Uppu Seedai Recipe:

Uppu Seedai Recipe:

Hi all, before entering into the recipe I want to share my pleasure with you since this is my hundredth post on my blog. Actually, I was planning to share some sweet recipe for this hundredth post. But it is really God’s wish to make me post this Uppu Seedai, which is Krishna’s favourite snack and so an important Neivedhyam on Gokulashtami.  This festival is my favourite festival as well. There is a story behind how I started celebrating this Gokulashtami.

When I started my married life in an apartment, all the other neighbours were Brahmin except me. Though I like many of their practices the most attractive thing that inspired me a lot was those little, tiny feet they draw on the threshold for Gokulashtami. In our family, we were not used to celebrating it in a grand manner. My amma used to do pooja simply offering some Aval with milk and fruits. We never made any Bakshanam or drew those tiny feet.

So in earlier years, all I could do was simply drawing the baby feet with Kola Podi and doing pooja with Krishna’s picture. But after learning the procedure from neighbouring Mami,  when I started Gokulashtami Pooja for the first time I was carrying my second child for the sixth month. Truly the pooja was started without any intention and I started it simply with great love and interest only. But when I did Namaskaram, my heart pleaded Krishna for a baby boy.  Really I did not think of praying like that. But it should have been deep inside my heart. This is surely not a desire for a male child. We cannot forget and forgive few words and behaviours of others in our life which sometimes make us change our thoughts too. I think such one word by someone and my mom’s desire for a boy baby made me pray like that. So however it was, I was blessed with a baby boy on the following Margazhi month. If you know Bhagavad Gita you must be familiar with Lord Krishna’s say “Maathangalil Naan Margazhi” which means He is the Margazhi (Tamil month) among the 12 Tamil months. So I feel like He is with me and trust that our faithful prayers will always be answered.

So then onwards I have been celebrating Gokulashtami every year by drawing those little Krishna’s feet and welcoming Him to our home by offering His favourites. Even my son likes this festival very much and he also asks me to draw those tiny feet mainly. He never allowed me to miss it even when I had some health issues. So this is how I started and continuing Gokulashtami by God’s grace.

Let us move on to the recipe now. So Seedai is one of the favourite snacks of Lord Krishna. This is made by rice flour which was mixed with Urad dal flour, butter and sesame seeds and made into small balls which are deep fried in oil. We can make the rice flour at home easily. Store bought rice flour also can be used for making Seedai. But homemade flour is good as well as more in quantity too. I will post the procedure for making rice flour another time. Now let us see the recipe for Seedai from homemade rice flour in a stepwise manner.

 

Uppu Seedai
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Snack
Cuisine: Indian
Keyword: Gokulashtami Recipes, Seedai, Snacks Recipes, Uppu Seedai
Servings: 2 cups
Author: Malathi Muthukrishnan
Ingredients
  • 1 cup rice flour
  • 1 tbsp urad dal flour
  • 1 tbsp fresh grated coconut
  • 1 tsp sesame seeds roasted
  • 2 tbsp butter melted/room temperature
  • salt as needed
  • oil for deep frying
Instructions
Method:
  1. Measure one cup of homemade rice flour and sieve it to discard any impurities or larger particles.

  2. Roast the flour in a broad kadai until the nice aroma starts coming out of it.

  3. Should roast it under medium flame by continuous stirring to avoid burning at the bottom. Change it to the sieve again and keep it aside.

  4. In the same kadai dry roast the urad dal flour too.

  5. When the aroma starts coming transfer it to the sieve along with the rice flour.

  6. Sieve both the flour again and leave it to get cool.

  7. Meantime roast the coconut gratings in the same kadai till the moisture completely goes off.

  8. Now take the cooled flour mixture in a mixing bowl.

  9. Add the roasted coconut, sesame seeds, melted butter and salt to it.

  10. Mix it well using hands till it looks like a coarse powder as shown in the picture.

  11. Then add water little by little and make it into a pliable dough.

  12. Now make it into small balls. bigger than peas and arrange them on a plate or paper or cloth.

  13. Do not press and roll the balls which makes it burst while frying.

  14. Without giving too much pressure and perfect shape, just pinch and roll them once and leave it on the plate.

  15. Let it get dry for ten minutes under the fan. If you want you can prick each ball with a pin to be more cautious.

  16. Heat oil and when it is hot, add three or four Seedai and wait for few seconds and if nothing happens, add the Seedai to fill the oil.

  17. Fry it under medium oil till the bubbles in the oil completely subside leaving the Seedais golden brown in colour.

  18. To check whether it is cooked well in the centre, take one Seedai and keep it on the plate and crush it using a wooden ladle and if it is crushed finely, it means it is done.

  19. Drain the Seedais in a kitchen towel or tissue paper or colander.

  20. Allow it to cool and then store it in an airtight container.

Uppu Seedai Recipe with stepwise pictures:

Ingredients:

  • 1 cup Raw Rice Flour.
  • 1 tbsp Urad Dal Flour.
  • 1 tbsp fresh grated coconut.
  • 2 tbsp butter.
  • 1 tsp sesame seeds.
  • Salt as needed.
  • Oil for deep frying.

Method:

  • Measure one cup of homemade rice flour and sieve it to discard any impurities or larger particles.
  • Roast the flour in a broad kadai until the nice aroma starts coming out of it.
  • Should roast it under medium flame by continuous stirring to avoid burning at the bottom. Change it to the sieve again and keep it aside.
  • In the same kadai dry roast the urad dal flour too.
  • When the aroma starts coming transfer it to the sieve along with the rice flour.
  • Sieve both the flour again and leave it to get cool.
  • Meantime roast the coconut gratings in the same kadai till the moisture completely goes off.
  • Now take the cooled flour mixture in a mixing bowl.
  • Add the roasted coconut, sesame seeds, melted butter and salt to it.
  • Mix it well using hands till it looks like a coarse powder as shown in the picture.

 

  • Then add water little by little and make it into a pliable dough.
  • Now make it into small balls. bigger than peas and arrange them on a plate or paper or cloth.
  • Do not press and roll the balls which makes it burst while frying.
  • Without giving too much pressure and perfect shape, just pinch and roll them once and leave it on the plate.
  • Let it get dry for ten minutes under the fan. If you want you can prick each ball with a pin to be more cautious.
  • Heat oil and when it is hot, add three or four Seedai and wait for few seconds and if nothing happens, add the Seedai to fill the oil.
  • Fry it under medium oil till the bubbles in the oil completely subside leaving the Seedais golden brown in colour.
  • To check whether it is cooked well in the centre, take one Seedai and keep it on the plate and crush it using a wooden ladle and if it is crushed finely, it means it is done.
  • Drain the Seedais in a kitchen towel or tissue paper or colander.

  • Allow it to cool and then store it in an airtight container.

 

Notes:

  • Make sure both the flours are sieved well before use.
  • You can use the melted butter or use the butter at room temperature as I did.
  • Coconut gratings can be skipped.
  • 1/4 teaspoon hing can be added before sieving the flour to enhance the flavour.
  • Fry it under medium flame. The high flame will not allow them to cook uniformly.

 

 

 

 

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