A savory snack usually prepared during Krishnajayanthi in Tamil Nadu.
In my mom's house, we do not prepare seedai, as a usual fear of seedai bursting in oil while frying. Once during 1988, my dad ventured to make seedai, but it bursted in hot oil. So after this attempt, they never ventured to make seedai.
I too believed in their view that it may burst. But my friend Vidhya gave me the confidence and the recipe to make seedai's both uppu and vella seedai at home with out much fuss.
Few important steps needs to be follow to get crispy and crunchy seedai. She made me understand that only moisture will make the seedai to burst in oil. So the moisture from the flour has to be completely removed by slightly heating, you should not fry the flour, only slight heating will do.
Coming to the recipe
Uppu Seedai
Cuisine: South Indian Ratio
Preparation Time: 20 minutes Rice Flour: Urad Flour
Cooking Time: 20 minutes 6: 1
Ingredients:
Rice Flour: 6 tea spoons heaped
Urad Flour: 1 tea spoon heaped
Salt ass needed
Unsalted Butter: 1 table spoon
Jeera: 1/4 tea spoon
Water as needed
Refined Oil for frying
Method:
1. Place a pan on the stove over a medium flame, add rice flour and heat it for less than 2 minutes.
2. The flour should be lukewarm, take it out in to a wide bowl.
3. In the same way fry urad flour and add it to the rice flour.
4. Mix it well using your hand, add salt, jeera and mix well.
5. Place a small pan on the stove over medium flame, when it is hot, add butter and melt it. When it is just melted put off the flame, add this melted butter to flour and mix well.
6. Add water little by little and make it into a soft dough and divide it into smaller portions, ie size of a marble.
7. Roll into balls using your both palms, as we do for Gulab jamuns.
8. Spread the balls in a clean paper or white cloth, till all the dough is made into balls.
9. Place a pan for frying on the stove over a medium flame with enough oil for frying the seedais.
10. When the oil is hot drop in the seedai's one by one and fry it over medium flame till it turns golden brown.
11. Drain oil and take it out and cool it completely.
12. Store it in a air tight container.
Note:
1. While frying or heating rice and urad flour, make sure that you don't burn the flour. It should be of bearable heat by your hands.
2. You can fry seedai by batch of 10 to 15 at a time.
3. While seedais are hot it will be slightly soft, once when it cools completely it will be crispy and crunchy.
4. It stays well for a week.
In my mom's house, we do not prepare seedai, as a usual fear of seedai bursting in oil while frying. Once during 1988, my dad ventured to make seedai, but it bursted in hot oil. So after this attempt, they never ventured to make seedai.
I too believed in their view that it may burst. But my friend Vidhya gave me the confidence and the recipe to make seedai's both uppu and vella seedai at home with out much fuss.
Few important steps needs to be follow to get crispy and crunchy seedai. She made me understand that only moisture will make the seedai to burst in oil. So the moisture from the flour has to be completely removed by slightly heating, you should not fry the flour, only slight heating will do.
Coming to the recipe
Uppu Seedai
Cuisine: South Indian Ratio
Preparation Time: 20 minutes Rice Flour: Urad Flour
Cooking Time: 20 minutes 6: 1
Ingredients:
Rice Flour: 6 tea spoons heaped
Urad Flour: 1 tea spoon heaped
Salt ass needed
Unsalted Butter: 1 table spoon
Jeera: 1/4 tea spoon
Water as needed
Refined Oil for frying
Method:
1. Place a pan on the stove over a medium flame, add rice flour and heat it for less than 2 minutes.
2. The flour should be lukewarm, take it out in to a wide bowl.
3. In the same way fry urad flour and add it to the rice flour.
4. Mix it well using your hand, add salt, jeera and mix well.
5. Place a small pan on the stove over medium flame, when it is hot, add butter and melt it. When it is just melted put off the flame, add this melted butter to flour and mix well.
6. Add water little by little and make it into a soft dough and divide it into smaller portions, ie size of a marble.
7. Roll into balls using your both palms, as we do for Gulab jamuns.
8. Spread the balls in a clean paper or white cloth, till all the dough is made into balls.
9. Place a pan for frying on the stove over a medium flame with enough oil for frying the seedais.
10. When the oil is hot drop in the seedai's one by one and fry it over medium flame till it turns golden brown.
11. Drain oil and take it out and cool it completely.
12. Store it in a air tight container.
Note:
1. While frying or heating rice and urad flour, make sure that you don't burn the flour. It should be of bearable heat by your hands.
2. You can fry seedai by batch of 10 to 15 at a time.
3. While seedais are hot it will be slightly soft, once when it cools completely it will be crispy and crunchy.
4. It stays well for a week.
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