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Aug 15, 2012

Uppu Seedai

Uppu Seedai is one of the main traditional bakshanams made especially during Krishna Jayathy’s day.. There are two varieties of seedais – sweet and the salt version. Sweet seedai is called “vella seedai”.The salty version is called “Uppu seedai”.  I have heard stories about seedai bursting from my friends. Here are the tips to avoid Uppu Seedai(s) from bursting in hot oil.

Tips:
  • Homemade or store bought flour, it should be sieved properly.
  • Do not roll them tightly. While rotating them in your palm, keep it as gentle as possible.
  •  Use, instead of dry coconut, uses coconut oil for the dough.
  • Dry the balls before frying them.
Here is the recipe for the Seedai.

 Preparation Time   :  15 mins
 Cooking Time        : 30 mins
 Recipe Category    :  Festival Recipes, Neivedyam 
 Recipe Cuisine       : South Indian  

Ingredients:
Rice Flour                   2 cups
Urad Flour                  2 tablespoon
Sesame seeds             1 teaspoon (optional)
Cummin See               1 teaspoon
Salt                            To taste
Butter                         1 tablespoon
Asafoetida                   a pinch
Coconut oil                  1 tablespoon
Cooking oil                  for deep frying.

Method
  • I have used store bought rice and Urad flour.
  • Fry the Urad flour in medium heat for 2 minutes.
  •  Dry roast the sesame and cumin seeds for a second.
  • Mix everything along with salt, asafoetida, butter.
  • Add water very little by little to form a smooth dough.
  • Form into a small balls of marble size. While rotating them in your palm, keep it as gentle as possible.
  • Keep them on a clean cloth or paper towel for 10 minutes.
  • Heat oil in medium flame and fry the balls.
  • Put as many cheedais as possible , the oil can hold at a time.
  • When frying the balls , keep moving the balls in oil to ensure uniform frying.
  •  Fry until they become golden brown or till the bubble stops, and hissing sound ceases.
  • Drain them in a tissue paper and transfer them to an airtight container.
  • Now Yummy Cheedai is ready to eat.



Uppu Seedau

3 comments:

  1. Thanks Sadhana for uppu seedai Recipe!! I was waiting for this.

    ReplyDelete
  2. My mother made this today and it was great

    ReplyDelete

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