Thursday, August 22, 2013

Uppu Seedai Recipe | Seedai | Krishna Jayanthi/Janmashtami/Gokulashtami Recipes

When I saw the other blogs posting Krishna Jayanthi recipes, being a new blogger I was eager to post some recipes from my end. Since we don't celebrate Krishna Jayanthi, I was not aware of the recipes they prepare for that special day. I rang some of my friends and discussed the recipes they make and I am here with my uppu seedai as the first recipe for Janmashtami. My Aachi is an expert in making this seedai and thattai. When I told mum about my plan to make seedai, she was worried  because of its bursting nature. So to be on the safer side, I started frying this seedai after Jany came home. While frying, I was literally running out of the kitchen, after I dropped my first batch into the Kadai. And to my surprise, it came out extremely crispy.
Final Pictures Updated on 23rd August 2016
Ingredients:
Raw Rice Flour - 1 cup 
Urad dal flour - 1 and 1/2 tbsp 
Coconut (grated) - 2 tbsp
Melted Butter - 3 tbsp
Sesame seeds - 1 tbsp
Salt - as required 
Oil - to deep fry
Steps to prepare homemade Rice flour and Urad dal flour:
Rice Flour: Soak raw rice for 4 to 5 hours in water, drain the water completely and spread it on a cloth to dry. Then grind it to a fine powder in a mixie. You can also grind it in a flour mill if you prepare in bulk. Sieve it and then dry roast it until nice aroma comes. This flour can also be used for making murukku, thattai etc. 
Urad dal Flour: Dry roast whole urad dal till it turns golden brown. After it cools, grind it to a very fine powder and sieve it.
Method:
1. Sieve both the flours again and dry roast until it is slightly heated, approximately for a minute. 
2. Dry roast the grated coconut to remove the moisture content. In a bowl add the flours, coconut, butter, sesame seeds and required salt. Make a dough out of it by adding water little by little. Do not add too much water.
3. Now make small balls out of the dough. Make the balls smaller, for even cooking. Don't make the balls very smooth, just pinch a portion and gently smooth it. (The size should be smaller than mine, my first batch was undercooked from inside and browned from outside. Later I reduced the size of the balls and got it perfectly)
4. Allow the balls to rest in a cloth for at least 30 mins before frying to prevent seedai from bursting. Heat oil in a Kadai and when it is hot enough , fry the seedai till it is golden brown. Fry in medium flame. Drain on tissue paper to remove extra oil.
The crunchy and crispy seedai can be cooled and stored in an airtight container.
Points to remember for avoiding the seedai to burst:
  • Sieve the flours at least twice before you use, else the small grains in the flours may cause the seedai to burst.
  • Don't roll the balls tightly with pressure. If it is done like that then the trapped air inside the seedai may cause the seedai to burst.
  • Dry the balls in a cloth for 30 mins to absorb moisture content to prevent the seedai from bursting. 
  • If you are worried too much about bursting, then prick she seedai with a pin or toothpick which helps the air to escape and prevent it from bursting. 
Warm Regards,
Happy's Cook - Divya

8 comments :

  1. Seedai has come out perfect and yummy...

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  2. Seedai looks perfect & delectable.. Lovely :)

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  3. Crispy seedai dear......i will try this festive season......

    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

    ReplyDelete
  4. Thanks for visiting my space and joining it :)
    Glad to follow you back :)

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  5. your seedai have turned out so well...am always scared to make them thinking the way they might burst

    ReplyDelete

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