Uppu seedai and vella seedai recipe : Seedai recipe two ways : Uppu seedai and vella seedai (sweet seedai) with step by step photos and video recipe. simple method of making savoury and sweet version of seedai for gokulashtami/krishan jhanmashtami/krishna jayanthi.
Out of all the recipes made for krishna jayanthi, seedai is very popular especially in south India and is served as a neivedhyam (offering) to Lord Krishna.
quick video of making Uppu seedai and vella seedai recipe
common steps of preparing flour for both the types.
1. preparing and roasting urad dal flour
1.Take 1/4 cup urad dal and dry roast it in medium heat.
2. roast until the dal turns golden but not burnt. take it in a blender and blend to a very fine powder.
3. sieve it and take back the leftover big particles in blender again and powder it.
4. after powdering it again. sieve it again.
5. take the fine urad dal powder in a pan and start roasting it in simmer until it lets the fumes out. switch off and set the urad dal flour aside until use.
2. roasting rice flour
take the rice flour in a pan and start roasting it in simmer for about 3-4 minutes or until you are able to draw a line easily. just that the moisture has to leave out and the flour has be more powdery.
now that our rice flour and urad dal flour is roasted and ready. lets make the seedai.
Uppu seedai recipe
Recipe card of uppu Seedai recipe
savoury seedai recipe for gokulashtami
- 1 tbsp urad dal flour
- 1 cup rice flour
- 1/2 tsp cumin seeds
- salt to taste
- 1 tbsp butter
- 1 pinch asafoetida
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roast urad dal flour until it starts fuming. roast rice flour until it gets powdery and your able to draw a line easily.
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take the rice flour and urad dal flour and pass it through a sieve. sift it .
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add cumin seeds, salt, butter and asafoetida.
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crumble well and add water little at a time and make a smooth soft dough.
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grease palms and pinch a small portion and make smooth soft small balls. .
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heat oil for deep frying. test the temperature of oil by dropping one ball first and then drop the remaining.
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fry in medium heat until the sizzle stops. stir inbetween.
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strain and let it cool completely before serving/storing.
1.take rice flour and urad dal flour as per the measurement (given in recipe card at end of page) and sift it.
2. to the sifted flour, add cumin seeds, salt, butter and asafoetida.
3. crumble well with hands until the butter is well combined with flour. add water little at a time and make a smooth soft dough.
4. grease your palms and take a very small piece of dough and roll it. smaller the size, crunchier the seedai is. while rolling take care not to give too much pressure.
5. the balls have to be smooth, soft and without any cracks.
6. heat oil and test with one single ball at a time to test if it is not bursting as well as to check if the oil is in right temperature.
7. now drop in all the balls into the oil and cook it in medium heat. keep stirring so that it cooks evenly.
8. once the sizzle reduces and the colour of the seedai turns perfectly light brown. take it out in a strainer.
cool and store in a air tight box. stays good for almost a month.
sweet seedai | vella seedai recipe
vella seedai is sweet version of seedai made with jaggery.
Recipe card of vella seedai recipe
sweet seedai recipe made with jaggery for gokulashtami
- 1/4 cup jaggery
- 2 pods cardamom crushed
- 1/2 cup rice flour
- 1 tbsp urad dal flour
- 3/4 tbsp butter
- 1/2 tsp sesame seeds
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melt the jaggery with little water until melted and add crushed cardamom to it. let it cool completely.
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roast urad dal flour until it starts fuming. roast rice flour until it gets powdery and your able to draw a line easily.
-
take the rice flour and urad dal flour and pass it through a sieve. sift it .
-
add sesame seeds and butter to the sifted flour.
-
crumble well and add water little at a time and make a smooth soft dough.
-
grease palms and pinch a small portion and make smooth soft small balls. .
-
heat oil for deep frying. test the temperature of oil by dropping one ball first and then drop the remaining.
-
fry in medium heat until the sizzle stops. stir inbetween.
-
strain and let it cool completely before serving/storing.
1.take jaggery in a pan and add little water to it to melt it. along with it, add cardamom pods crushed. mix well and let it melt. keep it aside to cool completely.
2. take rice flour, urad dal flour and sift it. further add butter, sesame seeds to the sifted flour.
3. pour the melted jaggery. I use organic jaggery which does not have much dusts. If are not sure, strain the melted jaggery and add it. mix well with hands. after mixing, we will need very little water only to make dough. so , sprinkle water little at a time and make soft smooth dough.
4. make smooth, soft and small balls. prepare all the balls.
5. heat oil and drop one ball first to check if it is at the right temperature and also if it is not bursting.
6. add all the balls to hot oil and fry in medium heat while stirring. fry until it turns colour to dark brown and the sizzle reduces. strain in a paper towel.
once cool, store in a air tight container.
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