Uppu Seedai (Salt Seedai) is another important and traditional neivedhyam dish for krishna jayanthi festival. In my childhood days, my mom used to prepare 5-6 batches of dough and me and my sister with my dad had helped my mom in rolling the dough into small balls. My dad has lots of patience and he used to roll it into very small ball and small balls are actually very crunchy than the bigger balls. It is a bit of tiresome process to make uppu seedai but the end result would be very delicious. We used to think why mom is making 5-6 batches but later we could see we have more seedai so that we could enjoy the delicious and crispy seedai atleast for a week. 

I know many people who are very scared of doing this uppu seedai. Many of us have a bitter experience in doing uppu seedai as sometimes it may burst while frying in the oil. The steps looks simple, but some points we need to keep it in my mind while preparing the dough to avoid bursting.  There are many reasons why it is getting burst in the oil. Please refer my notes for how to Avoid Uppu Seedai(s) from bursting in hot oil. 


Preparation and Yield:
Preparation time30 mins
Cooking Time1 Hour
Yield250 gms

Uppu Seedai / Salt Seedai
Uppu Seedai / Salt Seedai

Ingredients:

Urdhal powder1 measure (example laddle)
Homemade Rice Flour11 measure (example 11 ladle)
Butter1 table spoon
Gram Dal (optional) 1 table spoon
Grated Coconut2 table spoon
SaltTo Taste
Hing1/2 teaspoon
OilFor Frying + 2 tablespoon



Uppu Seedai / Salt Seedai
Uppu Seedai / Salt Seedai



Method :
  1. Soak the gram dal(channa dal) in water for 10 minutes. 
  2. Homemade rice flour is the best option for seedai than the store bought rice flour. The ratio of rice flour to urid dal flour is 11:1 (I have used ladle, so for 11 ladles of rice flour, we need to add 1 ladle of urid dal flour. You can use cup, tumbler or even spoon). We need to use the right ratio other wise the seedai will not turn out good. The more uriddal flour, seedai would be dark colour. Lesser urid dal flour results in very light color. So please maintain the ratio. Pass the rice flour and urid dal flour through the sieve atleast twice to make sure they are perfectly smooth. Take a bowl and add the flours along with butter, grated coconut, hing, salt and the soaked and drained gram dal and mix well with your hand so that all are nicely mixed up

  3. Then sprinkle water little by little and knead them to a smooth and stiff dough. Do not add more water and make the dough sticky. The dough should be stiff. Then grease your fingers and palm with oil and take small quantity of dough and roll it to a tiny ball. Do this for rest of the dough. Allow the seedai dough balls in the newspaper or plastic sheet for atleast 5-10 minutes. 

  4. Heat oil in a pan. Check if the oil is hot enough to raise the seedai immediately by dropping a seedai. When it raises immediately, then our oil is ready. Take the tiny dough balls in batches. Do not overload the oil with more seedai. Drop 20-30 balls at a time and deep fry them till they turn golden brown color and crispy. Remove the crispy seedai from the pan and place it in a paper towel to drain excess oil. Repeat the step for the rest of the seedai balls. 

  5. Now the crispy, crunchy and tasty Uppu Seedai is now ready for neivedhyam or for serving!
Uppu Seedai / Salt Seedai
Uppu Seedai / Salt Seedai

How to avoid the bursting of seedai while frying ?
  1. Smooth Flour :  The rice flour and urdal flour should be very nice and smooth. We need to pass the flours through the sieve atleast twice to get smooth flour. This will prevent breaking of seedai while frying in oil. Sometimes if the flour is wet or if it is not smooth, there may be chances of bursting of seedai while frying in oil which is very dangerous. So we should be cautious while doing seedai. 
  2. Soft Balls: We just need to roll the dough to the soft ball and not a very rigid ball as the air particles inside the dough try to come out while frying and if the ball is very rigid, it may burst in oil.
  3. Dry Balls: After making small balls, leave it in the newspaper / plate to dry before dropping in oil. The wetness or the moisture in the ball tend to burst. 
Uppu Seedai / Salt Seedai
Uppu Seedai / Salt Seedai

Post a Comment Blogger

  1. is adding urad flour a must ? please let me know.

    Thank you,

    ReplyDelete
  2. Mami thanks. But my mil used to say, after making seedai, v shd dry that in plate or a towel & only after that we should put that in oil to avoid bursting.
    Should we do that?

    ReplyDelete
    Replies
    1. Hi, That is true, we need to dry the seedai before frying.

      Delete
  3. very nice recepie... very professional.. thank you

    ReplyDelete
  4. Can I use rice flour instead of soaking pacharisi ?

    ReplyDelete
    Replies
    1. Hi, We can use, but make sure you sieve the rice flour twice before using and also just fry for 2-3 minutes before making dough. For Neivedhyam, it is always good to prepare rice flour from rice instead of readymade rice flour.

      Delete
    2. Thank you mami. Will do that .

      Delete
    3. Can you please tell what is the purpose of frying the store bought rice flour? Can't I use the flour as such. Please clarify mami.

      Delete
  5. How to prepare this flour at home .over mixer ,should we wash rice

    ReplyDelete
    Replies
    1. Hi, please refer this link for prepare this flour. http://www.subbuskitchen.com/2014/06/how-to-make-rice-flour-at-home-homemade.html

      Delete
    2. Hi! Usually they say that you have to roast the urad dhal and powder it and rice flour also should be roasted before making the dough. Yours is already roasted or without. Please clarify my doubt.

      Delete
    3. Yes, I have used the roasted rice flour and urid dal flour

      Delete
  6. I tried this with the same ratio mentioned by you, but seedai came out soft, naamathu poney madhiri.. the colour is great and thankfully it didnt brust..what could have gone wrong.. please advice

    ReplyDelete
    Replies
    1. Hi Sushmitha, Urid dal flour gives a nice crisp to the seedai. Also we need to deep fry the seedai in medium or low flame till the bubbles stop forming and also the noise is fully reduced. Thats the correct time to remove the seedai from oil. If we keep the flame high, the seedai might tend to change the color quickly but i wouldn;t have been fried properly. So seeing the colour we may tend to remove from flame but when we eat it would be too soft. So fry the seedai in medium or low flame till all the noise is reduced and there are no bubbles and then remove one seedai from oil and drop it on the vessel to see if you hear the noise, if it is nicely fried and crispy, you could hear clicking noise when you drop it on a plate or vessel. Ensure this and then remove the rest of seedai. Hope this helps.

      Delete
    2. Thanks mami, will keep that in mind

      Delete
  7. Hello - my seedai is perfect texture and crunch but too salty since I didn't know how strong my new salt btand was! Do you have any ideas for other dishes I could use them for? I don't want to waste them. Thank you for the recipe and your suggestions

    ReplyDelete
  8. I tried vella seedai and uppu seedai has per your steps mentioned it came out well,for the first time vella seedai came without breaking thanks for your recipes

    ReplyDelete
  9. I tried vella seedai and uppu seedai as per your recipe and steps it came out well for the first time my vella seedai came without breaking thanks for your recipes

    ReplyDelete
  10. Thanks mami for your recipes i tried uppu seedai and vella seedai as per your steps given it came out very well especially for the first time vella seedai came without breaking was very happy thank you

    ReplyDelete
  11. will try it out and let u know

    ReplyDelete
  12. Hi mami, I followed ur steps and measures,but the Vella seedai is breaking while frying. It means it z fully dissolved in oil. I used store bought rice flour. What is the reason for it? Rice flour or jaggery syrup? Pls clarify. Thank you.

    ReplyDelete

 
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