Uppu Seedai
Seedai is a common savory prepared in most homes in olden days. Seedai is also available in most sweet and savory shops. Seedai can be made in many ways with many variations and the chettinad seedai is very famous, it is called seedaikkai. This chettinad recipe I shall post later when I do it.
Now as gokulashtami is fast approaching I have made this seedai or uppu seedai. Any one can it easily. You can also try for yourself. The next prime variation in this recipe suitable for Gokulashtami is the vella seedai or sweet seedai, Which I shall post next.
Uppu Seedai Ingredients:
Raw rice flour - 1 cup
Urad dal flour - 2 tblsp
Butter - 1 1/2 tblsp
Sesame seed - ¾ tblsp
Jeera - ½ tsp
Asafoetida - ¼ tsp
Coconut - 2 tblsp
Salt - to taste
Oil - for frying
Uppu Seedai Method:
Mix all the ingredients in a bowl and mix it well. Add water little by little and make a smooth dough. Make pea size balls out of it.
Heat oil in a frying pan and add the seedai in batches. Stir often. Fry all the sides in to golden brown till the shhh sound subsides.
Store it the air tight container and use it for 15 days.
Note:
Sieve both the flour well or else the seedai will burst.
Don’t put one by one in the hot oil. Put in large quantity.
Don’t make the dough hard, or else the seedai will be hard.
Seedai is a common savory prepared in most homes in olden days. Seedai is also available in most sweet and savory shops. Seedai can be made in many ways with many variations and the chettinad seedai is very famous, it is called seedaikkai. This chettinad recipe I shall post later when I do it.
Uppu Seedai Ingredients:
Raw rice flour - 1 cup
Butter - 1 1/2 tblsp
Sesame seed - ¾ tblsp
Jeera - ½ tsp
Asafoetida - ¼ tsp
Coconut - 2 tblsp
Salt - to taste
Oil - for frying
Uppu Seedai Method:
Mix all the ingredients in a bowl and mix it well. Add water little by little and make a smooth dough. Make pea size balls out of it.
Heat oil in a frying pan and add the seedai in batches. Stir often. Fry all the sides in to golden brown till the shhh sound subsides.
Store it the air tight container and use it for 15 days.
Note:
Sieve both the flour well or else the seedai will burst.
Don’t put one by one in the hot oil. Put in large quantity.
Don’t make the dough hard, or else the seedai will be hard.
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