Uppu Seedai

Uppu Seedai, also known as Uppu Cheedai, is a classic South Indian snack that is traditionally prepared during Gokulashtami (Krishna Jayanthi). Made with a blend of rice flour, urad dal flour, and a touch of coconut and channa dal, this savory treat is known for its irresistible crunch. However, making Uppu Cheedai can be a bit tricky, especially for first-timers.  Despite its simple ingredients, achieving the perfect Uppu Seedai requires attention to detail, as the dough can be temperamental, sometimes leading to the infamous “bursting Seedai” during frying.

When I made Uppu Cheedai for the first time, I received plenty of advice from the elders in my family, all of whom warned me to be cautious. If not made correctly, the Seedai has a notorious reputation for bursting during frying. Determined to succeed, I spent time researching various blogs and gathering tips before attempting the recipe myself.

Baked Uppu Seedai

Baked Uppu Seedai is a modern twist on the classic South Indian savoury snack traditionally made during festivals like Krishna Jayanthi. Unlike the deep-fried version, the baked variation offers a healthier alternative without compromising the authentic flavour and crispiness. Made with a dough of rice flour, urad dal flour, and a hint of cumin or sesame seeds, the small dough balls are baked until golden brown, resulting in a light and crunchy snack. The baking method not only reduces the oil content but also makes the preparation more straightforward, allowing you to enjoy this beloved treat with less guilt. Perfect for those who love traditional flavours but prefer a healthier option, baked Uppu Seedai retains its deliciousness while being kinder on the waistline.

Comparison of Baked vs. Fried Seedai 

1. Cooking Method:

• Fried Seedai: Deep-fried in oil, resulting in a rich, crispy texture.
• Baked Seedai: Cooked in the oven, achieving a similar crispiness with less oil.

2. Health and Nutrition:

• Fried Seedai: Higher in fat and calories due to the deep-frying process.
• Baked Seedai: Lower in fat and calories, making it a healthier option.

3. Taste and Texture:

• Fried Seedai: Rich, intense flavor with a satisfying crunch; slightly softer inside.
• Baked Seedai: Lighter flavor, with a crisp but less oily texture throughout.

4. Ease of Preparation:

• Fried Seedai: Requires careful attention to oil temperature and handling.
• Baked Seedai: Easier and safer to prepare, with less active monitoring required.

5. Storage and Shelf Life:

• Fried Seedai: May become soggy if not stored properly; shorter shelf life.
• Baked Seedai: Longer shelf life and less risk of sogginess due to lower oil content.

6. Environmental Impact and Cleanup:

• Fried Seedai: Requires a significant amount of oil, leading to more waste and cleanup.
• Baked Seedai: Uses less oil, resulting in easier cleanup and less environmental impact.

7. Cultural and Traditional Value:

• Fried Seedai: The traditional and authentic method, often preferred for festivals and rituals.
• Baked Seedai: A modern adaptation that balances tradition with contemporary health trends.

Summary

• Fried Seedai offers a richer flavor and traditional experience but is higher in calories and requires more effort in preparation and cleanup.
• Baked Seedai provides a healthier, easier-to-make alternative that still delivers on taste, with added benefits of longer shelf life and minimal oil usage.

The joy of making Uppu Seedai at home lies in its deep-rooted tradition and the sense of accomplishment that comes with mastering this classic recipe. Whether you’re preparing for a festival or simply looking to indulge in a savoury treat, Uppu Seedai offers a delicious taste of tradition with every crunchy bite.

In this post, I’m sharing the tips I’ve learned to help you avoid any mishaps while making Uppu Cheedai. This recipe is a cherished tradition in my family, but there are also slight variations you can try. I hope you’ll give this recipe a try and enjoy making and eating this delightful snack as much as I do!

Check other recipes – Paal payasam, Vella Cheedai, Vella Aval. 

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Uppu Cheedai

Niranjana Sankaranarayanan

When i made it first time in my life, I was advised by all the elders in the family to be careful while making the seedai. If you are not careful the seedai will start bursting. After going through many blogs and getting some tips, I started making seedai. I have also given the tips known to me to avoid the bursting of seedai. Hope you will make this and enjoy..

Check other recipes - Paal payasam, Vella Cheedai, Vella Aval, Thattai murukku.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Soaking time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Snack

Cuisine Indian, South Indian

Servings 6

Equipment

• Frying pan

Ingredients

  

INGREDIENTS

• 1 cup Rice flour
• 1 ladle Urad dhal flour 2 tbsp
• 1 tbsp Shredded coconut
• 1-2 tbsp Butter
• 1 tsp Cumin seeds
• 1/2 tsp Asafoetida
• 2 tbsp Channa dhal
• 1 tsp Sesame
• To taste Salt
• Less than 1/4 cup Water

Instructions

 

Rice flour

• Please refer home made rice flour

Urad dhal flour

• Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
• Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
• Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
• Store it in a container.
• Channa dhal
• Soak the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients.

Making Dough

• In a bowl add all the ingredients mentioned and mix well without adding water at first.
• Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
• Heat oil in pan and add 1 ladle of the oil to the dough. this will make the seedai crispy.
• Make it to a thick dough.

Deep Fried Seedai

• Apply coconut oil in your hands and make small chintu sized balls out of it. Make the balls gently. Donot give pressure while making it.
• Place the balls on the newspaper. This will help in absorbing the extra moisture.
• Now heat oil in a pan and deep fry the balls.
• Remove it from the oil once it turns golden brown and the sizzling sound stops.
• Store it in a air tight container.

Baked Seedai

• Place a parchment paper on a baking tray and grease it with oil.
• Make the balls gently and place it in baking tray.
• Pre heat the oven at 200 degree Celsius for 3 minutes.
• Apply oil on the small balls and bake at 190 degree Celsius for 25 minutes.
• Every 7 minutes I removed the tray and applied oil on Seedai and baked it again.
• Then use the grill option and bake it at 150 degree Celsius for 20 minutes.
• The Baked Uppu Seedai is ready.
• Allow to cool and store it in an air tight container.

Video

Notes

Tips to avoid bursting of Cheedai

Both the rice flour and urad dhal flour should be ground and sieved several times until you get the smooth flour.
Spread the rice flour on a newspaper. Then roast it until youcan draw kolam out of it.
Make balls gently. Donot give pressure while making it.
You can also roast the sesame if necessary.
Add very little quantity of water while making the dough.
After making the balls spread it on a newspaper so that the extra moisture is absorbed.

Keyword Cheedai, Evening snacks, Gokulashtami recipes, Krishna Jayanthi recipes, Seedai

INSTRUCTIONS

Rice flour

• Please refer home made rice flour  
• Roast the rice flour until you get kolam powder texture.

Urad dhal flour

• Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
• Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
• Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
• Store it in a container.

Channa dhal

Soak  the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients.

Making dough

• In a bowl add all the ingredients mentioned and mix well without adding water at first.

• Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
• Heat oil in pan and add 1 ladle of the oil to the dough. this will make the seedai crispy.
• Make it to a thick dough.

• Apply coconut oil in your hands and make small chintu sized balls out of it. Make the balls gently. Donot give pressure while making it.

Deep Fried Seedai

• Place the balls on the newspaper. This will help in absorbing the extra moisture.

• Now heat oil in a pan and deep fry the balls.

• Remove it from the oil once it turns golden brown and the sizzling sound stops.

• Store it in a air tight containercontaine

Baked Uppu Seedai

• Place a parchment paper on a baking tray and grease it with oil. 
• Make the balls gently and place it in baking tray. 

• Pre heat the oven at 200 degree Celsius for 3 minutes. 
• Apply oil on the small balls and bake at 190 degree Celsius for 25 minutes. 
• Every 7 minutes I removed the tray and applied oil on Seedai and baked it again. 

• Then use the grill option and bake it at 150 degree Celsius for 20 minutes. 
• The Baked Uppu Seedai is ready. 
• Allow to cool and store it in an air tight container. 

Tips to avoid bursting of Cheedai

• Both the rice flour and urad dhal flour should be ground and sieved several times until you get the smooth flour.
• Spread the rice flour on a newspaper. Then roast it until you can draw kolam out of it.
• Make balls gently. Donot give pressure while making it.
• You can also roast the sesame if necessary.
• Add very little quantity of water while making the dough.
• After making the balls spread it on a newspaper so that the extra moisture is absorbed.

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