Uppu sedai a most common and authentic Tamil snack. I very well remember that my grandfather use to get this uppu sedai from LALA sweet stall in our Hometown. A best munch served with tea or coffee, I and my grandfather use to soak it in coffee for 2 mins and consume it. It would be divine, only thing I was little scared that it would burst during preparation. But with little loaded guts, planned to prepare this uppu sedai for Krishna Jayanthi 😉

Uppu Seedai

Uppu Sedai is one of the festive snack, which is prepared during Krishna Jayanathi / Janmashtami / Gokulastami and served as offering for Lord Krishna and later consumed by us.

CLICK HERE for more krishna jayanthi recipes.

This was my first time, uppu seedai came out very well with soft inside and crunchy outside. Also it never got bursted. Let me share the recipe with tips…

Uppu Seedai

Ingredients:

• Rice flour (store bought) – 1 cup
• Urad dal flour / White lentils flour / Ulundam maavu – 1 tbsp
• Sesame seeds – 1 tsp
• Melted butter – 1 ½ tbsp
• Salt to taste
• Oil for deep frying

Check out the making of Uppu Seedai, will update step by step pictures soon –

Preparation:

White Lentil flour – Dry roast white lentils in medium flame for 5 mins or until turns golden brown. Remove from fire, bring it to room temperature and grind them to a fine powder. Sieve the flour for 2 times and store it in an air tight container. Stays fresh for months time.

• Take rice flour, urad dal flour (white lentil flour) and salt in a bowl, Mix all these together.
• Sieve the flour 2 to 3 times (because we should only fine flour, else seedai would burst while deep frying).
• Transfer the flour to a bowl, add sesame seeds, pour melted butter and mix all these together.
• Pour water little by little and knead the flour to a rolled dough.
• Take small portion of the dough and roll them gently between your palms to a ball (berry size). (roll the gently, if rolled hardly they would burst when we deep fry).
• Place the rolled balls in a newspaper, let it rest for 5 to 10 mins.
• Heat oil in a kadai, gently drop in few balls and deep fry them (keep on turning the sides, so that they get cook evenly).
• Cook only in medium flame (so that they cooked completely), drain the oil and remove from fire, when they turn golden brown.
• Transfer it to a plate and serve.

Note: Stays fresh for 4 to 5 days in an air-tight container, once they come to room temperature.

For more Krishna Jeyanthi / Janmastami / Gokulastami recipe, CLICK HERE and for more snacks recipe, CLICK HERE.