Uppu Seedai Recipe. Easy & Fool Proof Method that is perfect for beginners.
Prep Time30 mins
Cook Time20 mins
Resting Time:30 mins
- 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.