Gokulashtami or Krishna Jayanti is just around the corner and this year, I am finding all kinds of reasons to come out of the covid blues and the lock-in. I am planning to share some simple bakshanams/pindi vantalu for Krishnashtami, starting this crispy delicious Uppu Seedai. Seedai can be made both savory and sweet. This recipe is obviously the savory version. The base ingredients are very similar to murukku – rice flour and urad dal flour are used. Butter and sesame seeds add a nice flavor to the seedai. There is a similar recipe called Venna Undalu in Telugu cuisine, which is made with rice and urad dal flours too.
Traditionally preparing the rice flour takes a lot of effort – getting the texture and consistency right. The rice is washed, dried under shade and then ground into a fine powder. It is then sieved multiple times before making savories with it. In this recipe for Uppu Seedai, I have used Idiyappam Flour – my mother-in-law prepares it at home. You can also make it with store-bought ready-to-use rice flour or idiyappam flour.
I have heard stories of Seedai bursting in oil, many times and especially this one story from my paternal aunt, who wanted to try her hands at Uppu Seedai. Confident with her skills (she is an excellent cook), she made a large batch of the dough and one by one, each Seedai started bursting in oil – literal explosion in the kitchen. My dad then made a long ladle with wooden stick and they both finished the task a few feet away from the oil. May be it is this story, that I never explored Seedai making at home. As I set out to fry my first Seedai – I threw in a few in hot oil and came out of the kitchen awaiting disaster. But I didn’t have to worry at all – the batch was beautiful golden brown and perfectly crisp. Soon after, I made two more batches – all without any issues and my Seedai turned out just so good. Check out other Krishna Jayanthi recipes!
With a few tricks, Uppu Seedai can be made without the fear of them bursting in oil. Look at my Krishna hold Seedai – isn’t he beautiful?!
📖 Recipe
In a heavy bottomed pan, dry roast urad dal on low flame until golden brown.
Once cooled down, grind into a smooth powder.
In the same pan, add rice flour. Dry roast on low flame until it is aromatic. It should take about 3-4 mins. The flour should be free-flowing without any lumps.
Sieve the urad dal flour into a mixing bowl with roasted rice flour.
Add rest of the ingredients – sesame seeds, grated coconut, asafoetida, melted butter and salt.
Mix them together with your fingers, you should be able to make a lump when the mixture is pressed.
Add water as needed and make a smooth pliable dough. I had to use a little more than ½ cup water.
The dough should be soft and smooth.
Now pinch a small piece of dough and roll it lightly on your greased palm. There should be cracks on the surface and the ball should be lightly rolled.
Repeat this with 15-20 for a batch. Meanwhile heat oil for deep frying. Once the oil is hot, set it on low flame.
Add a batch of the seedai. Let it fry for 1-2 mins and then turn them around.
Continue cooking on low flame until the oil stops bubbling and the seedai are golden brown.
Remove from oil and drain onto a tissue paper. As one batch is cooking, roll the next batch and fry all seedai.
Store in an airtight container.
Different rice flours need different amount of water. Always start with little and then add more as needed. Don’t remove the seedai from oil when they are light brown, they will turn soggy when cooled down. Store in an airtight container for upto ten days.
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