Gokulashtami Special: Homemade Uppu and Vella Seedai

Seedai, also known as Cheedai or Seedaikkai, is a traditional South Indian snack. It is often prepared during the Hindu festival Gokulashtami or Janmashtami, the birth anniversary of Lord Krishna. The two main varieties of seedai are sweet (Vella Seedai) and savory (Uppu Seedai). I'll provide a recipe for both types:

1. Uppu Seedai (Savory Version)

Ingredients:

• 1 cup Rice flour

• 2 tbsp Urad dal

• 2 tbsp Sesame seeds

• 2 tbsp Butter

• Salt to taste

• Asafoetida/Hing, a pinch

• Coconut, 1 tablespoon finely chopped

• Oil, for deep frying

Instructions:

• Dry roast the urad dal until it turns golden brown. Once it cools, grind it into a fine powder.

• In a large bowl, combine rice flour, urad dal powder, salt, sesame seeds, asafoetida, butter, and chopped coconut. Mix everything together.

• Add water gradually and knead the mixture into a smooth and stiff dough.

• Make small, marble-sized balls from the dough. Make sure to roll the balls gently to avoid cracks.

• Heat the oil in a deep pan on medium heat. Once the oil is hot enough, drop the seedai balls into it carefully.

• Deep fry the seedai until they turn golden brown. Make sure to keep the flame medium-low to ensure the seedai are cooked inside as well.

• Once they are cooked, remove the seedai using a slotted spoon and drain them on a paper towel to remove excess oil.

• Allow them to cool before storing in an airtight container.

2. Vella Seedai (Sweet Version)

Ingredients:

• 1 cup Rice flour

• 1/2 cup Jaggery

• 1 tbsp Urad dal

• 2 tbsp Sesame seeds

• 2 tbsp Ghee

• Coconut, 1 tablespoon finely chopped

• Oil, for deep frying

Instructions:

• Dry roast the urad dal until it turns golden brown. Once it cools, grind it into a fine powder.

• Melt jaggery in a little water and filter to remove any impurities.

• In a large bowl, combine rice flour, urad dal powder, sesame seeds, ghee, and chopped coconut. Mix everything together.

• Gradually add the jaggery syrup to the mixture and knead it into a smooth, stiff dough.

• Roll the dough into small, marble-sized balls. Remember to roll gently to avoid cracks.

• Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the seedai balls into it.

• Fry the seedai on medium-low flame until they turn dark brown.

• Use a slotted spoon to remove the seedai from the oil and drain them on paper towels to remove any excess oil.

• Let them cool before storing in an airtight container.

Enjoy your homemade Seedai!

Notes:

• The dough for seedai should not be too soft or too hard.

• The size of the seedai should be small, like marbles.

• Seedai can explode while frying due to moisture. To prevent this, ensure the dough is well kneaded and dry.

• Avoid forming cracks while shaping the balls as this can also cause them to burst during frying.

• It's advisable to fry a single seedai first to ensure the oil temperature is right and the seedai doesn't explode. If it cracks, you may need to knead your dough a bit more.