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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.

uppu_seedai_recipe_4

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.

6 comments:

Priya Suresh said...

Crunchy munchy seedais are my favourite,love to munch rite now.

Veena Theagarajan said...

looks yummy and crunchy snack

Rumana Ambrin said...

Very crunchy looking seedais...

Raks anand said...

I can eat this anytime without even food ;)

Supriya Nair said...

crunchy delights for little Krishna. Happy Janamshtami :)

CHITRA said...

Love it a lot. u have made it very well..

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