facebook twitter pinterest youtube googleplus email rss instagram


For full recipe collection, click here

Thursday, August 18, 2011

   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 marriageSad. Terribly missedCrying. 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 thisBatting Eyelashes. Its been some 4-5 years since I had home made seedaisSigh.

How to make uppu seedai, full video :

WARNING : For saftey, be at safe distance after dropping the seedais in hot oil.

Uppu seedai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 2 Hours    |  Cook time: 20 mins    Makes: 2 cup seedais


Raw rice(I used sona masoori) - 1 cup

Urad dal flour - 2 tbsp

Butter - 3 to 4 tbsp

Sesame seeds - 2 tsp

Asafoetida - 1/4 tsp

Salt & water - as needed

Oil - For deep frying

Grated coconut - 3 tblsp


  1. 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.
  2. DSC_4730
  3. Grind it to a fine powder in a mixer.
  4. DSC_4736
  5. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
  6. DSC_4747
  7. 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.
  8. DSC_4955
  9. 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.
  10. Give a fry for coconut gratings too. Just fry till excess moisture is gone. Now sieve again both the roasted flours together.
  11. DSC_4958
  12. 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.
  13. DSC_4961
  14. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently.
  15. DSC_4964
  16. Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes.
  17. DSC_4971
  18. 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.
  19. DSC_4975
  20. 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.
  21. DSC_4978

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

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

Vella seedai recipe

Prep Time: 2 Hours    |  Cook time: 20 mins    |  Serves: 2


Rice flour(Refer above for the process) - 1 cup

Urad dal flour - 2 tsp

Ghee/butter - 1 tbsp

Sesame seeds - 1 tsp

Jaggery - 1/4 cup

water - as needed

Oil - For deep frying

Grated coconut - 1 tbsp

Salt - A pinch


  1. 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.
  2. Heat jaggery with 1/4 cup water and boil until it dissolves.
  3. DSC_4965
  4. Filter it to remove any impurities.
  5. DSC_4966
  6. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough
  7. .DSC_4968
  8. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
  9. DSC_4971
  10. 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 Winking 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 ;)

  • 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 sieve the flours properly. 
  • Make sure to 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.
  • 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. Just heat it up. That's 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.

Labels: , ,


  1. wow..Raks..crispy,crunchy,delicious looking seedai..love the seepu seedai also..

  2. thats perfect n crispy seedai....as usual classic click!

  3. woow such an authentic recipe :) wonderful clicks :)
    ARS Event-E for Egg Recipes

  4. Looks so crunchy and perfect to me...Never tasted though :-(

    Hamaree Rasoi

  5. Love seedai for their crunchiness... Thanks for sharing two types of seedai recipes.

  6. Thats really good to see the seedai recipe and thanks for sharing the authentic recipe.

  7. 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??

  8. 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.

  9. I just saw seedai post on Sharmilee..and here you are with yet another wonderful version!
    Lite Bite

  10. Seedais have come out so perfectly Raji. Great shots as well :)

  11. Seriously am drooling over that vella seedai,been ages i had them, feel like grabbing and munching some..

  12. Full festive mood huh??I'm seeing so many seedai recipes and am tempted to try too:)

  13. New to me......looks delectable....

  14. Perfect golden balls. Great clicks and Vella seedai also turned out well. Atlast you succeeded in ur attempt

  15. This comment has been removed by the author.

  16. Raji super duper awesome.. u shd send both these to me..very yumm

  17. 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!!

  18. 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 :)

  19. Perfectlt made Cheedai...

  20. Wow perfectly done it...Both seedais luks gr8!Clicks are very nice as usual...

  21. Now I am getting inspired to try this :)

  22. Wow....love the color of the balls.....looks delicious......

  23. wow!!! super!! so many seedais and muruku recipes in the blogosphere!! Need to try this time!!

  24. I used to eat a lot of the salt version ...you got it perfect ....both are so tempting with seedai everywhere :)

  25. wow,very crunchy and perfect seedais. Uppu seedai clicks are so nice.

  26. They look crisp n perfect. Kudos to you

  27. summa superaaaa irukungoooo.... unga address kudunga... veetuku vanthu koncham parcel vaangitu poren...

    Dish Name Starts with J

  28. 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. :)

  29. Looks so neat and nice :) Perfect for the festival. Divine :)

  30. Wow ~ they have come perfect, never had it but I so want to try some right now :)Great post!

  31. wow beautifully made...they come out really well...gr8 work dear...
    Super Yummy Recipes

  32. yum yum yum...Happy Janmastami.

  33. uppu and vella seedai looks delicious and perfect

  34. Seedai looks crispy and delicious...very nice post...

  35. Perfect for the festival..looks absolutely perfect Raji... cute clicks.. and parcel some pls :)

  36. I want to try your uppu seedai , they look so tempting

  37. 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 ?

  38. Cripsy and delicious,perfectly made..bookmarked

  39. omg! i wish i could just jump into your post and grab those seedai bowls.. excellent

    Aaha Oho

  40. 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.

  41. I love the salty ones - learned how to make them from a friend.

  42. Thanks for sharing dear, thought to buying this for krishna jeyanthi. now i am going to prepare

  43. Both the seedais have come out well. Delectable pics.Happy Janmashtami

  44. nice recipe...though I have never made this before....but seems very delicious
    A Girl's Diary
    What's On Your Kebab Platter:win a gift

  45. Perfect, super yummy seedais!!!
    Prathima Rao
    Prats Corner

  46. Wow!!Look fabulous Raks!

  47. Kirshna is going to be mighty satisfied visiting your home Rajeshwari - that is all I can say :)))

  48. seedais look great, crispy and yummy...a great job dear..excellent pics..

  49. 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...:)

  50. perfect cheedas.......Loved both the versions


  51. Mouth-watering stuff. They look so enticing to the eye...nice clicks too!

  52. Hats off to you Raks, you conquered your fears and did it to perfection. Aha!

  53. This comment has been removed by the author.

  54. 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!!


  55. Can I get your home address please? :) I just adore all these specialities :D Wow.. I love seedai :D

  56. This comment has been removed by the author.

  57. wonderful post...just felt my presence in your kitchen.as always your clicks are mesmerising.Need a help would like to know whether the raw rice flour can be replaced by the readymade idiyappam flour we get in the shops.I am tempted to try this recipe,

  58. THanks :) For seedai, idiyappam flour wont work, I tried once. But try ur luck and see :)

  59. Mouthwatering recipes! Very clear explanations from you. I would like to try uppu seedai very soon.In this uppu seedai recipe,you have given measurement of raw rice=1 cup.
    Can you please say what is the measurement of 1 cup(in ml) in this recipe? According to that i can add other ingredients too.
    Expecting your reply so eagerly to try for it immediately.

  60. Hi,Wonderful tips..just like I remember - my paati telling me when I use to help her out as a kid...:) had a doubt..can i use ready made normal rice flour? will it work? also can i avoid coconut in 'uppu seedai'? will it still turn out fine? Btw your badusha recipe was awesome! Tried for my kids 3rd birthday and he loved it..Made the day truly special!

  61. Haasini,

    sorry for late reply, my 1 cup holds 240ml.

    purple leaf,

    I personally havenot tried, but try and see in small quantity...

  62. Hey Raks,

    chanced upon ur website while searching for eggless Blueberry muffins and I tried the Uppu seedai today. Followed ur recipe to the T and they turned out to be awesome. I'm a gujju married to Tanjore marathi and my FIL complimented me for this....even said he would call and tell his sisters (who are like in their 80s) that his daughter in law made seedai for the first time and they were delicious...My next attempt would be Baadusha, garlic and stuffed buns ...Love the way for each step u include a picture to we know exactly how the recipe should look like and Awesome photography there!!!!!

  63. Thanks for the recipe,it came out wonderful when I tried yesterday,especially the tricks for not bursting was excellent.

  64. Hey Raks,

    Happy Gokulashtami,
    For uppu seedai what is the ratio of rice flour to urad dal flour. I have mill ground and sieved rice flour that I plan to use.


    1. I use 1 tbsp urad dal flour for 1 cup rice flour. Sorry for my late reply.

  65. Will readymade kozhukkattai flour or idiyappam flour work ?

    1. I tried once but did not work for me, but have seen people using regular rice flour. Try and see little batch :)

  66. I am going to make for the first time..Is it white butter or salted butter? Can we use ghee instead?

  67. Hey I tried this recipie ...came out really well..ur tips were very helpful thanks 😊

  68. I tried this recipe today for the first time... Seedais came out very well.. Thank you soooo much mam for making this gokulashtami so special...

  69. I tried this recipe today for the first time... Seedais came out very well... Thank u soooo much mam for making this gokulashtami special...


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.