Uppu Seedai

Making savouries are always a daunting task for the begginers. As we know experience makes it perfect, always we love to try making savories. Uppu Seedai is a mouthwatering savory made in south indian homes mainly during festivals. Its crackery texture and taste would make us eat more and more. I thought it is very difficult to make when I heard stories of Seedai bursting in many homes. So I got some advise from my mother and also searched all through the Internet to make a never bursting uppu seedai. And thank god I got a uppu seedai which didn't burst while I fried it and the taste was too good.  Follow all the steps carefully to get a burst free uppu seedai and a tasty savory. This is a favorite of lord Krishna and it is a must in many south indian homes during gokulastami and many other festivals too. 

Uppu Seedai

YIELD –  4 Cups

Ingredients:

Raw Rice - 1 1/2 cups
Urad dhall - 2 tbsp.
Butter - 3 tbsp.
White sesame seeds - 1/2 tbsp.
Salt - as per taste
Water - as required to make the dough
Oil - as required to deep fry.

Method:

  1. Method to make raw rice flour: Clean, rinse and soak raw rice in water for atleast 3 hours.
  2. Take a clean cotton cloth big enough to dry the soaked rice.
  3. Drain water from the soaked rice completely.
  4. Spread it on the cotton cloth so that no rice is one over the other.
  5. Let it dry completely. I left it aside for 3 hours. (You can always check whether it has dried up and take your own time. In this step no moister should be found on the top of the rice)
  6. Heat a pan, add this dried rice to it. Fry well until the rice is dried very well. (This step is mainly to reduce moisture inside the rice.)
  7. Once it cools down, grind it to a fine powder in the mixer grinder.
  8. Method to make urad dhall powder: Heat a pan. Dry roast the urad dhall until it becomes roasted and little red. It should not be fully red.
  9. Once it cools down, grind it to a fine powder.
  10. Making dough: Mix the rice flour and urad dhall flour together. Sieve it thrice.
  11. Heat a pan, roast the sesame seeds until little roasted.
  12. Heat a pan, dry roast the flour until aromatic.
  13. Now add butter, sesame seeds, salt to the flour.
  14. Add water little by little to the flour and make a pliable dough which is not too watery.
  15. Pinch the dough a little bigger than a size of a pea and roll it lightly to a ball.
  16. Do it for all the dough.
  17. Heat oil in a pan.
  18. Deep fry the balls in medium flame until it starts to become red.
  19. The uppu seedai is ready.
Uppu Seedai

Note:

To avoid bursting of seedai:
  • Dry the rice completely before making the flour.
  • Do not give force while making the dough. This will arrest air bubbles inside the dough which will make it burst.
  • Do not make tight balls. This will also make the seedai to burst while deep frying.
  • The flour should be sieved well and make it fine before making the dough.
  • Heat little oil and add more seedai that can be fried at a time to avoid bursting.

Related Posts:

Check for more savories recipe.

7 comments :

Poorni said...

nice snack..

PT said...

cute seedai :)

gr8 seedai... i love it...
VIRUNTHU UNNA VAANGA

sounds inviting snack

radha said...

This looks absolutely crunchy. It looks comparable to the one we get at Grand Sweets. Possibly even better! :-)

Looks super delicious.

- Meg's Delicious Adventures

Perfectly made,looks tempting......

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