Uppu Seedai | Salt Seedai | கிருஷ்ண ஜெயந்தி ஸ்பெஷல் மொறு மொறு உப்பு சீடை...

Seedai(Salt
Seedai)  is one of the important offering
to Lord Krishna on the auspicious occasion of Krishna Jayanthi | Gokulashtami.
A little time consuming yet worth the effort for these crunchy and yummy snack!

I know many people are very scared of doing this uppu seedai. There are
many reasons why it is getting burst in the oil. Please refer my notes, to
Avoid Uppu Seedai  from bursting in hot
oil.

INGREDIENTS

·        
Raw Rice Flour-2 cups

·        
Roasted urad dal powder-3 to 4 tsp

·        
Sesame seeds-1 tsp

·        
Hing-1/4 tsp

·        
Salt-to taste

·        
Butter-1 to 2 tsp

·        
Freshly grated coconut-2 tsp

·        
Oil-for deep fry

·        
Water-to knead

INSTRUCTIONS

1.   
Homemade
rice flour is the best option for seedai , than the store bought rice flour.
The ratio of rice flour to urad dal flour is 11:1 (I have used cup, so for 2
cup of rice flour, we need to add 4 tsp of urad dal flour. You can use laddle,
tumbler or even spoon). We need to use the right ratio other wise the seedai
will not turn out good. The more urad dal flour, seedai would be dark colour.
Lesser urad dal flour results in no colour. So please maintain the ratio.

2.   
Pass
the rice flour and urad dal flour through the sieve, atleast twice to make sure
they are perfectly smooth, if there are any coarse particles then seedai may
burst while frying.

3.   
Take
a bowl and add the flours along with butter, grated coconut, hing, salt and the
soaked and sesame seeds and mix well with your hand so that all are nicely
mixed up.

4.   
Then
sprinkle water little by little and knead them to a smooth and stiff dough. Do
not add more water and make the dough sticky. The dough should be stiff.

5.   
Then
grease your fingers and palm with oil and take small quantity of dough and roll
it to a tiny ball. Do this for rest of the dough. Allow the seedai dough balls
in clean cloth or paper for atleast half an hour to dry. By doing this, seedai
will consume less oil while frying. 

6.   
Heat
oil in a pan. Check if the oil is hot enough to raise the seedai immediately by
dropping a seedai. When it raises immediately, then our oil is ready. Take the
tiny dough balls in batches. Do not overload the oil with more seedai.

7.   
Drop
20-30 balls at a time and deep fry them till there are no bubbles in oil.
Remove the crispy seedai from the pan and place it in a paper towel to drain
excess oil. Repeat the step for the rest of the seedai balls. 

8.   
Now
the crispy, crunchy and tasty Uppu Seedai is now ready for neivedhyam or for
serving!

 https://youtu.be/uG5BN3jBo5s