Seedai (Uppu Seedai) brings back memories of festival celebrations in South Indian homes. This traditional snack has been passed down through generations, and for good reason. The name “uppu” means salt, which gives these little rice balls their savory kick. Making seedai might seem tricky at first, but once you get the hang of it, you’ll be making batches for every special occasion. The secret lies in getting the dough consistency just right and frying at the perfect temperature.
About the Recipe
This seedai recipe deserves a spot in your snack collection because it’s both nostalgic and practical. Unlike store-bought snacks, you control every ingredient that goes into these crispy bites. The process might take some time, but most of it is hands-off soaking and drying. You’ll end up with a jar full of golden, crunchy seedai that stays fresh for weeks. Plus, there’s something deeply satisfying about making these traditional treats from scratch.
Why You’ll Love This Recipe
These little rice balls pack so much flavor and crunch in every bite. The combination of roasted rice flour and urad dal creates a unique nutty taste that’s just addictive. What I love most is how they store beautifully in airtight containers, making them perfect for unexpected guests or afternoon cravings. The sesame seeds add tiny pops of flavor, while the asafoetida gives them that authentic South Indian touch. They’re also naturally gluten-free, which makes them suitable for most dietary needs.
Cooking Tips
The key to perfect seedai lies in the dough consistency – it should hold together without being too wet. Test your oil temperature with a small piece of dough first. The seedai should rise slowly to the surface when dropped in. Don’t overcrowd the pan while frying, as this drops the oil temperature. Let the balls dry on cloth for at least 30 minutes before frying to prevent oil splatter.
Serving and Storing Suggestions
This recipe makes about 40-50 small seedai balls and takes roughly 3-4 hours including soaking and drying time. Serve them warm with evening tea or coffee for the best experience. Store completely cooled seedai in airtight containers where they’ll stay crispy for up to 3 weeks. They make wonderful gifts during festivals when packed in decorative boxes.
Similar Recipes
- Murukku (South Indian spiral crackers)
- Thattai (crispy rice crackers)
- Kai Murukku (hand-shaped rice snacks)
- Chegodilu (Telugu ring-shaped snacks)
Nutrient Benefits
Rice provides energy-boosting carbohydrates, while urad dal adds plant-based protein and fiber. Sesame seeds contribute healthy fats and calcium for bone health. Asafoetida aids digestion, making these snacks easier on your stomach. Though deep-fried, the rice flour base makes them lighter than wheat-based snacks. Enjoy them in moderation as part of a balanced diet.
Seedai (Uppu Seedai)
Ingredients
- 4 cup Raw Rice
- 1/2 cup Urad Dal
- 2 tbsp Bengal Gram Dal
- 100 g Butter
- 1 1/2 tbsp Salt
- 1 tbsp Asafoetida Powder
- 500 ml Oil
- 2 tbsp White Sesame Seeds
Instructions
- Soak the rice in water for 30 minutes.
- Drain well and spread out to dry in the shade.
- Grind to a fine powder and sieve well.
- Dry roast the flour till golden and remove.
- Sieve again.
- Dry roast the urad dal and grind to a powder.
- Soak the Bengal gram dal for 30 minutes and drain.
- Combine the rice flour, urad dal flour, Bengal gram dal, sesame seeds, asafoetida powder and salt in a bowl.
- Add butter and mix well.
- Gradually add enough water and mix well to a smooth dough. Keep aside for 30 minutes.
- Make small balls of the dough and keep them on a white cloth.
- Heat oil in a deep frying pan.
- When the seedai balls have dried, fry them in hot oil till golden.
- Remove and drain excess oil.
- Store in a clean jar.
Notes
You can also use readily available rice flour.
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Frequently Asked Questions
Why did my seedai crack while frying?
Cracking usually happens when the dough is too dry or the oil temperature is too high. Add a tiny bit more water to your dough next time, and fry on medium heat. The balls should rise slowly in the oil, not immediately float up.
Can I store the rice flour for later use?
Yes. Store the prepared rice flour in an airtight container for up to 2 months. This saves time when you want to make seedai again. Just make sure it’s completely cool before storing to prevent moisture buildup.
What if I don’t have Bengal gram dal?
You can skip the Bengal gram dal if needed, though it adds nice texture. Alternatively, use the same amount of roasted peanuts or cashews, coarsely chopped. The seedai will still taste great without this ingredient.
5 comments
Good recipes eager to try these
சீடை தயாரிப்பு செய்முறை குறிப்புகள் மிகவும் பயனுள்ளதாக உள்ளது. நன்றி. எங்கள் வீட்டில் சீடை மாவில் தேங்காய் துருவல் சேர்க்கிறார்கள். கடலைப்பருப்பு சேர்ப்பதில்லை.
Really its my favourite snack and am very happy to know how Uppu Seedai is prepared and I convey my sincere thanks for the member showing how to prepare this recipe.
we would be happy if the janmashtami recipes are given in tamil so that the housewife’s can easily follow it. secondly on going through the other recipies n.v. items were published, which as a brahmin, feel that those would have been avoided. Thanks.
very nice recipes. thanks