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  • Uppu Seedai / Salt Seedai

Uppu Seedai / Salt Seedai

Crunchy & Yummy Uppu Seedai!

Posted on Aug 8th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Snacks
4.20 from 21 votes
Seedai is one of the important offering to Lord Krishna on the auspicious occasion of Krishna Jayanthi | Gokulashtami. A little time consuming yet worth the effort for these crunchy and yummy snack!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 8 minutes

Uppu Seedai (Salt Seedai) is one of the important and traditional neivedhyam dish for Krishna Jayanthi (Gokulashtami) festival. Though we prepare many Prasad on this auspicious day, Seedai is unique and one of the important Prasad. Rice flour, urad dal flour are mixed with salt, hing, butter and kneaded into dough. Then we make tiny balls out of the dough and deep fry till they are crunchy. Seedai is a crunchy and savory snack which can be enjoyed by little kids to adults. Both Uppu Seedai and Vella Seedai are little tricky and time consuming but once we get the techniques correctly then its worth its effort!

Childhood memories

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.

 

Tips for making Uppu Seedai and how to avoid bursting of seedai in the oil 

How to avoid the bursting of seedai while frying ?

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.

  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.

Store-bought Rice Flour Vs. Homemade Rice flour

  • Traditionally the seedai is made using home made rice flour. But we can very much make seedai using the store bought ready made rice flour as well. In fact the seedai that i have shown in the video is made using store bought Rice flour.
  • Homemade Rice flour is the preferred method as it will ensure the right texture and color of the seedai.
  • Before using Store bought or Homemade Rice flour, We need to fry the rice flour till its warm
  • Some brand of store bought rice flour makes the seedai darker than the usual golden brown.

Ratio of Rice Flour to Urad Dal flour 

  • The perfect ratio of Rice flour and Urad Dal flour would be 11: 1. You can use a small ladle to measure or you can use a standard measuring cup or a tumbler.  In this recipe, i am using ladle. But you can use cup, ladle or anything.
  • Whatever measuring utensil you use measure the rice flour and urad dal flour with the same measuring equipment. If you use a ladle to scoop 11 measures of rice flour then use the same ladle to scoop 1 measure of urad dal flour. Then only the ratio will work.
  • Adding more urad dal than the ratio given makes the seedai brittle and the color will be more red than golden brown. So maintain the ratio.

Why Seedai is sometimes harder and sometime chewy?

Deep frying Seedai at right temperature and flame will ensure right crunchiness of seedai.

  • Before deep frying ,ensure the oil is hot enough. You can check by dropping a pinch of dough to see if it raises immediately. If so, then the oil is ready!
  • Once the oil is ready, add only 1 seedai to the oil. Keep the flame in low and allow that one seedai to get fried. Do not stir with a ladle immediately after dropping the seedai. Just leave for few seconds and then use a ladle.
  • Ensure the seedai is fried properly and then take out the seedai. From next batch, you can add 2 handful of seedai to the oil and deep fry in low flame.
  • If we keep the flame high to speed up the process, the seedai becomes dark brown soon and when you take out the seedai from oil, it seems crispy but after cooling down, the seedai will become chewy.
  • Butter is another important ingredient to get right crunchiness. We can also add hot oil but adding oil makes the seedai hard to bit. Butter gives right texture and the seedai will be crunchy at the same time melt in mouth.

Why seedai is consuming lot of oil?

Sometimes we feel seedai has so much of oil. Its because if the temperature of oil is not correct. If the temperature of oil is too low, then the seedai will soggy with oil.

Recipe Card for Uppu Seedai:

Uppu Seedai
Pin Recipe

Uppu Seedai | Gokulashtami Recipes

Course: Baking Recipes, Festival, Snack, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 Cups
Calories: 284kcal
Author: Sowmya Venkatachalam
Seedai is one of the important offering to Lord Krishna on the auspicious occasion of Krishna Jayanthi | Gokulashtami. A little time consuming yet worth the effort for these crunchy and yummy snack!
Print Recipe

Ingredients

  • 1 Measure Urad Dal Flour Measure is anything from ladle to cup
  • 11 Measure Homemade Rice Flour
  • 1 tbsp Butter at room temperature
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 tbsp Grated Coconut We can also use Finely Chopped Coconut
  • Salt As Needed
  • ½ tsp Asafoetida (Asafetida / Hing)
  • 2 Cups Oil for Deep Frying

Instructions 

  • Soak the gram dal(channa dal) in water for 10 minutes. 

Preparing Dough

  • 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
  • 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 clean cloth for atleast 5-10 minutes to dry. 

Frying Seedai

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

Video

Notes

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. 

Nutritional Info

Nutrition Facts
Uppu Seedai | Gokulashtami Recipes
Amount Per Serving (100 g)
Calories 284 Calories from Fat 423
% Daily Value*
Fat 47g72%
Carbohydrates 42g14%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures :

  • Soak the gram dal(channa dal) in water for 10 minutes.
  • 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
  • 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 / plastic sheet / cloth for atleast 5-10 minutes to dry.
  • 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.
  • Now the crispy, crunchy and tasty Uppu Seedai is now ready for neivedhyam or for serving!
Uppu Seedai / Salt Seedai
Uppu Seedai / Salt Seedai

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

52 Comments Hide Comments

Maha Hariharan page says:
August 5, 2012 at 5:32 pm

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

Thank you,

Reply
Unknown says:
August 22, 2013 at 4:54 am

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?

Reply
subbuskitchen says:
August 22, 2013 at 10:16 am

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

Reply
Vidhya G says:
August 27, 2013 at 7:19 am

very nice recepie… very professional.. thank you

Reply
Anonymous says:
August 27, 2013 at 6:40 pm

Can I use rice flour instead of soaking pacharisi ?

Reply
subbuskitchen says:
August 27, 2013 at 7:25 pm

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.

Reply
Anonymous says:
August 27, 2013 at 8:03 pm

Thank you mami. Will do that .

Reply
Srijothi Vijendran says:
August 13, 2014 at 12:24 pm

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.

Reply
Anonymous says:
August 16, 2014 at 3:39 am

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

Reply
subbuskitchen says:
August 19, 2014 at 4:46 am

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

Reply
Malathy Chandrasekher says:
August 31, 2015 at 5:15 pm

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.

Reply
subbuskitchen says:
August 31, 2015 at 6:52 pm

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

Reply
Sushmitha Sivan says:
August 19, 2014 at 8:09 am

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

Reply
subbuskitchen says:
August 20, 2014 at 6:31 am

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.

Reply
Sushmitha Sivan says:
August 20, 2014 at 9:51 am

Thanks mami, will keep that in mind

Reply
Anonymous says:
September 6, 2015 at 7:00 am

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

Reply
srividhya says:
September 7, 2015 at 11:47 am

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

Reply
srividhya says:
September 7, 2015 at 11:50 am

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

Reply
srividhya says:
September 7, 2015 at 11:59 am

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

Reply
Anonymous says:
August 23, 2016 at 2:14 pm

will try it out and let u know

Reply
T Padmini says:
August 25, 2016 at 1:57 am

Super

Reply
Kirthi Siva says:
October 22, 2016 at 3:12 am

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.

Reply
Anonymous says:
August 9, 2017 at 8:10 am

Don't we have to fry the rice flour.should be golden brown or just till moisture is absorbed. Pl clarify

Reply
subbuskitchen says:
August 14, 2017 at 2:36 am

just need to fry till the rice flour is warm

Reply
Krithika says:
August 11, 2017 at 11:54 am

Can I skip adding coconut?

Reply
subbuskitchen says:
August 14, 2017 at 2:30 am

Yes we can skip coconut

Reply
rama says:
August 14, 2017 at 3:01 pm

Can you please mention rice to be fried in the recipe also as learners may miss this information.

Reply
Mahalakshmi Ramkumar says:
August 14, 2017 at 4:49 pm

Hi..happy krishnashtami. i am amatuer who tried seedai for 1st tym. I noticed that seedai did not burst out, but then it did not float on d top of d oil, may be i used limited oil. And seedai color ws dark ..i think i added lilire urud. And crust is hard n perfect bt the inner part is not hard…pls infer…

Reply
Mrs vallabi says:
September 2, 2018 at 7:17 am

Hi good morning
While using instant flour from the shop should we use more urad dal or butter?
How to avoid becoming ‘kadak’ becoming hard to bite

Thank u

Reply
Sowmya Venkatachalam says:
September 3, 2018 at 8:49 am

It’s butter

Reply
KANAGALAKSHMI says:
September 2, 2018 at 9:47 am

Which rice flour is better?? Idayappam flour or kolukattai flour?

Reply
Sowmya Venkatachalam says:
September 3, 2018 at 8:47 am

Its a rice flour.. you can try Kolukattai flour which is also a rice flour.

Reply
Jayanthi Sridhar says:
August 20, 2019 at 9:58 pm

I think thats what she meant by saying allow the seedai on a cloth. She missed out on the word dry. Great recipe

Reply
Sowmya Venkatachalam says:
August 21, 2019 at 8:11 am

Thanks Jayanthi.You are right. i have updated it

Reply
Vaishali Ramachandran says:
August 23, 2019 at 10:52 pm

5 stars
Followed all the steps and it was successful. Thank you for all the details.

Regards,
Vaishali

Reply
Sowmya Venkatachalam says:
August 24, 2019 at 7:01 am

Thanks Good to hear

Reply
Jayshree says:
August 24, 2019 at 10:17 am

I saw you salt seedai video.rice roasting time or how to identify the correct time to stop roasting rice.

Sorry to ask this stupid question

Jayshree from Mumbai

Reply
Sowmya Venkatachalam says:
August 25, 2019 at 12:30 am

Initially it will be smooth and you will not be able to draw even a line using the rice flour. Once you fry rice flour, try drawing a line.. if it’s smooth and if you are able to draw a line using rice flour, then its a right consistency and you should strop frying it.

Reply
Lalitha says:
August 8, 2020 at 12:43 pm

The measurement of rice and udid flour is after roasting the rice flour or before .Pl clarify.

Reply
Sowmya Venkatachalam says:
August 9, 2020 at 12:12 am

Both are same. You can measure and dry roast or dry roast and measure both are same

Reply
Jana says:
August 11, 2020 at 7:58 am

Hi Sowmya..I just tried your uppu seedai as per your recipe..the first one did not burst..I fried the others and it burst after 10 mins in oil.The first 10 minutes nothing happened..it was cooking in the oil.can I know the reason?

Reply
Sowmya Venkatachalam says:
August 11, 2020 at 8:09 am

So sorry to hear. If the balls are rolled very rigid, the oil try to penetrate and the air inside the ball tries to escape that makes the seedai burst. Thats why it take time to burst. Roll the balls softly not rigidly and also allow it to dry in towel for atleast 10 mins

Reply
Usha Krishnan says:
September 9, 2020 at 9:05 pm

5 stars
Tried both Uppu Seedai & Vella seedai for Kutty Krishna at home..came out superb..Thanks a ton Subbu Ma’am & Sowmya

Reply
Sowmya Venkatachalam says:
September 10, 2020 at 12:09 am

So glad to hear. Thank you so much Usha

Reply
Mala srinivasan says:
September 10, 2020 at 1:46 pm

Can you tell
Me how much butter for 1 cup rice flour ? Becasue I don’t know what is the measurement for a ladle .

Reply
Sowmya Venkatachalam says:
September 10, 2020 at 10:38 pm

For 1 Cup you can use 2 tbsp butter.

Reply
D says:
August 29, 2021 at 5:02 am

How to make urad flour

Reply
Sowmya Venkatachalam says:
August 31, 2021 at 7:47 pm

Dry roast the urad dal till its hot to touch and then grind it to powder, sieve it twice and use it🙏

Reply
Vidya Sharma says:
August 30, 2021 at 10:29 pm

I tried making cheedai but the entire lot broke out in the oil. I have it in the form of a oily powdered granules. Please tell me what I can do with it now ? Thanks !

Reply
Sowmya Venkatachalam says:
August 31, 2021 at 7:45 pm

Sorry we can’t use it anymore. Very sorry to hear. Always put only 1 in oil and test if it disintegrates in oil.

Reply
Sugundha says:
August 17, 2022 at 10:22 am

For uppuseedai no need to roast fresh coconut ?

Reply
Sowmya Venkatachalam says:
August 22, 2022 at 1:13 am

we can use chopped fresh coconut pieces as it is without roasting.

Reply

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