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Uppu Seedai recipe

Uppu Seedai

Uppu Seedai Recipe. Easy & Fool Proof Method that is perfect for beginners.
Prep Time 30 mins
Cook Time 20 mins
Resting Time: 30 mins
Course Snacks
Cuisine Indian
Servings 4


  • 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.