Uppu seedai and vella seedai | Gokulashtami recipes

Updated on October 27, 2020 by Raks Anand 92 Comments

Jump to Recipe Jump to Video

Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami. With tips and tricks for seedai not bursting and prepare perfect seedai at home.

I am making Uppu seedai and vella seedai for the first time for Gokulashtami. This has been always a nightmare as I am so afraid of bursting of seedai… Thank God it didn't this time. Before this,3 years back I had that experience. After that I had never thought of attempting. Now I thought its high time to attempt again, thanks to the blog world, seeing all the seedai recipes around, I too got confidence that I will get it right too.

I always missed my mom’s seedais after marriage😞. Terribly missed😭. I now know the trick, I will not even wait for the festive days,will make this now and then when ever I feel like eating this😬. Its been some 4-5 years since I had home made seedais😪.
For preventing seedai from bursting, the trick is to let the steam that builds up while frying to escape. By rolling it not so smooth and letting some cracks here and there, the steam escapes. If the water content is more or you roll it too tight and smooth, the seedai may start bursting.

WARNING : For safety, be at safe distance after dropping the seedais in hot oil. Please go through the tips section a the bottom of the post before making seedai.

Please note, 1 cup rice yeilds 2 cups rice flour, you can use it either divided for both seedais or it is upto you.

Recipe card

Print Pin

5 from 25 votes

uppu seedai recipe

Course Snack

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Soaking time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Author Raks Anand

Servings 2 cups

Cup measurements

Ingredients

1 cup Raw rice I used sona masuri
2 tablespoon Urad dal flour
1 tablespoon fried gram flour/ pottukadalai flour optional
2 tablespoon Butter
2 teaspoon Sesame seeds
3 tablespoon Grated coconut
¼ teaspoon Asafoetida
Salt & water - as needed
Oil - For deep frying

Instructions

Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
Grind it to a fine powder in a mixer.
Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.You should be able to draw a line freely without breaks.
Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
Give a fry for coconut gratings too. Just fry till excess moisture is gone.
Now sieve again both the roasted flours together.
Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.
Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. Repeat until you finish all the dough and arrange in a dry clean cloth or plate. Let it be for 15 minutes.
Heat oil in kadai and add the seedais. For safety stand away from the stove for the each batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
Cook until the shh…sounds ceases.Drain in paper towel.Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.

Video

Notes

Tips for avoiding seedai burst: Do not roll tightly with pressure, do not roll smooth. Do not shape perfect round shaped.
Also the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste.
Make sure you roast, sieve the flours properly. This is very important.
It gets cooked for long time. Please be patient and wait until the bubbles and sound ceases completely. Otherwise inside will remain soft. Also make sure to simmer in medium or low flame, not high flame.
Add generous asafoetida in uppu seedai as it is the main flavour in the seedai.
After sieving, do not waste the coarse rice,You can use it while grinding second batch or even for drawing maakolam.
Do not add butter more than mentioned, otherwise it will dissolve in oil. Also if you are adding pottukadalai maavu, reduce butter to 2 tablespoon in uppu seedai recipe.
Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting.
Do not fry the rice flour until it turns in colour. Roast in medium flame always.
You can add a teaspoon of coconut oil while making the dough for extra flavour. But reduce butter accordingly.
Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.
Roast urad flour lightly as mentioned without changing the colour.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Click here for Uppu seedai in tamil

Uppu seedai method :

1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
2. Grind it to a fine powder in a mixer.
3. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
4. Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.You should be able to draw a line freely without breaks.
5. Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
6. Give a fry for coconut gratings too. Just fry till excess moisture is gone.
7. Now sieve again both the roasted flours together.
8. Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.
9. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. Repeat until you finish all the dough and arrange in a dry clean cloth or plate. Let it be for 15 minutes.
10. Heat oil in kadai and add the seedais. For safety stand away from the stove for the each batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
11. Cook until the shh…sounds ceases.Drain in paper towel.Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.

Crisp and flavourful seedai,ready to munch on…..

My mom makes Vella seedai very well,though I could not get it that good, I managed to get unbroken seedais. Excuse the colour 🤪. I add less jaggery. If you are sweet toothed you can increase the jaggery quantity.

How to make vella seedai full video