Uppu Seedai Recipe - Krishna Janmashtami | Gokulashtami
A vegetarian South Indian Recipes recipe with rice - washed and soaked for 2 hours and dried completely with a dry cloth, tablespoons white urad dal (split), tablespoons chana dal (bengal dal). Ready in 12h 20m, serves 40.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
To begin making the Uppu Seedai Recipe, prepare all the ingredients and keep ready
- 2
Soak the rice for two hours and drain out the water
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup) - 3
Dry the rice in a kitchen towel overnight
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup) - 4
Once dry, blend to make a fine powder
- 5
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma
tablespoons white urad dal (split)(2) - 6
Blend the Urad dal and chana dal into a fine powder and keep aside
tablespoons white urad dal (split)(2)tablespoons chana dal (bengal dal)(1 gram) - 7
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat
fresh coconut - grated(1/4 cup)sesame seeds (til seeds)(1 tablespoon) - 8
Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, asafoetida, salt and ghee
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup)tablespoons white urad dal (split)(2)tablespoons chana dal (bengal dal)(1 gram)fresh coconut - grated(1/4 cup)sesame seeds (til seeds)(1 tablespoon)asafoetida (hing)(1/2 teaspoon)tablespoons ghee(2)salt - (adjust to taste)(1 teaspoon) - 9
Combine the mixture until you get a coarse crumb texture
- 10
Add little water at a time and knead to make a soft dough
- 11
Now grease your palms with ghee and and shape the dough to make small marble size balls
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup)tablespoons ghee(2) - 12
Place the balls in a tray and prepare the oil for deep frying
sunflower oil - for deep frying - 13
Once the oil is heated, turn the heat to low
- 14
Gradually drop a few Uppu Seedai balls at a time into the oil and deep fry thee balls
sunflower oil - for deep frying - 15
Using a slotted spoon keep stirring the Uppu Seedai balls to fry them evenly until it becomes golden brown
- 16
It is important to cook the Uppu Seedai in low heat so it gets evenly crip and roasted from inside as well
- 17
Drain the Uppu Seedai from the oil and allow it to cool
- 18
The cooling process allows the Seedai to turn crisp and crunchy
- 19
Store the Uppu Seedai in air tight containers and serve as a snack for festivals like Krishna Janmashtami
Rate this recipe
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Uppu Seedai Recipe - Krishna Janmashtami | Gokulashtami
A vegetarian South Indian Recipes recipe with rice - washed and soaked for 2 hours and dried completely with a dry cloth, tablespoons white urad dal (split), tablespoons chana dal (bengal dal). Ready in 12h 20m, serves 40.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Uppu Seedai Recipe, prepare all the ingredients and keep ready
- 2
Soak the rice for two hours and drain out the water
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup) - 3
Dry the rice in a kitchen towel overnight
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup) - 4
Once dry, blend to make a fine powder
- 5
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma
tablespoons white urad dal (split)(2) - 6
Blend the Urad dal and chana dal into a fine powder and keep aside
tablespoons white urad dal (split)(2)tablespoons chana dal (bengal dal)(1 gram) - 7
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat
fresh coconut - grated(1/4 cup)sesame seeds (til seeds)(1 tablespoon) - 8
Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, asafoetida, salt and ghee
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup)tablespoons white urad dal (split)(2)tablespoons chana dal (bengal dal)(1 gram)fresh coconut - grated(1/4 cup)sesame seeds (til seeds)(1 tablespoon)asafoetida (hing)(1/2 teaspoon)tablespoons ghee(2)salt - (adjust to taste)(1 teaspoon) - 9
Combine the mixture until you get a coarse crumb texture
- 10
Add little water at a time and knead to make a soft dough
- 11
Now grease your palms with ghee and and shape the dough to make small marble size balls
rice - washed and soaked for 2 hours and dried completely with a dry cloth(1 cup)tablespoons ghee(2) - 12
Place the balls in a tray and prepare the oil for deep frying
sunflower oil - for deep frying - 13
Once the oil is heated, turn the heat to low
- 14
Gradually drop a few Uppu Seedai balls at a time into the oil and deep fry thee balls
sunflower oil - for deep frying - 15
Using a slotted spoon keep stirring the Uppu Seedai balls to fry them evenly until it becomes golden brown
- 16
It is important to cook the Uppu Seedai in low heat so it gets evenly crip and roasted from inside as well
- 17
Drain the Uppu Seedai from the oil and allow it to cool
- 18
The cooling process allows the Seedai to turn crisp and crunchy
- 19
Store the Uppu Seedai in air tight containers and serve as a snack for festivals like Krishna Janmashtami
Rate this recipe
