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 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.
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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…
- 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 –
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.