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Uppu seedai and vella seedai | Gokulashtami recipes

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uppu-seedai-recipe
Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami.  With tips and tricks for seedai not bursting  and prepare perfect seedai at home.

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 marriage😞. Terribly missed😭. 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 this😬. Its been some 4-5 years since I had home made seedais😪.
For preventing seedai from bursting, the trick is to let the steam that builds up while frying to escape. By rolling it not so smooth and letting some cracks here and there. If the water content is more or you roll it too tight and smooth, the seedai may start bursting.
uppu-seedai-method

WARNING : For safety, be at safe distance after dropping the seedais in hot oil. Please go through the tips section a the bottom of the post before making seedai.

uppu-seedai
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5 from 2 votes

uppu seedai recipe

Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami.  With tips and tricks for seedai not bursting  and prepare perfect seedai at home.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Soaking time 2 hours
Total Time 2 hours 40 minutes
Servings 2 cups
Cup measurements

Ingredients

  • 1 cup Raw rice I used sona masuri
  • 2 tbsp Urad dal flour
  • 1 tbsp fried gram flour/ pottukadalai flour optional
  • 2 tbsp Butter
  • 2 tsp Sesame seeds
  • 3 tbsp Grated coconut
  • 1/4 tsp Asafoetida
  • Salt & water - as needed
  • Oil - For deep frying

Instructions

  • Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
  • Grind it to a fine powder in a mixer.
  • Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
  • 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.You should be able to draw a line freely without breaks.
  • 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.
  • Give a fry for coconut gratings too. Just fry till excess moisture is gone.
  • Now sieve again both the roasted flours together.
  • 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.
  • Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. Repeat until you finish all the dough and arrange in a dry clean cloth or plate. Let it be for 15 minutes.
  • Heat oil in kadai and add the seedais. For safety stand away from the stove for the each batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
  • Cook until the shh…sounds ceases.Drain in paper towel.Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.

Video

Notes

  • 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 roast, sieve the flours properly. This is very important.
  • It gets cooked for long time. Please be patient and wait until the bubbles and sound ceases completely. Otherwise inside will remain soft. Also make sure to simmer in medium or low flame, not high flame.
  • 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. Also if you are adding pottukadalai maavu, reduce butter to 2 tbsp in uppu seedai recipe.
  • 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. Roast in medium flame always.
  • You can add a tsp of coconut oil while making the dough for extra flavour. But reduce butter accordingly.
  • 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.
  • Roast urad flour lightly as mentioned without changing the colour.

Click here for Uppu seedai in tamil

Uppu seedai method :

    1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.step-1-rice-flour
    2. Grind it to a fine powder in a mixer.step-2-rice-flour
    3. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).step-3-rice-flour
    4. 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.You should be able to draw a line freely without breaks.step-4-rice-flour
    5. 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.How to make uppu seedai step 5
    6. Give a fry for coconut gratings too. Just fry till excess moisture is gone.how-to-step-5
    7. Now sieve again both the roasted flours together.how-to-step-6
    8. 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.how-to-seedai-7
    9. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. Repeat until you finish all the dough and arrange in a dry clean cloth or plate. Let it be for 15 minutes.seedai-step-8
    10. Heat oil in kadai and add the seedais. For safety stand away from the stove for the each batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
    11. Cook until the shh…sounds ceases.Drain in paper towel.Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.seedai-ready-9

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

uppu-seedai

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

How to make vella seedai full video

 

Vella seedai recipe

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

Ingredients

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

Method

    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. Filter it to remove any impurities.
    3. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough.
    4. Make gooseberry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
    5. 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.How to make vella seedai step 5

We make two stick like seedais are called ‘pallu seeda’ just like lolli pop, krishnar will eat it as he is a baby 😉 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 😉

Notes
  • 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 roast, sieve the flours properly. This is very important.
  • It gets cooked for long time. Please be patient and wait until the bubbles and sound ceases completely. Otherwise inside will remain soft. Also make sure to simmer in medium or low flame, not high flame.
  • 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. Also if you are adding pottukadalai maavu, reduce butter to 2 tbsp in uppu seedai recipe.
  • 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. Roast in medium flame always.
  • You can add a tsp of coconut oil while making the dough for extra flavour. But reduce butter accordingly.
  • 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.
  • Roast urad flour lightly as mentioned without changing the colour.

Reader Interactions

Comments

  16. Prathibha

    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??

    Reply

  18. Radhika

    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.

    Reply

  38. Ramya

    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!!

    Reply

  78. Shanavi

    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 ?

    Reply

  84. Suhaina

    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.

    Reply

  102. Mugdha

    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…:)

    Reply

  112. Sharadha

    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!!

    -Sharadha

    Reply

  120. sabina

    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,

    Reply

  124. Purple Leaf

    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!

    Reply

  126. haasini

    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.
    Thanks.

    Reply

  130. Jayel

    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!!!!!
    Jayel

    Reply

  134. Sowpra

    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.

    Thanks

    Reply

  150. Chirpy Calypso

    I tried the seedai for this Gokulashtami and it didn't burst, thanks to your tips. When I removed them from the oil it did look crispy. And i didnt taste it before naivedyam. It turned out to be non crispy and soft. What could be the reason? I did store it in air-tight containers. Please let me know so i can be sure when i do the next time! Thanks 🙂

    Reply

  152. Krithika

    Raji – I made this yesterday and I must say, this is the best seedai I've ever eaten. I asked my mom n MIL for recipes n got varied recipes, so I decided to stick to my trusted source(you). The only difference was I used ready made rice n urad flours in the same proportion. I followed everything else as is. I have goosebumps. Thank you!

    Reply

  164. Raks anand

    Thank you for your valuable feedback. Seedais take long time to cook inside. Even after the sound reduces, we have to wait for the bubbles to reduce. Cooking little more time in meidum flame will help.

    Reply

  168. Kavi

    Raks, you are rocking with all your recipes. For any occasions, I always refer your blog for the festive recipes. I am following your gokulashtami recipes for the past three years and it is always a hit. This time, I am running out of time to make the seedai from scratch. Can I use the store bought rice flour to make uppu and vella seedai. appreciate your timely response. Keep rocking !!

    Reply

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