UPPU SEEDAI RECIPE / SALT SEEDAI RECIPE–GOKULASHTAMI RECIPES

Uppu seedai is my doter’s favorite snack..Whenever we visit AAB , we buy a packet of seedai without fail. I have tried many times to bring white color but i have not succeeded yet..But i’ll keep trying till i get it...Friends, do give ur suggestions for white seedai . I’ll try for sure..This is my MIL’s recipe. I usually follow this every year . It comes out very well without bursting.Along with the normal round seedai we also make 2 small rod shaped “Seepankuzhal” for baby krishna ..Do refer my sweet seedai if interested ! Watch out the full video recipe for uppu seedai making with homemade processed flour and roasted urad dal flour preparations !

Uppu seedai - Video recipe

INGREDIENTS
1 cup - 200ml

Processed rice flour OR store bought rice flour – 1 cup Roasted urad dal flour – 1 tbsp Unmelted Butter – 1 tbsp ( soft, at room temperature) Salt & water – as needed Hing – 1/8 tsp Black sesame seeds – 1.5 tsp Grated coconut – 1 tsp

METHOD

Grind the grated coconut in a dry mixie jar & make a powder. If u are using homemade rice flour,first u should dry roast the flour for few minutes in low flame till vapour starts to come.Its a must & should step to get seedai without bursting. Take the roasted rice flour & urad flour in a bowl & sieve once or twice.Add sesame seeds , hing & ground coconut powder..Lastly add the butter & blend it well with the flour using ur fingers. Do not give too much of pressure to the flour. Add water & make a non-sticky dough.Make sure there are no cracks. Roll the dough into small balls roughly in a paper or cloth. Do not roll very tightly. Use first three fingers to make balls.. Allow the balls to dry for 20-30 mins before frying.Heat oil in a kadai & deep fry them in batches in medium flame.Keep tossing the seedai to get a uniform color..   Remove when all the bubbles cease.Store in a box after it cools down..

 

NOTE

Dry roast the wet rice flour for few minutes slightly if u are using homemade processed rice flour. First important thing to avoid bursting is to “SIEVE” the flour once or twice.. U should sieve all the flour ( urad dal flour , rice flour & gram flour if u use). Sieving the flour properly reduces 90% of bursting.. Secondly u should not roll the seedai very tightly. U should roll it to a loose ball using three fingers.No problem if it not a proper round.. Dry the seedai in a paper or towel for 30 minutes before frying..If u want to deep fry immediately prick the seedai with a small needle to avoid bursting.. Most of the time pricking may not be necessary because by the time u finish rolling all the dough , seedai would have dried.. Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai.Color variations may be there slightly. But u can check whether it bursts or disperses in oil.. If this seedai breaks or dissolves in oil , it means fat  ( ghee / butter) content may be more or oil temperature is too high or too low. If Seedai bubbles too much after u drop into oil ,it shows the ghee or butter or oil  content is more..So add more rice flour to the dough & make again.. The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown  , seedai will also turn brown. Uniform heating is also important. In my observation, low to medium flame is sufficient to get a well cooked , nice color seedai..Keep tossing every now and then..

Technorati Tags: uppu seedai recipe,seedai recipes,seedai,uppu seedai,gokulashtami recipes,janmashtami recipes,gokulashtami recipes 2013,uppu seedai in tamil,salt seedai