Uppu seedai

Name: Uppu seedai
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 glass Rice Flour; 1 tablespoon grated coconut; 1 tablespoon Hing powder; 1 tablespoon White butter; 1 tablespoon urad flour; as required Water; as per taste Salt; 1 tablespoon White til

Padmini Venkatesan @15Padmini

Uppu Seedai (Salt Seedai) is one of the important and traditional neivedhyam dish for Krishna Jayanthi (Gokulashtami) festival. Though we prepare many Prasad on this auspicious day, Seedai is unique and one of the important Prasad.

Padmini Venkatesan @15Padmini

Saved

Ingredients

30 minutes

4 people

2 glassRice Flour
1 tablespoongrated coconut
1 tablespoonHing powder
1 tablespoonWhite butter
1 tablespoonurad flour
as required Water
as per tasteSalt
1 tablespoonWhite til

Saved

Steps

30 minutes

1

In a kadai add two glass rice flour and dry roast till gets slight colour change.
2

After the flour gets cools add to a mixing bowl add white butter and grated coconut 🥥.
3

Add urad flour, white til and hing powder.
4

Add salt as per taste and water as per required and knead a soft dough.
5

Then grease your fingers and palm with oil and take small quantity of dough and roll it to a tiny ball. Do this for rest of the dough. Allow the seedai dough balls in clean cloth or paper for at least 5-10 minutes to dry.
6

Heat oil in a pan. Check if the oil is hot enough to raise the seedai immediately by dropping a seedai. When it raises immediately, then our oil is ready. Take the tiny dough balls in batches. Do not overload the oil with more seedai.
7

Drop 20-30 balls at a time and deep fry them till they turn golden brown color and crispy. Remove the crispy seedai from the pan and place it in a paper towel to drain excess oil. Repeat the step for the rest of the seedai balls.
8

Now the crispy, crunchy and tasty Uppu Seedai is now ready for neivedhyam or for serving!