Uppu Seedai Recipe – Krishna Janmashtami | Gokulashtami
Description:
Uppu Seedai, also known as Salted Crisp Rice Marbles, is a traditional South Indian snack prepared during the festive occasion of Krishna Janmashtami, also referred to as Gokulashtami or Janmashtami. This festival celebrates the birth of Lord Krishna and is one of the most widely celebrated occasions among Hindus. During this festival, both Uppu Seedai (savory) and Vellai Seedai (sweet) are made as offerings for Lord Krishna. The crispy texture of Uppu Seedai, paired with a hint of spice, makes it a favorite snack enjoyed by all. These crispy rice marbles are deep-fried to perfection and are a perfect treat for the festival.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity & Details |
|---|---|
| Rice | 1 cup (washed, soaked for 2 hours, and dried completely with a dry cloth) |
| White Urad Dal (Split) | 2 tablespoons |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| Fresh Coconut | 1/4 cup (grated) |
| Sesame Seeds (Til Seeds) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Ghee | 2 tablespoons |
| Salt | 1 teaspoon (adjust to taste) |
| Oil | For deep frying |
Preparation Time:
- 720 minutes (12 hours) – Includes soaking and drying the rice.
Cooking Time:
- 20 minutes
Instructions:
-
Soaking and Drying the Rice:
- Start by soaking the rice in water for about two hours. After soaking, drain out the water completely.
- Spread the soaked rice on a clean kitchen towel and leave it to dry completely overnight. Ensure that the rice is dry before proceeding to the next step.
-
Grinding the Rice and Dals:
- Once the rice is dry, grind it into a fine powder using a blender or food processor.
- In a heavy-bottomed pan, toast the urad dal (split) and chana dal (Bengal gram dal) on medium heat until they release a roasted aroma.
- After roasting, grind both the dals into a fine powder and set it aside.
-
Preparing the Coconut and Sesame Seed Mixture:
- In the same pan, lightly toast the sesame seeds for a few seconds.
- Add the grated fresh coconut and toast it for another 30 seconds. Turn off the heat and set this mixture aside.
-
Making the Dough:
- In a large mixing bowl, combine the rice flour, ground urad dal and chana dal powder, the toasted coconut and sesame seed mixture, asafoetida, salt, and ghee.
- Mix the ingredients well until the texture is crumbly but combined.
- Gradually add a little water at a time to knead the mixture into a soft dough. Be careful not to add too much water, as you want the dough to be smooth but not sticky.
-
Shaping the Seedai Balls:
- Grease your palms with a little ghee and shape the dough into small marble-sized balls. Arrange the balls on a tray or plate. The balls should be smooth and not cracked, as cracks may cause them to burst during frying.
-
Frying the Uppu Seedai:
- Heat oil in a deep frying pan over medium-low heat. It is crucial to keep the heat low to ensure that the Uppu Seedai cook evenly and crisp up from the inside without burning.
- Once the oil is ready, gently drop a few Uppu Seedai balls into the oil. Do not overcrowd the pan.
- Using a slotted spoon, stir the balls gently and continuously to ensure even frying. Fry the Seedai balls until they turn a golden brown color and are crisp on the outside.
-
Cooling and Storing:
- Once fried, remove the Uppu Seedai from the oil and place them on paper towels to drain any excess oil.
- Allow them to cool completely. The cooling process helps the Seedai become crisp and crunchy.
- Store the cooled Uppu Seedai in an airtight container to maintain their freshness and crispness.
Serving Suggestions:
Serve the Uppu Seedai as a festive snack during Krishna Janmashtami, Gokulashtami, or any celebration. Enjoy these crisp, savory treats with family and friends during special occasions or as a snack with a cup of tea.
Tips:
- Ensure that the oil is not too hot when frying. Low heat allows the Seedai to cook evenly and prevents them from bursting.
- You can also add a pinch of cumin seeds or black pepper to the dough for an extra flavor twist.
- If the dough is too dry and hard to form into balls, add a small amount of water, but be careful not to make the dough too wet.
Uppu Seedai is a beloved tradition for Lord Krishna’s birthday and is a treat that captures the essence of South Indian festive cooking. Whether you’re celebrating Janmashtami or just looking to enjoy a crunchy snack, these rice marbles will surely be a hit!
