• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Uppu seedai and vella seedai | Gokulashtami recipes

    August 18, 2011 by Raks Anand 92 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
    Print Pin
    5 from 19 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 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
    Prevent your screen from going dark

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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 - ¼ 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 ¼ 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 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.

    Other Instant snacks

    • steamed methi muthiya
      Methi Muthiya Recipe
    • gur makhane recipe
      Gur makhana recipe
    • maddur vada
      Maddur Vada Recipe | Crispy & Crunchy ✅
    • Honey chilli potato
      Honey Chilli Potato Recipe

    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. Paaka Shaale

      August 18, 2011 at 12:03 pm

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

      Reply
    11. 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
    12. Sanctified Spaces

      August 18, 2011 at 12:17 pm

      Very well done like a pro.

      Reply
    13. 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
    14. Kitchen Flavours

      August 18, 2011 at 1:23 pm

      New to me......looks delectable....

      Reply
    15. 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
    16. Kalpana Sareesh

      August 18, 2011 at 1:32 pm

      This comment has been removed by the author.

      Reply
    17. Kalpana Sareesh

      August 18, 2011 at 1:32 pm

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

      Reply
    18. 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
    19. 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
      • Youvana

        August 28, 2021 at 9:34 pm

        Seedai won't burst when u mix coconut. Normally uppu seedai is made without coconut, which tends to burst.

        Reply
    20. Kaveri

      August 18, 2011 at 1:54 pm

      Perfectlt made Cheedai...

      Reply
    21. Premalatha Aravindhan

      August 18, 2011 at 1:58 pm

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

      Reply
    22. Santosh Bangar

      August 18, 2011 at 2:01 pm

      both version are super

      Reply
    23. notyet100

      August 18, 2011 at 2:17 pm

      Now I am getting inspired to try this 🙂

      Reply
    24. divya

      August 18, 2011 at 2:18 pm

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

      Reply
    25. 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
    26. 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
    27. priya ravi

      August 18, 2011 at 3:39 pm

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

      Reply
    28. DEESHA

      August 18, 2011 at 3:42 pm

      They look crisp n perfect. Kudos to you

      Reply
    29. 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
    30. Nithya

      August 18, 2011 at 4:34 pm

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

      Reply
    31. 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
    32. Satya

      August 18, 2011 at 4:47 pm

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

      Reply
    33. Sayantani

      August 18, 2011 at 5:47 pm

      yum yum yum...Happy Janmastami.

      Reply
    34. Swathi

      August 18, 2011 at 6:23 pm

      uppu and vella seedai looks delicious and perfect

      Reply
    35. Reshmi Mahesh

      August 18, 2011 at 8:01 pm

      Seedai looks crispy and delicious...very nice post...

      Reply
    36. Pavithra

      August 18, 2011 at 9:04 pm

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

      Reply
    37. Nisha

      August 18, 2011 at 9:29 pm

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

      Reply
    38. 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
    39. Suja

      August 18, 2011 at 11:02 pm

      Cripsy and delicious,perfectly made..bookmarked

      Reply
    40. 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
    41. 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
    42. Apu

      August 19, 2011 at 3:48 am

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

      Reply
    43. 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
    44. jayasree

      August 19, 2011 at 4:46 am

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

      Reply
    45. 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
    46. Prathima Rao

      August 19, 2011 at 9:42 am

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

      Reply
    47. Shri

      August 19, 2011 at 4:13 pm

      Wow!!Look fabulous Raks!

      Reply
    48. 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
    49. Sobha Shyam

      August 19, 2011 at 7:26 pm

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

      Reply
    50. 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
    51. Deepti

      August 19, 2011 at 8:12 pm

      perfect cheedas.......Loved both the versions

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

      Reply
    52. Kalyan

      August 20, 2011 at 8:53 am

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

      Reply
    53. Plateful

      August 21, 2011 at 10:39 am

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

      Reply
    54. 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
    55. 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
    56. 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
    57. Rani

      August 21, 2011 at 9:54 pm

      This comment has been removed by the author.

      Reply
    58. viji

      September 03, 2011 at 6:41 am

      This comment has been removed by the author.

      Reply
    59. sabina

      August 07, 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
    60. RAKS KITCHEN

      August 07, 2012 at 6:35 am

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

      Reply
    61. 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
    62. 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
    63. 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
    64. Jayel

      August 15, 2012 at 12:05 pm

      5 stars
      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
    65. Srividhya Ramanan

      August 29, 2013 at 12:58 pm

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

      Reply
    66. Sowpra

      September 05, 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
    67. BHUVANESWARI M

      August 18, 2016 at 2:02 pm

      Will readymade kozhukkattai flour or idiyappam flour work ?

      Reply
    68. 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
    69. 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
    70. Diya I

      August 21, 2016 at 9:54 am

      Nice

      Reply
    71. 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
    72. Abinaya Nehru

      August 26, 2016 at 3:34 am

      5 stars
      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
    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. Krithika

      August 21, 2017 at 9:54 am

      5 stars
      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
    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. 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
    77. Raks anand

      August 21, 2017 at 10:08 am

      Butter is best. For both texture and colour.

      Reply
    78. 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
    79. Raks anand

      August 21, 2017 at 10:10 am

      Thanks a lot for the feedback 🙂

      Reply
    80. Raks anand

      August 21, 2017 at 10:11 am

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

      Reply
    81. 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
    82. 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
    83. 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
      • K. Vijayaprabha

        September 04, 2021 at 9:56 pm

        5 stars
        Tried the recipe exactly as given here.. Turned out super awesome. Thanks for all the tips given..

        Reply
        • Raks Anand

          September 05, 2021 at 10:32 am

          Thanks a lot for your feedback 🙂 Feeling so happy

          Reply
    84. 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
    85. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Holi Recipes

    • apple jalebi
    • thandai recipe
    • dahi-vada-dahi-bhalla
    • sweet-chutney-recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen