Uppu Seedai | Savory Seedai
Learn how to make the delicious and addictive snack - uppu seedai with store-bought rice flour with detailed step-wise pictures and many tips.
Servings: 10 yields 50, 5 per serving
Calories: 360kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp= 5ml;
- 1 cup rice or idiyappam flour store-bought
- 1 tbsp urad dal flour
- 2 tsp cumin seeds
- ¼ tsp asafoetida
- 1 tsp white sesame seeds
- 1 tsp salt
- 2 tbsp butter at room temperature (soft)
- 2 tsp chana dal
- ½ cup water + 2 tbsp + water for soaking
- 1.5 cups coconut oil for frying and greasing
Instructions
Prep Work:
- Roast the rice flour on low heat for two minutes. Do not let it change color. This step helps remove moisture from the flour; after roasting, immediately transfer it to a plate.
- Sieve the rice flour and urad dal flour to remove any lumps.
- Soak the chana dal in ½ cup of water for a minimum of 15 mts.
Prepare the dough:
- Add the rice flour, urad dal flour, cumin seeds, asafoetida, white sesame seeds, salt, and butter in a large mixing bowl. Mix well until it becomes crumbly.
- Now add the soaked chana dal and mix.
- Slowly add water and knead it into a soft, smooth dough. It should not stick to the vessel and knead the dough like a big ball.
Shape the seedai:
- Rub your palm with coconut oil, make small gooseberry balls out of the dough, and keep it aside. Roll the balls gently, and it's okay to have small cracks.
- Place the rolled balls on a dry cloth or plate. Let them sit for about 10-15 minutes to dry a little.
Fry the seedai:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, gently drop a few seedai balls into the oil.
- Fry them on medium heat, stirring occasionally, until golden brown and the oil bubbling sound stops. Depending upon the size of the seedai ball, the frying time varies. Check the FAQ section.
- Remove them using a slotted spoon and drain on a paper towel to remove excess oil.
- Repeat with the remaining dough balls.
Cool and store:
- Allow the seedai to cool completely before storing them in an airtight container.
Notes
- Avoid deep frying at high heat. Keep the heat setting at a medium level, around 4 or 5 on a scale, to ensure even cooking. If the heat is too high, the outside may cook too quickly and change color while the inside remains raw.
- Adjust the salt to your taste preference.
- If you're using store-bought urad dal flour, roast it with rice flour.
- For variations and precautions while preparing seedai, please refer to the FAQ and tips section.
Nutrition
Calories: 360kcal | Carbohydrates: 14g | Protein: 1g | Fat: 35g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 252mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 76IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 0.5mg