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
.
Ingredients
| Raw rice(I used sona masoori) | 1 cup |
| Urad dal flour | 2 tblsp |
| Ghee/butter | 4 tblsp |
| Sesame seeds | 2 tsp |
| Asafoetida | 1/4 tsp |
| Salt & water | as needed |
| Oil | For deep frying |
| Grated coconut | 3 tblsp |
Method: - Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth or news paper 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 u see steam coming out from the flour. Just for a minute to say approximately.
- Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour).
- 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,ghee,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 news paper or dry clean cloth.Let it be for 15 minutes.
- Heat oil in kadai and add the seedais. For safety stand away from the stove for the first 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 airt tight container after cooled down. The flavour is in its best when eaten from the next day.
|
Crisp and flavourful seedai,ready to munch on…..
VELLA SEEDAI
My mom makes it 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.
INGREDIENTS
| Rice flour(Refer above for the process) | 1 cup |
| Urad dal flour | 2 tsp |
| Ghee/butter | 1 tblsp |
| Sesame seeds | 1 tsp |
| Jaggery | 1/4 cup |
| water | as needed |
| Oil | For deep frying |
| Grated coconut | 1 tblsp |
| Salt | A pinch |
Method
- Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.
- Heat jaggery with 1/4 cup water and boil until it dissolves.
- Filter it to remove any impurities.
- Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough.
- Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
- Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.
|
The two stick like seedais are called ‘pallu seeda’ just like lolli pop, krishnar will eat it as he is a baby 
with no teeths.We usually leave it near the krishnar in pooja place. Though my paati makes with both uppu and vellam I made only with vellam dough ;)
Notes:
- Tips for avoiding seedai burst: Do not roll tightly with pressure, donot roll smooth.
- Make sure you sieve the flours properly.
- Another tip from sharmi will help you if you make in small batches. Prick the seedais with a tooth pick or pin.
- Do not fry the flours until it turns in colour. Just heat it up. Thats enough.
- You can add a tsp of coconut oil while making the dough for extra flavour.
- 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.
- Just roast the flours lightly as mentioned without changing the colour.
|
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59 Stars(comments):
wow..Raks..crispy,crunchy,delicious looking seedai..love the seepu seedai also..
thats perfect n crispy seedai....as usual classic click!
woow such an authentic recipe :) wonderful clicks :)
ARS Event-E for Egg Recipes
Looks so crunchy and perfect to me...Never tasted though :-(
Deepa
Hamaree Rasoi
Love seedai for their crunchiness... Thanks for sharing two types of seedai recipes.
Thats really good to see the seedai recipe and thanks for sharing the authentic recipe.
All blogs r loaded wid seedai recipes..Though I love 2 eat it I never attempted making them...I loved that light golden color of ur seedai raaji..just perfect..:)
I wish I stayed near so that atleast you would have felt sending a pack for me..;) wat say??
I see seedais all around and I'm yet to blog about it. The clicks are just sleeping n my camera waiting to be downloaded and all the seedais I made were gone in hours. Perfectly made out Raji.
I just saw seedai post on Sharmilee..and here you are with yet another wonderful version!
Lite Bite
Seedais have come out so perfectly Raji. Great shots as well :)
Seriously am drooling over that vella seedai,been ages i had them, feel like grabbing and munching some..
Very well done like a pro.
Full festive mood huh??I'm seeing so many seedai recipes and am tempted to try too:)
New to me......looks delectable....
Perfect golden balls. Great clicks and Vella seedai also turned out well. Atlast you succeeded in ur attempt
Raji super duper awesome.. u shd send both these to me..very yumm
Seedai's r rolling around blogosphere:-) Vellai seedai is totally new to me. wud love to make some this weekend..soo tempted after seeing this!!
Looks perfectly done.....traditional recipesku una minja aale ila avlo supera vanthrku seedais...Uppu seedai clicks are too gud and inipu seedai knjam parcel pls :)
Perfectlt made Cheedai...
Wow perfectly done it...Both seedais luks gr8!Clicks are very nice as usual...
both version are super
Now I am getting inspired to try this :)
Wow....love the color of the balls.....looks delicious......
wow!!! super!! so many seedais and muruku recipes in the blogosphere!! Need to try this time!!
I used to eat a lot of the salt version ...you got it perfect ....both are so tempting with seedai everywhere :)
wow,very crunchy and perfect seedais. Uppu seedai clicks are so nice.
They look crisp n perfect. Kudos to you
summa superaaaa irukungoooo.... unga address kudunga... veetuku vanthu koncham parcel vaangitu poren...
Dish Name Starts with J
Learning-to-cook
Regards,
Akila
I have tried these long time ago and really wanted to make it but never knew the name or recipe..Thanks a lot for sharing..I a going to make it soon. :)
Looks so neat and nice :) Perfect for the festival. Divine :)
Wow ~ they have come perfect, never had it but I so want to try some right now :)Great post!
USMasala
wow beautifully made...they come out really well...gr8 work dear...
Super Yummy Recipes
yum yum yum...Happy Janmastami.
uppu and vella seedai looks delicious and perfect
Seedai looks crispy and delicious...very nice post...
Perfect for the festival..looks absolutely perfect Raji... cute clicks.. and parcel some pls :)
I want to try your uppu seedai , they look so tempting
Perfectly made Seedai..My mom also follows the same method and she gave me the same tips what u've mentioned here..I've also mentioned it in sharmi's seedai post.. Are v welcome to relish this ?
Cripsy and delicious,perfectly made..bookmarked
omg! i wish i could just jump into your post and grab those seedai bowls.. excellent
Aaha Oho
Any one can do it but just looking at your wonderful clicks . great job Raji. Really appreciate your good work and wonedrful clicks too.
The snack looks very tempting.
I love the salty ones - learned how to make them from a friend.
Thanks for sharing dear, thought to buying this for krishna jeyanthi. now i am going to prepare
Both the seedais have come out well. Delectable pics.Happy Janmashtami
nice recipe...though I have never made this before....but seems very delicious
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Perfect, super yummy seedais!!!
Prathima Rao
Prats Corner
Wow!!Look fabulous Raks!
Kirshna is going to be mighty satisfied visiting your home Rajeshwari - that is all I can say :)))
seedais look great, crispy and yummy...a great job dear..excellent pics..
Seedai is totally new 2 me..never heard of it...but it surely looks crispy,crunchy,delicious...1st time here, yet fell n love wid ur site...following u n facebok...do visit mine wenever u get time...tc enjoy krishna janmastami...:)
perfect cheedas.......Loved both the versions
http://www.panchamrutham.blogspot.com/
Mouth-watering stuff. They look so enticing to the eye...nice clicks too!
Hats off to you Raks, you conquered your fears and did it to perfection. Aha!
Perfect seedais .. thx for sharing.
Vardhini
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You have a very nice and helpful blog. I follow your regularly. Thanks a lot for the seedai recipe..tried it for the first time and it turned out very well!!
-Sharadha
Can I get your home address please? :) I just adore all these specialities :D Wow.. I love seedai :D
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