Also tag us on Instagram sharmispassions and hash tag it on sharmispassions. I used homemade flours here- you can check the making in the recipe card. If using storebought flour also you need to roast it. I used store bought rice flour so roasted it for few mins without changing the color. Roast until its easy to draw a continuous line as shown here , Set aside to cool. Next roast urad dal flour for 2 mins or until steam wafts from the flour.
Set aside to cool. Roast coconut until there is no moisture and becomes dry. No need to roast until golden. To a sieve add roasted rice flour and urad dal flour. Sieve well. Discard the remains. Sieved flours ready. Now add the sieved flours to a bowl along with meled butter, sesame seeds and roasted coconut. Mix this well first to combine. Then add water little by little to gather. Gather to make a soft dough like shown below. It should not be sticky. Pinch a tiny portion from the dough. Roll it with your three fingers to make a smooth ball.
Do not roll tight just roll roughly.. Do not worry about making it a perfect round shape. Alternatively you can roll it using your palms too. Incase if it sticks you can apply little oil ion your fingers and palm. Mild cracks are ok too while rolling as it helps in allowing moisture to dry up through the gap.
Repeat to finish, add the shaped balls on a dry cloth. Prick the balls using a tooth pick just one prick for each ball. This step is optional but I recommend it strongly as it ensures no busrting seedai.
First test by adding one ball. Once it is fried well without any busting you can proceed with the rest in bacthes. Add few balls at a time. Roll over and fry until golden. Strain oil , remove using a laddle. Now repeat with other batches and finish. Uppu seedai ready. But still make sure to be at a safe distance while frying the seedais especially if you are beginner. The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30mins are the tips given by my friend.
Also while rolling do not roll tight, it is ok to have a mild crack in the seedai which will help the moisture to leave using that gap. Check my tips section for more detailed description. Before adding the seedai make sure oil is hot enough to fry.
Oil should be at the right temperature not smoky hot or not too low. Frying the seedais is correct oil temperature is the key to get perfect crispy seedais. You can first check by dropping one in oil, if it rises immediately then your oil is ready. Sign in. Forgot your password? Get help. Create an account. Password recovery. Jeyashri's Kitchen. Festival Recipes Uppu seedai vella seedai tips and tricks. Uppu seedai vella seedai tips and tricks. By Jeyashri suresh.
Uppu seedai vella seedai, tips and tricks — Detailed post and video on how to make perfect seedai for Janmashtami Krishna jayanthi Most of us have a fear of uppu seedai bursting in oil or vella seedai getting disintegrated in oil.
In this post, I have added a video from my mom explaining the tips and tricks of making seedai. So all the ingredients like coconut should be dry. Also the seedais should be completely dried on a paper atleast for an hour and then fried.
This is also very essential. So these three steps ensures us safety. If you follow these 3 golden rules,I bet you will get seedais very well. Rice flour - 1 cup. Urad flour - 2 tbsp. Butter - 1 tbsp. Sesame seeds - 1 tsp. Coconut pieces - 4 pieces or 2 tbsp. Salt - to taste. Water - as needed.
If you are going to use home made rice flour, then wash rice and soak it for half an hour. Then dry the rice under shade. Then sieve the flour. Now in a heavy bottom pan, dry roast the rice flour, till it gives out nice aroma. Similarly, for the urad flour, roast urad dal in a pan. When it turns golden brown, cool it completely. There should be cracks on the surface and the ball should be lightly rolled. Repeat this with for a batch. Meanwhile heat oil for deep frying. Once the oil is hot, set it on low flame.
Add a batch of the seedai. Let it fry for mins and then turn them around. Continue cooking on low flame until the oil stops bubbling and the seedai are golden brown. Remove from oil and drain onto a tissue paper. As one batch is cooking, roll the next batch and fry all seedai. Reach out to me at cookingfrommyheart gmail. Also follow me on:. Facebook — Cooking From Heart. Pinterest — Cookingfromheart. Instagram — Cookingfromheart. Twitter — Cookinfromheart. Thanks for the recipe. Wanted to make seedai this time and came across this post.
Yesterday, I shared my latest experimentation in the kitchen — Uppu Seedai. Maa Ladoo or Maladu is usually […]. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe.
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