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