Uppu Seedai
Crispy, savory little balls of fried rice flour dough, a beloved snack from Tamil Nadu. Made for festivals like Krishna Jayanthi, these crunchy delights are seasoned with coconut and sesame seeds. A perfect tea-time snack that's addictively good!
For 4 servings
Prepare the Flours
- In a small pan, dry roast the 2 tbsp of urad dal flour on low heat for 2-3 minutes until it becomes fragrant. Be careful not to burn it. Let it cool completely.
- In a large mixing bowl, sieve the 1 cup of rice flour and the cooled, roasted urad dal flour together. This removes lumps and aerates the flour.
Combine Dry Ingredients
- To the sieved flours, add the grated coconut, white sesame seeds, cumin seeds, hing, and salt.
- Mix all the dry ingredients thoroughly with a spoon or your hands until well combined.
Knead the Dough
- Add the softened butter to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm water, a little at a time, and knead to form a smooth, pliable, and crack-free dough. The dough should be firm but not hard, and not sticky. Do not over-knead.
Shape the Seedai
- Pinch off small, equal-sized portions of the dough.
- Gently roll each portion between your palms to form small, smooth balls about 1/2 to 3/4 inch in diameter. Avoid applying too much pressure, as this can create cracks.
- Place the shaped balls on a clean cloth or plate. Let them air dry for about 10-15 minutes; this helps prevent them from bursting in the oil.
Deep Fry the Seedai
- Heat the oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily.
- Carefully slide a batch of 8-10 seedai balls into the hot oil. Do not overcrowd the pan.
- Fry for 4-6 minutes, stirring gently and occasionally, until they turn a deep golden brown and the sizzling sound subsides significantly.
- Using a slotted spoon, remove the fried seedai and drain them on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process for the remaining batches.
Cool and Store
- Allow the Uppu Seedai to cool completely to room temperature. They will become crispier as they cool.
- Once cooled, store them in an airtight container. They will stay fresh for up to a week.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent seedai from bursting in oil, ensure the dough is smooth and has no cracks. Kneading well is key.
- 2Roasting the urad dal flour is a crucial step for flavor and also helps in reducing moisture, which prevents bursting.
- 3Fry on a consistent medium heat. If the oil is too hot, the seedai will brown quickly on the outside but remain raw inside. If it's not hot enough, they will absorb too much oil.
- 4Do not press too hard while rolling the balls. A light, gentle roll is enough to get a smooth, round shape.
- 5Ensure the grated coconut has no large pieces, as this can create weak spots and cause the seedai to break apart while frying.
- 6Letting the shaped balls air dry for 10-15 minutes on a cloth before frying helps make them crispier and further reduces the chance of bursting.
Adapt it for your goals.
Spicy Version
Add 1/2 teaspoon of red chili powder or 1 finely chopped green chili to the dough for a spicy kick.
Flavor TwistFlavor Twist
Add 1 teaspoon of ajwain (carom seeds) instead of cumin seeds for a different flavor profile, similar to butter murukku.
Vegan VersionVegan Version
Replace the unsalted butter with 1 tablespoon of hot oil or a vegan butter substitute to make the recipe fully vegan.
Why this is on our healthy list.
Source of Energy
Made primarily from rice flour, Uppu Seedai is a good source of carbohydrates, providing a quick burst of energy, making it a suitable festive snack.
Gluten-Free Snack
This recipe is naturally gluten-free as it uses rice and urad dal flours, making it a great option for individuals with gluten sensitivity or celiac disease.
Aids Digestion
The inclusion of traditional spices like cumin seeds and asafoetida (hing) is known to aid digestion, reduce gas, and prevent bloating.
Frequently asked questions
Bursting is a common issue caused by excess moisture, air pockets, or cracks on the surface. To prevent this, ensure you roast the flours properly, knead the dough to a very smooth, crack-free consistency, and roll the balls gently without trapping air.