September 04, 2015

Uppu Seedai and Vella Seedai



The traditional snacks of  South India which is made on the birthday of Little Krishna to offer him. The savoury and sweet version of this snack has unbeatable taste with crispiness and nice flavour. If done patiently following the steps correctly no doubt you will get a perfect result....



CLICK HERE TO SEE THE RECIPE OF VELLA (SWEET SEEDAI)


Uppu Seedai (Salt Seedai)


Pre time: 30 mins
Cooking time: 30 mins
Yields : 300 to 400 gms


ALSO SEE RECIPES OF INSTANT SWEET APPAM AND THENKUZHAL


Ingredients for making Uppu Seedai : 


Home made Rice flour  10 full ladles
Urad dal powder  1 ladle
Salt to taste
Butter or ghee 2 tb spoons
Hing powder 1/2 tea spoon
Shredded coconut 2 tb spoons
Oil for deep frying



How to make Uppu Seedai?


Soak 1 kg of raw rice after washing well in water for 2 hours.

Then drain the water out and spread it on a kitchen towel or any cloth for 3 hours to dry.

After 3 hours powder it in a mixer jar in lots to fine powder.

Heat a pan and dry roast it for few minutes till the rice powder loses its dampness and become hot.

That is when you touch the rice powder it should be bearably hot to hold with your palm.

Transfer the powder to a broad vessel and allow it to cool.

Dry roast the urad dal to golden brown in a pan and powder very finely. Sieve it twice and keep aside the fine powder.

Dry roast the shredded coconut for few minutes till it becomes dry and keep aside.


















Once the rice powder is cool enough seive it twice or thrice to very fine.

Now take 10 full ladles of rice flour in a broad vessel. Add one ladle of urad dal powder, the roasted coconut, butter, hing powder, salt to it and mix well with hand.

Now add water little by little and knead to a soft dough like roti batter.

Grease your palms with oil and roll them to small balls and spread them on a white cloth or kitchen towel . Let them get dried for 20 minutes. 

While rolling them to rounds don't give pressure and make tight balls. Let them be smooth balls.

Heat oil in a pan and fry them in small lots.

Once they come up from the bottom of the pan give a stir and wait for the balls to become light golden colour. 

The crunchy crispy balls are ready now.


 

Points to remember:


  • The rice powder and urad dal powder should be sieved to very fine powder at least twice.
  • There should not be dampness in the balls
  • The balls should not be tight balls and must be loose and smooth balls.
  • Check to it that the shredded coconut doesn't contain any dust or fibre.




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