Uppu Seedai Recipe β Krishna Janmashtami | Gokulashtami
Uppu Seedai is a delicious, crunchy South Indian snack, traditionally prepared for festivals like Krishna Janmashtami (Gokulashtami). These bite-sized rice flour balls are seasoned with sesame seeds, grated coconut, and a pinch of asafoetida, then deep-fried to golden perfection. With its perfect crunch and subtle flavors, this treat is a favorite during the celebration of Lord Krishnaβs birth. Hereβs how you can recreate this savory snack in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed and soaked) | 1 cup |
| White Urad Dal (Split) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Fresh Coconut (grated) | 1/4 cup |
| Sesame Seeds (Til) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Ghee | 2 tablespoons |
| Salt | 1 teaspoon (adjust to taste) |
| Sunflower Oil | For deep frying |
Nutritional Information
(Uppu Seedai is a rich, savory snack with the goodness of rice, dal, and healthy fats from ghee and sesame seeds.)
| Nutrient | Per Serving (1 ball, approx. 12g) |
|---|---|
| Calories | 50 kcal |
| Protein | 1 g |
| Carbohydrates | 6 g |
| Fat | 3 g |
| Fiber | 0.5 g |
| Sodium | 60 mg |
Note: Nutritional values are approximate and may vary based on portion sizes and exact ingredients used.
Preparation Time
- Soaking Time for Rice: 2 hours
- Cooking Time: 20 minutes
- Total Time: 12 hours (includes drying overnight)
Yield
- Makes about 40 Uppu Seedai balls (depending on size)
Instructions
Step 1: Soak and Dry the Rice
- Soak the Rice: Wash the rice thoroughly, then soak it in water for about 2 hours. Drain the water completely after soaking.
- Dry the Rice: Spread the soaked rice on a clean kitchen towel or paper towel. Let it air dry overnight, ensuring the rice is completely dry before grinding.
Step 2: Prepare the Flours
- Grind the Rice: Once the rice is dry, grind it into a fine powder using a dry grinder or flour mill. This will form the base flour for the seedai.
- Roast the Dal: In a heavy-bottomed pan, roast the white urad dal and chana dal on medium heat. Roast them until they release a fragrant aroma. Be careful not to burn them.
- Grind the Dal: Once roasted, blend the urad dal and chana dal into a fine powder. Set this aside.
Step 3: Toast the Coconut and Sesame Seeds
- Toast Sesame Seeds: In the same pan, lightly toast the sesame seeds for about 30 seconds until they begin to pop.
- Toast the Coconut: Add the grated coconut to the sesame seeds and toast for another 30 seconds. Once done, remove from heat and set aside.
Step 4: Make the Dough
- Combine the Ingredients: In a large mixing bowl, combine the rice flour, dal flour, toasted coconut, sesame seeds, asafoetida, salt, and ghee. Mix well until everything is evenly distributed.
- Knead the Dough: Gradually add a small amount of water at a time and knead the mixture into a soft, smooth dough. The dough should not be too sticky or too dry. If necessary, add a bit more ghee or water until you reach the right consistency.
- Shape the Balls: Grease your palms with a little ghee and shape the dough into small, marble-sized balls. Place them on a tray, keeping a little space between each ball.
Step 5: Fry the Seedai
- Heat the Oil: Heat sunflower oil in a deep frying pan or wok on medium heat. Once the oil is hot, reduce the heat to low. It’s essential to fry the seedai on low heat to ensure they cook evenly inside.
- Fry the Seedai: Gently drop a few seedai balls into the oil at a time. Using a slotted spoon, carefully stir the balls to ensure even frying. Fry them until they are golden brown and crisp on all sides. The process might take 6-8 minutes per batch.
- Drain the Oil: Once done, use a slotted spoon to remove the seedai from the oil and drain excess oil on paper towels. Let them cool completely.
Step 6: Cooling and Storing
- Cool and Crisp: As the Uppu Seedai cools, it will become even more crisp and crunchy. Allow the seedai to cool for at least 30 minutes before storing.
- Store in an Airtight Container: Once fully cooled, store the Uppu Seedai in an airtight container to maintain its crunch. It will stay fresh for up to 2 weeks.
Tips for Perfect Uppu Seedai
- Drying the Rice: The key to making crisp Uppu Seedai is drying the rice thoroughly before grinding. Wet rice will result in soggy, oily seedai.
- Low Heat for Frying: Frying at a low temperature ensures that the seedai is cooked evenly inside and out, resulting in a perfect crunch.
- Avoid Cracks: If your Uppu Seedai balls crack while frying, it may be due to excess moisture in the dough. Ensure the rice is fully dried before grinding and use just enough water to form a soft dough.
- Flavor Variations: You can experiment with different spices, such as black pepper or cumin, to give your Uppu Seedai a unique flavor. However, the classic version with sesame and asafoetida is always a favorite!
Serving Suggestions
- Festivals: Serve Uppu Seedai as part of your Krishna Janmashtami celebrations along with other traditional treats like Vella Seedai and Kozhukattai.
- Snack Time: Pair these crispy bites with a cup of masala chai or enjoy them on their own as a satisfying snack during tea time or evening gatherings.
Conclusion
Uppu Seedai is a beloved snack in South India, known for its delicate crunch and flavorful seasoning. The combination of rice flour, dals, and toasted coconut gives it a unique texture and taste, making it an essential part of festival spreads like Krishna Janmashtami. This recipe is simple to prepare but requires some patience for perfect results. Enjoy making these crunchy treats at home and share them with friends and family as part of your festive celebrations!
