Tuesday, August 27, 2013

Uppu cheedai | Uppu seedai Recipe : Gokulastami Recipes

During the Krishna janmastami, every household get busy deep frying savories & making ladoos. Krishna Janmastami is celebrated in the Bhadrupada maasa (month) & on the 8th day of the Krishnapaksha. We offer butter & dishes made using rice flakes (poha/avalakki) along with the deep fried savories  & sweets prepared earlier.

For the first time, I made this uppu seedai. I got to know about this from many of my blogger friends. Thanks to the blogger world. With their suggestions, I could make it successfully.

uppu_seedai

Preparation Time: 30 mins
Cooking Time: 15 mins 
Makes about 2 cups of seedai

Ingredients:
Rice flour: 1 cup, refer notes below
Skinned black gram flour/urad dal flour: 2 tbsp*
Grated coconut: 2 tbsp (I used the frozen coconut), refer notes below
Sesame seeds: 2 tsp
Salt: a big pinch
Butter: 2 tbsp, at room temperature
Water: As needed

Oil: For deep frying the seedai

* Dry roast the urad dal on medium heat. Let it cool. Once cool, make a fine powder out of it.

Method:
Sieve the rice flour & the urad dal flour.
To the flours, add sesame seeds, coconut, butter, salt & mix well.
uppu_seedai_recipe_1

Add a tbsp of water at a time & make a stiff dough. The dough should not be sticky.
uppu_seedai_recipe_2

Spread a damp paper towel.
Pinch out small marble sized dough & quickly roll it to a ball.
Keep the prepared balls on the damp paper towel.

uppu_seedai_recipe_3

Once all the balls are done, let it rest for about 15 mins.

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Heat oil in a deep pan or sauce pan. When oil is hot, slide in the rolled balls.
Bubbles are formed in the oil & the oil rises up.

uppu_seedai_recipe_5

As the seedai gets cooked, the bubbles cease. Also, the oil sound shh reduces.
Cook the seedai till it is golden in color. I removed the seedai as soon as it turned golden. You could cook till you get golden brown color too.

uppu_seedai_recipe_6

Allow it to cool completely & then store it in an air tight container.



uppu_cheedai

Notes:
  • It is very essential to sieve both the rice flour & the urad dal flour to avoid bursting of the seedai in oil.
  • I used the Deep brand rice flour available here. 
  • Some people suggested me to dry roast the sesame seeds & the grated coconut too. However, I didn't do it. 
  • Do rest the rolled seedai for atleast 15 mins before frying.
  • Do not roll the seedai for a long time. It doesn't matter if it is not perfect in shape. 
  • If you are using salted butter (just like I did), watch out while adding salt again. 
  • I microwaved the frozen coconut for about 10 secs & then used it when it was at room temperature.

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