Uppu Seedai Recipe | Vella Seedai Recipe | Gokulashtami recipes

Updated on August 16, 2025 by Raks Anand 94 Comments

Uppu seedai and Vella seedai are traditional South Indian deep-fried snack made during Gokulashtami. Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures, tips and tricks for seedai not bursting as well as prepare perfect seedai at home.

I make uppu seedai and vella seedai for the festival as I love it very much. You can make it in regular days as snack too.

Check out my Kai murukku and nei appam recipe in this website.

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Ingredients
Uppu seedai method
Vella seedai recipe
Vella seedai method
Recipe card

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 it's 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 whenever I feel like eating this. It's 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. This is the main thing I learnt.

Ingredients

Here are the ingredients needed to make Uppu seedai.

Rice flour - I used Homemade rice flour in this recipe as it is used traditionally.
Urad dal flour - You can use store bought ready made flour or make your own.
Butter - Unsalted works best, adds soft crispness to seedai and flavour too.
Coconut - Adds flavour, texture to the seedai.
Sesame seeds - For flavour
Asafoetida - Main flavour for seedai
Oil & Salt

Please check my recipe card below for measurements.

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 method

Prepare Rice flour

Wash, soak 2 cups Raw rice for 3 hours firstly. After that, drain water and spread in a clean kitchen towel for 15 minutes.

2. Then, grind it to a fine powder in a mixer in two batches.

3. Sieve it as you grind each batch. Do not rub and sieve through. Just be gentle. There will be remains (kappi) which you can grind again and sieve.

4. Roast the sieved rice flour well in a broad pan. Keep stirring to make sure even roasting. At one stage, steam will rise in the flour. Be careful not to let the colour change. Test by drawing a line in a plate. You should be able to draw a line seamlessly without breaks in the line. It should be free flowing. This is the correct stage.

5. Remove in a plate and let it cool. Sieve again to eliminate any small lumps. Homemade rice flour is ready.

Urad dal flour

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. Check out my detailed post on how to make urad dal flour.

To Make Uppu seedai

Roast the grated coconut thoroughly until dry, no moisture in it.
Then roast sesame seeds until it pops or turns crisp.
I mixed rice flour and urad dal flour, sieved again for even mixing and avoid lumps.

4. Mix 1 cup Rice flour, 2 tablespoon Urad dal flour, 2-3 tablespoon Grated coconut, 1 teaspoon Sesame seeds, 2 tablespoon Butter (melted) ¼ teaspoon Asafoetida , and Salt in a bowl.

5. Add water little by little and make a dough that is non-sticky. Take care not to add too much water.

6. Take small pinch and make into tiny ball. Do not try to make it perfect round or not to give pressure while rolling. Do it gently with your fingers.

7. Repeat until you finish all the dough and arrange in a dry clean cloth. Give 10 mins resting time if you can.

8. Heat oil in kadai and add the seedais in 2-3 batches. For safety stand away from the stove for the each batch.

9. While adding, oil should be hot (not fuming) Then cook in medium flame. Stir in between to ensure even cooking.

10. Cook until the sound and bubbles ceases completely. It will take a while but be patient for perfect crispy results.

11. Drain in paper towel. Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.

Crisp and flavourful seedai, ready to munch on.

Vella seedai recipe

My mom makes Vella seedai very well, though I could not get it that good, I managed to get unbroken seedai. 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 in Tamil (shorts)

Vella seedai method

Heat ¼ - ½ cup Jaggery powder with ¼ cup water and boil just until it dissolves. Filter it to remove any impurities.

Now mix the 1 cup Rice flour, 2 teaspoon Urad dal flour, 1 tablespoon Butter , 1 tablespoon Grated coconut, 1 teaspoon Sesame seeds , ¼ teaspoon Salt, jaggery syrup and mix well.

Add water as needed and make a soft yet non sticky dough. If it is dry, then it will dissolve in oil. So make sure to add enough water in sweet seedai dough.

Make small gooseberry sized balls and arrange in a dry clean cloth. Give 10 mins standing time if possible.

Deep fry in low flame to ensure cooking inside properly. Stir in between.
Once deep reddish in colour and you see cracks in the surface of sweet seedai, it is ready.
Drain in paper towel and store in airtight container after it cools down completely.

We make two stick like seedai are called 'seepankuzhal' just like lollipop, 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 😉

Click here for Uppu seedai in tamil

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