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.
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 recipe
Ingredients
- 1 cup Raw rice I used sona masuri
- 2 tablespoon Urad dal flour
- 1 tablespoon fried gram flour/ pottukadalai flour optional
- 2 tablespoon Butter
- 2 teaspoon Sesame seeds
- 3 tablespoon Grated coconut
- ¼ teaspoon 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 tablespoon 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 teaspoon 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 :
-
- 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.
- Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
Crisp and flavourful seedai,ready to munch on…..
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.
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 teaspoon
Ghee/butter – 1 tablespoon
Sesame seeds – 1 teaspoon
Jaggery – ¼ cup
water – as needed
Oil – For deep frying
Grated coconut – 1 tablespoon
Salt – A pinch
Method
-
- 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.
- Heat jaggery with ¼ cup water and boil until it dissolves. Filter it to remove any impurities.
- Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough.
- Make gooseberry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
- 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.
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 tablespoon 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 teaspoon 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.
summa superaaaa irukungoooo…. unga address kudunga… veetuku vanthu koncham parcel vaangitu poren…
Regards,
Akila
wow..Raks..crispy,crunchy,delicious looking seedai..love the seepu seedai also..
thats perfect n crispy seedai….as usual classic click!
woow such an authentic recipe 🙂 wonderful clicks 🙂
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Looks so crunchy and perfect to me…Never tasted though 🙁
Deepa
Hamaree Rasoi
Love seedai for their crunchiness… Thanks for sharing two types of seedai recipes.
Thats really good to see the seedai recipe and thanks for sharing the authentic recipe.
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??
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.
Seedais have come out so perfectly Raji. Great shots as well 🙂
Seriously am drooling over that vella seedai,been ages i had them, feel like grabbing and munching some..
Very well done like a pro.
Full festive mood huh??I'm seeing so many seedai recipes and am tempted to try too:)
New to me……looks delectable….
Perfect golden balls. Great clicks and Vella seedai also turned out well. Atlast you succeeded in ur attempt
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Raji super duper awesome.. u shd send both these to me..very yumm
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!!
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 🙂
Seedai won’t burst when u mix coconut. Normally uppu seedai is made without coconut, which tends to burst.
Perfectlt made Cheedai…
Wow perfectly done it…Both seedais luks gr8!Clicks are very nice as usual…
both version are super
Now I am getting inspired to try this 🙂
Wow….love the color of the balls…..looks delicious……
wow!!! super!! so many seedais and muruku recipes in the blogosphere!! Need to try this time!!
I used to eat a lot of the salt version …you got it perfect ….both are so tempting with seedai everywhere 🙂
wow,very crunchy and perfect seedais. Uppu seedai clicks are so nice.
They look crisp n perfect. Kudos to you
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. 🙂
Looks so neat and nice 🙂 Perfect for the festival. Divine 🙂
Wow ~ they have come perfect, never had it but I so want to try some right now :)Great post!
USMasala
wow beautifully made…they come out really well…gr8 work dear…
Super Yummy Recipes
yum yum yum…Happy Janmastami.
uppu and vella seedai looks delicious and perfect
Seedai looks crispy and delicious…very nice post…
Perfect for the festival..looks absolutely perfect Raji… cute clicks.. and parcel some pls 🙂
I want to try your uppu seedai , they look so tempting
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 ?
Cripsy and delicious,perfectly made..bookmarked
omg! i wish i could just jump into your post and grab those seedai bowls.. excellent
Aaha Oho
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.
I love the salty ones – learned how to make them from a friend.
Thanks for sharing dear, thought to buying this for krishna jeyanthi. now i am going to prepare
Both the seedais have come out well. Delectable pics.Happy Janmashtami
nice recipe…though I have never made this before….but seems very delicious
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Perfect, super yummy seedais!!!
Prathima Rao
Prats Corner
Wow!!Look fabulous Raks!
Kirshna is going to be mighty satisfied visiting your home Rajeshwari – that is all I can say :)))
seedais look great, crispy and yummy…a great job dear..excellent pics..
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…:)
perfect cheedas…….Loved both the versions
http://www.panchamrutham.blogspot.com/
Mouth-watering stuff. They look so enticing to the eye…nice clicks too!
Hats off to you Raks, you conquered your fears and did it to perfection. Aha!
Perfect seedais .. thx for sharing.
Vardhini
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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
Can I get your home address please? 🙂 I just adore all these specialities 😀 Wow.. I love seedai 😀
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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,
THanks 🙂 For seedai, idiyappam flour wont work, I tried once. But try ur luck and see 🙂
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!
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.
Haasini,
sorry for late reply, my 1 cup holds 240ml.
purple leaf,
I personally havenot tried, but try and see in small quantity…
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
Thanks for the recipe,it came out wonderful when I tried yesterday,especially the tricks for not bursting was excellent.
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
Will readymade kozhukkattai flour or idiyappam flour work ?
I use 1 tbsp urad dal flour for 1 cup rice flour. Sorry for my late reply.
I tried once but did not work for me, but have seen people using regular rice flour. Try and see little batch 🙂
Nice
I am going to make for the first time..Is it white butter or salted butter? Can we use ghee instead?
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…
I tried this recipe today for the first time… Seedais came out very well… Thank u soooo much mam for making this gokulashtami special…
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!
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 🙂
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?
Butter is best. For both texture and colour.
Thanks for the feedback 🙂 Either jaggery syrup was boiled for too long or more jaggery used.
Thanks a lot for the feedback 🙂
Thank you so much, so happy to know your feedback 🙂
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.
Urad dal powder, Is it 2 tsp for vella seedai and 2 tbsp for uppu seedai? Please confirm.
Thank you for the recipe.
Sorry for my late response. Yes correct. As the sweet seedai texture differs, I reduced the urad dal flour in it.
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 !!
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.
Tried the recipe exactly as given here.. Turned out super awesome. Thanks for all the tips given..
Thanks a lot for your feedback 🙂 Feeling so happy
Thanks Rak…first time my seedai came out well…lots of love n best wishes to u.
So happy to know 🙂 Thanks for your feedback!
I tried and came out well
Yay! Happy to know, thanks a lot for the feedback 🙂