Uppu Seedai Recipe for Gokulashtami: How to Make Crispy South Indian Seedai at Home

Uppu Seedai is a traditional South Indian savoury snack that is especially popular during Gokulashtami and Krishna Jayanthi. Made with rice flour, urad dal flour, coconut, butter and a few simple ingredients, these crispy rice-flour balls are commonly prepared as neivedhyam for Lord Krishna.

Although the recipe is simple, getting the right flour ratio and dough consistency is important to make crunchy and well-shaped seedai.

Ingredients

- 11 measures homemade rice flour

- 1 measure urad dal flour

- 1 tablespoon butter, at room temperature

- 1 tablespoon chana dal

- 2 tablespoons grated or finely chopped coconut

- Salt, as needed

- ½ teaspoon asafoetida (hing)

- Oil, for deep frying

Tip: You can use a cup, ladle, tumbler or spoon as your measure. The important point is to maintain the 11:1 ratio of rice flour to urad dal flour.

How to Prepare Uppu Seedai

1. Prepare the Dal

Soak the chana dal in water for about 10 minutes. Drain completely and keep it aside.

2. Prepare the Flour Mixture

For the best texture, homemade rice flour is recommended. Sieve both the rice flour and urad dal flour at least twice to remove any lumps and ensure a smooth mixture.

Add the flours to a bowl along with butter, coconut, asafoetida, salt and the soaked chana dal. Mix everything thoroughly.

Add water little by little and knead into a smooth, firm dough. Avoid adding too much water, as a sticky or loose dough can affect the texture of the seedai.

3. Shape the Seedai

Grease your palms lightly with oil. Take a small portion of the dough and gently roll it into a tiny ball.

Repeat the process with the remaining dough. Place the prepared seedai balls on a clean cloth and allow them to rest and dry for around 5 to 10 minutes.

4. Deep-Fry the Seedai

Heat oil in a heavy-bottomed pan. To check whether the oil is ready, drop a small piece of dough into it. If it rises to the surface immediately, the oil is hot enough.

Carefully add the seedai balls in small batches. Avoid overcrowding the pan.

Deep-fry them on medium heat until they turn golden brown and crisp. Remove them and place them on a paper towel to absorb excess oil.

Repeat until all the seedai are cooked.

Important Tips for Crispy Uppu Seedai

- Maintain the 11:1 rice flour-to-urad dal flour ratio for consistent results.

- Sieve the flours well to achieve a smooth dough.

- The dough should be firm rather than sticky.

- Do not make the seedai balls too large.

- Allow the shaped balls to dry for a few minutes before frying.

- Fry in small batches and avoid overcrowding the pan.

- Frying on medium heat helps the seedai cook evenly and become crisp.

Uppu Seedai Ready for Gokulashtami

Crispy, savoury and flavourful, Uppu Seedai is a traditional favourite for Krishna Jayanthi celebrations. Once cooled, it can be offered as neivedhyam and served as a festive snack for family and guests.