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 – 21/4 tbsp Grated coconut – 2 tbsp (optional) Chilli powder -1 tsp Hing – 1/4 tsp Salt as required Oil for deep frying (My apologies -In the video, I have mentioned it as 3 tsp of urad dal flour by mistake for 1 cup kozhukattai flour. It is 1 1/2 – 2 tsp of roasted, powdered and sieved urad dal flour for 1 cup of kozhukattai flour.) Preparation 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. Method Mix well rice flour, urad dal flour, grated coconut, butter, chilli powder, salt and hing first. 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. 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. 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. Color of the seedai will change according to the quality of rice flour and urad dal. Check out my vella seedai recipe also. Link for the recipe given below- 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 If you like this recipe, then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen Read More
