a recipe book) and asked me to try it from there as it was well explained with tips too.After putting mittu to sleep, I read it atleast thrice and had the feeling of reading for exams yes I almost memorised the recipe and the tips. The next day morning I made the rice and urad dhal flours ready as I wanted to make it from the scratch.
I reserved the bursting part he he I mean making seedai and the clicking part to the weekend. I put some 4 balls and went out of the kitchen for few seconds, peeped out to see whether any disaster happened. My seedais popped out beautifully with the golden color, no splits no bursts – I felt like shouting Yayy!! my first seedai attempt is a success.The small pebbly balls is no more a terrorist bomber to me. Again a new risky recipe learnt just for blogs sake and to share it with you all and am sure this is going to be my keeper. I have given few tips in my notes section to avoid bursting, hope this helps! But still make sure to be at a safe distance while frying the seedais.
As this is the first time I am making seedai, I wanted to make the flours from the scratch and it was worth the effort made. I made the flours 2 days before making seedai so the flours can be made in advance too.
If you have any more questions about this Uppu Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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Seedai | Uppu Seedai
Ingredients
With Homemade flours:
- 1 and 1/2 cups raw rice
- 2 tbsp urad dal
- 2 tbsp coconut grated
- 3 tbsp butter melted
- 1 tbsp sesame seeds
- salt to taste
- oil to deep fry
With Readymade Flours:
- 1 cup rice flour
- 1 tbsp urad dal flour
- 1 tbsp coconut grated
- 2 tbsp butter melted
- 1/2 tbsp sesame seeds
- salt to taste
- oil to deep fry
Instructions
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I used homemade flours that I made and stored – you can check the making in the recipe card. If using storebought flour also you need to roast it. Add 1 cup rice flour, roast until its easy to draw a continuous line as shown here, Set aside to coo
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Next roast urad dal flour for 2 mins. Set aside to cool.
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Roast coconut until there is no moisture and becomes dry. No need to roast until golden. Set aside to cool.
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To a sieve add roasted rice flour and urad dal flour.
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Sieve well. Discard the remains. Sieved flours ready.
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Now add the sieved flours to a bowl along with meled butter, sesame seeds and roasted coconut.
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Mix this well first to combine. Then add water little by little to gather.
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Gather to make a soft dough like shown below. It should not be sticky.
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Pinch a tiny portion from the dough.
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Roll it with your three fingers to make a smooth ball. Do not roll tight just roll roughly..
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Do not worry about making it a perfect round shape.
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Alternatively you can roll it using your palms too. Incase if it sticks you can apply little oil ion your fingers and palm.
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Mild cracks are ok too while rolling as it helps in allowing moisture to dry up through the gap.
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Repeat to finish, add the shaped balls on a dry cloth.
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Prick the balls using a tooth pick just one prick for each ball. This step is optional but I recommend it strongly as it ensures no bursting seedai.
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First test by adding one ball.
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Once it is fried well without any busting you can proceed with the rest in bacthes.
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Add few balls at a time. Roll over and fry until golden.
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Strain oil , remove using a laddle. Now repeat with other batches and finish.
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Uppu seedai ready. Store in a clean dry airtight container. Keeps well even for a month.
Video
Notes
- Make sure to sieve the flours.Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
- Sieving the flours is a must and it will avoid 80% of bursting and the rest 20% is how you roll it.
- If you have your flour smooth and very fine then your seedais will be smooth else it will be slightly coarse textured.
- You can use butter at room temperature or melt the butter as I did.
- You can even give the flour to mill and grind it if you are doing in bulk.
- Pricking step is optional. I did it randomly when I tried it for the first time but now the have updated the pics and now I didn’t do this but still it was perfect.
- Make sure both the flours are sieved well before use.
- Roll the balls very smooth but gently not tight so that no splits are shown outside.
- Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas.
- If you feel your coconut is moist then dry roast in tawa for few mins and then add it. I added it raw only.
- You can even add 1/2 tsp jeera along with sesame seeds.
- If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.
- If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.
Nutrition
How to make Uppu Seedai Recipe
1.I used homemade flours that I made and stored – you can check the making in the recipe card. If using storebought flour also you need to roast it. Add 1 cup rice flour, roast until its easy to draw a continuous line as shown here, Set aside to cool.
2.Next roast urad dal flour for 2 mins or until steam wafts from the flour. Set aside to cool.
3.Roast coconut until there is no moisture and becomes dry.No need to roast until golden.Set aside to cool.
4.To a sieve add roasted rice flour and urad dal flour.
5.Sieve well. Discard the remains.
6.Sieved flours ready.
7.Now add the sieved flours to a bowl along with meled butter, sesame seeds and roasted coconut.
8.Mix this well first to combine.
9.Then add water little by little to gather.
10.Gather to make a soft dough like shown below. It should not be sticky.
11.Pinch a tiny portion from the dough.
12.Roll it with your three fingers to make a smooth ball. Do not roll tight just roll roughly.
13.Do not worry about making it a perfect round shape.
14.Alternatively you can roll it using your palms too. Incase if it sticks you can apply little oil ion your fingers and palm.
15.Mild cracks are ok too while rolling as it helps in allowing moisture to dry up through the gap.
16.Repeat to finish, add the shaped balls on a dry cloth.
17.Prick the balls using a tooth pick just one prick for each ball.This step is optional but I recommend it strongly as it ensures no busrting seedai.
18.First test by adding one ball.
19.Once it is fried well without any busting you can proceed with the rest in bacthes.
20.Add few balls at a time.
21.Roll over and fry until golden.
22.Strain oil , remove using a laddle. Now repeat with other batches and finish.
23.Uppu seedai ready.
Store in a clean dry airtight container. Keeps well even for a month.
Expert Tips
- Make sure to sieve the flours.Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
- Sieving the flours is a must and it will avoid 80% of bursting and the rest 20% is how you roll it.
- If you have your flour smooth and very fine then your seedais will be smooth else it will be slightly coarse textured.
- You can use butter at room temperature or melt the butter as I did.
- You can even give the flour to mill and grind it if you are doing in bulk.
- Pricking step is optional. I did it randomly when I tried it for the first time but now the have updated the pics and now I didn’t do this but still it was perfect.
- Make sure both the flours are sieved well before use.
- Roll the balls very smooth but gently not tight so that no splits are shown outside.
- Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas.
- If you feel your coconut is moist then dry roast in tawa for few mins and then add it. I added it raw only.
- You can even add 1/2 tsp jeera along with sesame seeds.
- If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.
- If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.
Storing & Serving Suggestion
- You can serve a handful seedai along with tea or coffee for evening or as a midday snack.
- Store in an airtight container to retain freshness. Need not refrigerate.Keeps well for about a week.
FAQs
1.Why is my seedai bursting?
The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30mins are the tips given by my friend. Also while rolling do not roll tight, it is ok to have a mild crack in the seedai which will help the moisture to leave using that gap.Check my tips section for more detailed description.
2.Why is my seedai not crisp?
Before adding the seedai make sure oil is hot enough to fry. Oil should be at the right temperature not smoky hot or not too low.Frying the seedais is correct oil temperature is the key to get perfect crispy seedais. You can first check by dropping one in oil, if it rises immediately then your oil is ready. If it browns immediately then oil is too hot, so you should lower flame then proceed frying.
3.Seedai drinks lot of oil. Why?
This is also because of the oil temperature if its not hot enough and you add the seedais then it will drink more oil and become soggy not crisp. Also if the dough is loose then it may drink more oil.
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