Uppu Seedai Recipe. Easy & Fool Proof Method with all the tips & tricks to avoid seedai bursting, seedai drinking more oil, seedai being very hard to even bite and seedai losing its crunchiness & going soft after deep frying.
Following this method is guaranteed to prevent the seedai from bursting that even a beginner who has never attempted making seedai because of the scare factor can do it with their eyes closed.
I learned this from my SIL’s neighbour, who have been making & catering bakshanams as a family business to small family functions like seemandham, betrothal ceremonies & during Diwali festival.
I have been following this method for the past 4 or 5 years and have been wanting to share it on the blog but kept on postponing it. But finally managed to do this year. Better late than never I guess.
Now let’s see how to prevent & solve the above mentioned problems while making uppu seedai.
Why the seedai bursts & how to avoid it?
The main reason for seedai bursting & taking off like a rocket making a huge mess to clean up is because,
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1. Any impurities like tiny sand particles in rice or flour or any unground grainy rice or dal – Always sieve the flour mixture twice or thrice. This step is very important.
Remember that it takes lesser time to sieve than it takes to clean up the messy oil residue if the seedai bursts.
2. Moisture present in rice and dal – Dry roasting both the rice and dal well before grinding into flour. Also letting the balls to air dry for atleast 30 mins before deep frying.
This will not only prevent from bursting but the seedais wont take a long time to cook.
3. Rolling the ball too hard – Don’t use too much pressure & roll the balls tightly. Use only your finger tips to make the ball. The outer surface does not have to be smooth. It is okay to have uneven surface with cracks.
In fact those cracks will let the pressure from inside to release & stop seedai from bursting while being deep fried. It also lets the oil to reach till the centre ensuring even cooking.
Why is the seedai drinking too much oil & how to prevent it?
1. Higher moisture content – The dough should be soft & pliant and definitely not soggy. Air dry the balls before deep frying.
2. Adding too much butter – The ratio is 1 to 2 tsp of butter for every cup of flour. Do not add more than that.
3. Crowding the pan – Deep fry in small batches. Only a handful at a time. Do not overcrowd the pan.
Why is the seedai too hard?
1. Insufficient fat in the flour mixture – Use only butter at room temperature. After rubbing in butter into the flour, when you fist the flour, it should hold its shape well.
If it doesn’t, it means that the butter is insufficient, so add 1 more tsp of butter and repeat the process. The amount of butter required would depend on the quality of the rice and how well you have roasted it (reducing moisture content) before grinding.
2. Over cooking seedai – Once the bubbling stops and you are able to see the seedai clearly, wait for few seconds and take it out immediately. Over cooking will not only change the color deeply but also will harden it.
Why do seedais become soft & lose the crunchiness?
1. Adding more butter – Do not add too much than the given ratio.
2. Hurrying up the cooking process – Seedai is not like deep frying appalam or poori. It takes a long time to cook. It takes approx., 10 to 12 mins to deep fry a handful of seedai properly.
If you take it out soon, the outer layer will be cooked and crunchy but the center will be under cooked and soft. So it will obviously become soft the next day once the moisture seeps around.
3. Oil – Use only refined groundnut oil for deep frying any bakshanam. Cold pressed oil is not suitable. Do not use oil that has already been used for deep frying.
4. Overcrowding – Don’t use a small pan with little amount of oil & crowd the pan with seedais. The seedais will always come out with an undercooked center. Deep fry only a handful or 2 at a time depending on the size of the pan.
5. Insufficient oil & cooking space – Use a wide pan with double the amount of oil than it would require so that the seedais can move around freely and keep stirring it often while cooking to ensure even cooking.
6. Storing – Always transfer the cooked seedai to an airtight container only after they have cooled down to room temperature.
7. Uneven cooking – Avoid adjusting the flame often during cooking. Heat the oil on high flame. Once the oil is hot and ready for deep frying, bring the flame to medium and cook only on that heat till you finish deep frying.
You can also try this Aval kesari, Vella Aval, Pirandai Thattai, Pottukadalai Murukku for Krishna Jayanthi. If you want to make seedai, the traditional way by using processed rice flour, you can check out this seedai recipe.
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Uppu Seedai Recipe details below:
- Raw rice - 1 cup levelled
- Urad dal - 1 tbsp heaped
- Unsalted butter - 1 tsp at room temperature
- Freshly grated coconut - 2 tsp
- White or black sesame seeds - 1 tsp
- Asafoetida - 1/4 tsp
- Water - to knead
- Salt - to taste
- Oil - to deep fry
Preparation of flour:
- Add raw rice to a pan and dry roast it for 1 to 2 mins on medium flame.
- When you fist the rice, you should feel the sharp heat immediately.
- Transfer to a bowl and set aside.
- Add urad dal to the same pan and dry roast that too for 40 to 50 secs on medium flame.
- When you fist the dal, you should feel the sharp heat immediately.
- Transfer to the same bowl and set aside to cool.
- Once the rice and dal are cool, transfer to a mixie jar and powder finely into flour.
- Pass the flour through a sieve and do it atleast twice. This step is very important.
Prepping the coconut:
- Add grated coconut to the same pan and dry roast for 10 to 20 secs on low flame.
- Make sure the aroma arises and its roasted well. This step is optional but just preventive.
- Take the pan off heat and set aside.
To make Uppu Seedai / Salted Seedai:
- To the sieved flour, add sesame seeds, asafoetida, dry roasted coconut, salt and mix well.
- Add butter and rub it into the flour distributing it evenly.
- When you fist the flour, it should hold its shape well.
- If it doesn’t hold the shape add 1 more tsp of butter and rub into flour till it hold its shape well.
- Now add water little by little and knead into a soft dough.
- The dough should be pliant and soft but not soggy & too wet.
- Make small marble sized balls using just your fingers (see the videtill all the dough is finished.
- Spread on a cloth or plate and let it air dry or under a fan for atleast 30 mins.
- Heat a wide pan with oil for deep frying. When it hot, bring the flame to medium.
- Check the heat of the oil by dropping a pinched dough & when it starts to bubble furiously & slowly rises, the oil is ready for deep frying.
- Add the balls in small batches, preferably a handful at a time.
- Keep mixing it often to ensure even cooking of the seedai.
- When the bubbles settle down and the seedais have considerably turned brown, drain into a bowl.
- Uppu Seedai is ready for neiveidhyam.
- Once cooled well, transfer to an airtight container.