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Home » SNACKS » Uppu seedai and vella seedai | Gokulashtami recipes

Uppu seedai and vella seedai | Gokulashtami recipes

August 18, 2011 by Raks Anand 90 Comments / Jump to Recipe

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, the steam escapes. 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.

Please note, 1 cup rice yeilds 2 cups rice flour, you can use it either divided for both seedais or it is upto you.

uppu-seedai
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3.63 from 8 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.

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Filed Under: GOKULASHTAMI RECIPES, SNACKS, TRADITIONAL

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Reader Interactions

Comments

  1. Akila

    August 18, 2011 at 3:44 pm

    summa superaaaa irukungoooo…. unga address kudunga… veetuku vanthu koncham parcel vaangitu poren…

    Regards,
    Akila

    Reply
  2. srividhya Ravikumar

    August 18, 2011 at 11:12 am

    wow..Raks..crispy,crunchy,delicious looking seedai..love the seepu seedai also..

    Reply
  3. Rekha shoban

    August 18, 2011 at 11:16 am

    thats perfect n crispy seedai….as usual classic click!

    Reply
  4. Ila

    August 18, 2011 at 11:33 am

    woow such an authentic recipe 🙂 wonderful clicks 🙂
    ARS Event-E for Egg Recipes

    Reply
  5. Hamaree Rasoi

    August 18, 2011 at 11:40 am

    Looks so crunchy and perfect to me…Never tasted though 🙁

    Deepa
    Hamaree Rasoi

    Reply
  6. Vimitha Anand

    August 18, 2011 at 11:42 am

    Love seedai for their crunchiness… Thanks for sharing two types of seedai recipes.

    Reply
  7. Sudha Sabarish

    August 18, 2011 at 11:44 am

    Thats really good to see the seedai recipe and thanks for sharing the authentic recipe.

    Reply
  8. Prathibha

    August 18, 2011 at 11:48 am

    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
  9. Radhika

    August 18, 2011 at 11:57 am

    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
  10. sanjeeta kk

    August 18, 2011 at 11:57 am

    I just saw seedai post on Sharmilee..and here you are with yet another wonderful version!
    Lite Bite

    Reply
  11. Paaka Shaale

    August 18, 2011 at 12:03 pm

    Seedais have come out so perfectly Raji. Great shots as well 🙂

    Reply
  12. Priya

    August 18, 2011 at 12:12 pm

    Seriously am drooling over that vella seedai,been ages i had them, feel like grabbing and munching some..

    Reply
  13. Sanctified Spaces

    August 18, 2011 at 12:17 pm

    Very well done like a pro.

    Reply
  14. Divya Kudua

    August 18, 2011 at 12:50 pm

    Full festive mood huh??I'm seeing so many seedai recipes and am tempted to try too:)

    Reply
  15. Kitchen Flavours

    August 18, 2011 at 1:23 pm

    New to me……looks delectable….

    Reply
  16. jeyashrisuresh

    August 18, 2011 at 1:30 pm

    Perfect golden balls. Great clicks and Vella seedai also turned out well. Atlast you succeeded in ur attempt

    Reply
  17. Kalpana Sareesh

    August 18, 2011 at 1:32 pm

    This comment has been removed by the author.

    Reply
  18. Kalpana Sareesh

    August 18, 2011 at 1:32 pm

    Raji super duper awesome.. u shd send both these to me..very yumm

    Reply
  19. Ramya

    August 18, 2011 at 1:36 pm

    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
  20. Sharmilee! :)

    August 18, 2011 at 1:45 pm

    Looks perfectly done…..traditional recipesku una minja aale ila avlo supera vanthrku seedais…Uppu seedai clicks are too gud and inipu seedai knjam parcel pls 🙂

    Reply
  21. Kaveri

    August 18, 2011 at 1:54 pm

    Perfectlt made Cheedai…

    Reply
  22. Premalatha Aravindhan

    August 18, 2011 at 1:58 pm

    Wow perfectly done it…Both seedais luks gr8!Clicks are very nice as usual…

    Reply
  23. Santosh Bangar

    August 18, 2011 at 2:01 pm

    both version are super

    Reply
  24. notyet100

    August 18, 2011 at 2:17 pm

    Now I am getting inspired to try this 🙂

    Reply
  25. divya

    August 18, 2011 at 2:18 pm

    Wow….love the color of the balls…..looks delicious……

    Reply
  26. Janu

    August 18, 2011 at 2:23 pm

    wow!!! super!! so many seedais and muruku recipes in the blogosphere!! Need to try this time!!

    Reply
  27. Priti

    August 18, 2011 at 2:47 pm

    I used to eat a lot of the salt version …you got it perfect ….both are so tempting with seedai everywhere 🙂

    Reply
  28. priya ravi

    August 18, 2011 at 3:39 pm

    wow,very crunchy and perfect seedais. Uppu seedai clicks are so nice.

    Reply
  29. DEESHA

    August 18, 2011 at 3:42 pm

    They look crisp n perfect. Kudos to you

    Reply
  30. Sanchita

    August 18, 2011 at 3:48 pm

    I have tried these long time ago and really wanted to make it but never knew the name or recipe..Thanks a lot for sharing..I a going to make it soon. 🙂

    Reply
  31. Nithya

    August 18, 2011 at 4:34 pm

    Looks so neat and nice 🙂 Perfect for the festival. Divine 🙂

    Reply
  32. aipi

    August 18, 2011 at 4:37 pm

    Wow ~ they have come perfect, never had it but I so want to try some right now :)Great post!
    USMasala

    Reply
  33. Satya

    August 18, 2011 at 4:47 pm

    wow beautifully made…they come out really well…gr8 work dear…
    Super Yummy Recipes

    Reply
  34. Sayantani

    August 18, 2011 at 5:47 pm

    yum yum yum…Happy Janmastami.

    Reply
  35. Swathi

    August 18, 2011 at 6:23 pm

    uppu and vella seedai looks delicious and perfect

    Reply
  36. Reshmi Mahesh

    August 18, 2011 at 8:01 pm

    Seedai looks crispy and delicious…very nice post…

    Reply
  37. Pavithra

    August 18, 2011 at 9:04 pm

    Perfect for the festival..looks absolutely perfect Raji… cute clicks.. and parcel some pls 🙂

    Reply
  38. Nisha

    August 18, 2011 at 9:29 pm

    I want to try your uppu seedai , they look so tempting

    Reply
  39. Shanavi

    August 18, 2011 at 10:29 pm

    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
  40. Suja

    August 18, 2011 at 11:02 pm

    Cripsy and delicious,perfectly made..bookmarked

    Reply
  41. NIDHYA

    August 18, 2011 at 11:03 pm

    omg! i wish i could just jump into your post and grab those seedai bowls.. excellent

    Aaha Oho

    Reply
  42. Suhaina

    August 19, 2011 at 3:25 am

    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
  43. Apu

    August 19, 2011 at 3:48 am

    I love the salty ones – learned how to make them from a friend.

    Reply
  44. Priya Magesh

    August 19, 2011 at 4:40 am

    Thanks for sharing dear, thought to buying this for krishna jeyanthi. now i am going to prepare

    Reply
  45. jayasree

    August 19, 2011 at 4:46 am

    Both the seedais have come out well. Delectable pics.Happy Janmashtami

    Reply
  46. khushi

    August 19, 2011 at 5:54 am

    nice recipe…though I have never made this before….but seems very delicious
    A Girl's Diary
    Event:
    What's On Your Kebab Platter:win a gift

    Reply
  47. Prathima Rao

    August 19, 2011 at 9:42 am

    Perfect, super yummy seedais!!!
    Prathima Rao
    Prats Corner

    Reply
  48. Shri

    August 19, 2011 at 4:13 pm

    Wow!!Look fabulous Raks!

    Reply
  49. Now Serving

    August 19, 2011 at 6:00 pm

    Kirshna is going to be mighty satisfied visiting your home Rajeshwari – that is all I can say :)))

    Reply
  50. Sobha Shyam

    August 19, 2011 at 7:26 pm

    seedais look great, crispy and yummy…a great job dear..excellent pics..

    Reply
  51. Mugdha

    August 19, 2011 at 7:47 pm

    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
  52. Deepti

    August 19, 2011 at 8:12 pm

    perfect cheedas…….Loved both the versions

    http://www.panchamrutham.blogspot.com/

    Reply
  53. Kalyan

    August 20, 2011 at 8:53 am

    Mouth-watering stuff. They look so enticing to the eye…nice clicks too!

    Reply
  54. Plateful

    August 21, 2011 at 10:39 am

    Hats off to you Raks, you conquered your fears and did it to perfection. Aha!

    Reply
  55. Vardhini

    August 21, 2011 at 4:59 pm

    Perfect seedais .. thx for sharing.

    Vardhini
    Check out my 100th post giveaway.
    Current Event: Herbs and Flowers – Garlic

    Reply
  56. Sharadha

    August 21, 2011 at 5:52 pm

    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
  57. Gopika Ram

    August 21, 2011 at 8:59 pm

    Can I get your home address please? 🙂 I just adore all these specialities 😀 Wow.. I love seedai 😀

    Reply
  58. Rani

    August 21, 2011 at 9:54 pm

    This comment has been removed by the author.

    Reply
  59. viji

    September 3, 2011 at 6:41 am

    This comment has been removed by the author.

    Reply
  60. sabina

    August 7, 2012 at 6:33 am

    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
  61. RAKS KITCHEN

    August 7, 2012 at 6:35 am

    THanks 🙂 For seedai, idiyappam flour wont work, I tried once. But try ur luck and see 🙂

    Reply
  62. Purple Leaf

    August 10, 2012 at 2:50 am

    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
  63. haasini

    August 10, 2012 at 2:50 am

    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
  64. RAKS KITCHEN

    August 10, 2012 at 2:52 am

    Haasini,

    sorry for late reply, my 1 cup holds 240ml.

    purple leaf,

    I personally havenot tried, but try and see in small quantity…

    Reply
  65. Jayel

    August 15, 2012 at 12:05 pm

    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
  66. Srividhya Ramanan

    August 29, 2013 at 12:58 pm

    Thanks for the recipe,it came out wonderful when I tried yesterday,especially the tricks for not bursting was excellent.

    Reply
  67. Sowpra

    September 5, 2015 at 4:52 am

    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
  68. BHUVANESWARI M

    August 18, 2016 at 2:02 pm

    Will readymade kozhukkattai flour or idiyappam flour work ?

    Reply
  69. Raks anand

    August 18, 2016 at 2:04 pm

    I use 1 tbsp urad dal flour for 1 cup rice flour. Sorry for my late reply.

    Reply
  70. Raks anand

    August 18, 2016 at 2:05 pm

    I tried once but did not work for me, but have seen people using regular rice flour. Try and see little batch 🙂

    Reply
  71. Diya I

    August 21, 2016 at 9:54 am

    Nice

    Reply
  72. Ganga R

    August 23, 2016 at 7:30 am

    I am going to make for the first time..Is it white butter or salted butter? Can we use ghee instead?

    Reply
  73. Abinaya Nehru

    August 26, 2016 at 3:34 am

    I tried this recipe today for the first time… Seedais came out very well… Thank u soooo much mam for making this gokulashtami special…

    Reply
  74. Abinaya Nehru

    August 26, 2016 at 3:34 am

    I tried this recipe today for the first time… Seedais came out very well.. Thank you soooo much mam for making this gokulashtami so special…

    Reply
  75. Chirpy Calypso

    August 21, 2017 at 9:54 am

    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
  76. Krithika

    August 21, 2017 at 9:54 am

    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
  77. Nathara nandu

    August 21, 2017 at 9:55 am

    Raks,Uppu seedai i got perfect in shape but vella seedai went out of shape when dipped in oil for frying.where would i have went wrong raks?

    Reply
  78. Raks anand

    August 21, 2017 at 10:08 am

    Butter is best. For both texture and colour.

    Reply
  79. Raks anand

    August 21, 2017 at 10:10 am

    Thanks for the feedback 🙂 Either jaggery syrup was boiled for too long or more jaggery used.

    Reply
  80. Raks anand

    August 21, 2017 at 10:10 am

    Thanks a lot for the feedback 🙂

    Reply
  81. Raks anand

    August 21, 2017 at 10:11 am

    Thank you so much, so happy to know your feedback 🙂

    Reply
  82. Raks anand

    August 21, 2017 at 10:13 am

    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
  83. Sunny

    August 23, 2019 at 5:28 am

    Urad dal powder, Is it 2 tsp for vella seedai and 2 tbsp for uppu seedai? Please confirm.
    Thank you for the recipe.

    Reply
    • Raks Anand

      August 26, 2019 at 8:34 am

      Sorry for my late response. Yes correct. As the sweet seedai texture differs, I reduced the urad dal flour in it.

      Reply
  84. Kavi

    August 23, 2019 at 11:14 am

    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
    • Raks Anand

      August 26, 2019 at 8:32 am

      I am really sorry that I didn’t see your comment! Yes you can make with store bought flour. I have posted Kara seedai here, which you can adapt for making seedai with store bought flour.

      Reply
  85. Ramya

    August 23, 2019 at 2:29 pm

    5 stars
    Thanks Rak…first time my seedai came out well…lots of love n best wishes to u.

    Reply
    • Raks Anand

      August 26, 2019 at 8:31 am

      So happy to know 🙂 Thanks for your feedback!

      Reply
  86. B.gajalakshmi

    August 10, 2020 at 4:52 pm

    5 stars
    I tried and came out well

    Reply
    • Raks Anand

      August 10, 2020 at 5:07 pm

      Yay! Happy to know, thanks a lot for the feedback 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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