Uppu Seedai | Uppu Seedai with Rice Flour

Published: Aug 7, 2020 by Ramya · 4 Comments

Gokulashtami special Uppu Seedai recipe with detailed instructions and step-wise pictures. Making Uppu Seedai with ready-to-use Rice Flour is simple with this fail-proof recipe.

Gokulashtami or Krishna Jayanti is just around the corner and this year, I am finding all kinds of reasons to come out of the covid blues and the lock-in. I am planning to share some simple bakshanams/pindi vantalu for Krishnashtami, starting this crispy delicious Uppu Seedai. Seedai can be made both savory and sweet. This recipe is obviously the savory version. The base ingredients are very similar to murukku – rice flour and urad dal flour are used. Butter and sesame seeds add a nice flavor to the seedai. There is a similar recipe called Venna Undalu in Telugu cuisine, which is made with rice and urad dal flours too.

Traditionally preparing the rice flour takes a lot of effort – getting the texture and consistency right. The rice is washed, dried under shade and then ground into a fine powder. It is then sieved multiple times before making savories with it. In this recipe for Uppu Seedai, I have used Idiyappam Flour – my mother-in-law prepares it at home. You can also make it with store-bought ready-to-use rice flour or idiyappam flour.

I have heard stories of Seedai bursting in oil, many times and especially this one story from my paternal aunt, who wanted to try her hands at Uppu Seedai. Confident with her skills (she is an excellent cook), she made a large batch of the dough and one by one, each Seedai started bursting in oil – literal explosion in the kitchen. My dad then made a long ladle with wooden stick and they both finished the task a few feet away from the oil. May be it is this story, that I never explored Seedai making at home. As I set out to fry my first Seedai – I threw in a few in hot oil and came out of the kitchen awaiting disaster. But I didn’t have to worry at all – the batch was beautiful golden brown and perfectly crisp. Soon after, I made two more batches – all without any issues and my Seedai turned out just so good. Check out other Krishna Jayanthi recipes!

With a few tricks, Uppu Seedai can be made without the fear of them bursting in oil.

Roast rice flour until it is aromatic – this removes any lumps and ensures there is no moisture in the flour. It is recommended that you do this without fail for store-bought flour. I store my flour in freezer, so this step helps before making the dough.
The dough consistency should always be pliable. Don’t let it dry out. Don’t work with the dough with fan switched on. Keep it closed, if the air is dry while you make the balls.
Never roll the Seedai too tight. Just roll them lightly to a round shape and there should be cracks – this will help the balls to cook evenly in hot oil and not explode.
Make the seedai in same size, preferably small to let them cook evenly.
Fry the Seedai on low flame for longer time, letting them gain color slowly. This will ensure that the Seedai are cooked all the way through. If you remove them soon after the bubbling stops in oil, the seedai might be crispy outside but soft inside.

Look at my Krishna hold Seedai – isn’t he beautiful?!

How to make Uppu Seedai | Uppu Seedai with Rice Flour –

📖 Recipe

Detailed step-wise picture recipe of making Uppu Seedai | Uppu Seedai with Rice Flour –

In a heavy bottomed pan, dry roast urad dal on low flame until golden brown.

Once cooled down, grind into a smooth powder.

In the same pan, add rice flour. Dry roast on low flame until it is aromatic. It should take about 3-4 mins. The flour should be free-flowing without any lumps.

Sieve the urad dal flour into a mixing bowl with roasted rice flour.

Add rest of the ingredients – sesame seeds, grated coconut, asafoetida, melted butter and salt.

Mix them together with your fingers, you should be able to make a lump when the mixture is pressed.

Add water as needed and make a smooth pliable dough. I had to use a little more than ½ cup water.

The dough should be soft and smooth.

Now pinch a small piece of dough and roll it lightly on your greased palm. There should be cracks on the surface and the ball should be lightly rolled.

Repeat this with 15-20 for a batch. Meanwhile heat oil for deep frying. Once the oil is hot, set it on low flame.

Add a batch of the seedai. Let it fry for 1-2 mins and then turn them around.

Continue cooking on low flame until the oil stops bubbling and the seedai are golden brown.

Remove from oil and drain onto a tissue paper. As one batch is cooking, roll the next batch and fry all seedai.

Store in an airtight container.

Note –

Different rice flours need different amount of water. Always start with little and then add more as needed.
Don’t remove the seedai from oil when they are light brown, they will turn soggy when cooled down.
Store in an airtight container for upto ten days.

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