Saturday, August 24, 2013

Uppu Seedai and Vella Seedai For Gokulashtami

Uppu Seedai and vella seedai are the most common snack made for Gokulashtami.It is the same dough made in sweet and salt versions.You can make it a few days before and keep it for neivedhyam or you can prepare the dry flour few days earlier and make the seedais on gokulashtami day.
There has always been a scare about the seedais bursting when put in the oil.There are three tips i learnt from other blogs(which i followed while making the seedais)for the seedais to not burst.First sieve the flour well so that the dough is smooth.Second do not roll them too tightly and the third is to roast the flour well.If you follow all these it might nut burst.
Since Krishna is a baby and likes to eat his snacks in different shapes that you can see in the pictures!!!!







You will Need
  • One cup Raw Rice
  • One tbs Urad dal flour
  • Three tbs of Butter
  • One tbs Sesame seeds
  • One Tbs Scraped Coconut
  • 1/4tsp of Asafoetida
  • Salt to taste
  • Oil for deep frying

  • Wash and soak the rice for two hours drain all the water completely and spread it on a dry cloth or newspaper to absorb the moisture.

  •  After about two hours powder it in a mixer and pass it through a sieve to get a fine powder.You can powder the coarse powder again with the next batch.If you are making large quantity you can get it powdered in a flour mill which is easier.

  •  Roast the flour in a pan until the flour gets heated up but it should not chnage colour.

  • Roast the Urad dal flour until nice aroma comes

  • Once you roast the rice flour and urad dal flour allow it to cool and then sieve them both together.
  •  Roast the coconut also to remove the moisture in it.
  • Roast the sesame seeds(you can use white as well as balck sesame seeds)
  • Mix the flour,salt,butter,coconut and seasme seeds and make it in to soft dough.



  • Take a small portion and make a cylinder and pinch small bits and make small balls and spread it on a news paper or cloth.




  • Leave it for 15 minutes or when you finish rolling the entire flour the first few are ready for frying.Fry in medium flame.Fry until the sshhh sound stops.Let it cool store in airtight container.










Vella Seedai

I am posting both under one post because the basic flour is the same and i do not have to repeat the same steps again.Get the rice flour ready as the same way as uppu seedai.In uppu seedai you add more butter and vella seedai you add a little more urad dal flour  so once you powder the rice split it for uppu and vella seedai seperately.If the quantity of jaggery becomes more then seedais might dissolve in the oil so use right amount of jaggery.



You will Need
  • One cup Raw rice flour
  • Two tbs Urad dal flour
  • One tbs of Butter
  • One tbs Sesame seeds
  • One Tbs Scraped Coconut
  • 3/4cup Powdered Jaggery
  • Oil to Deep fry
How to
  • Dissolve the powdered jaggery in one cup of hot water and filter for impurities.Heat this jaggery water use this jaggery water to knead the dough.Add the flour,uraddal flour,sesame seeds,roasted coconut and pour the jaggery water and knead it in to a stiff dough.


  • Knead it to a chapathi dough consistency.


  • Take a small portion and roll it in to small balls(slightly bigger than uppu seedai's)and two lenghty ones(optional)


  • After rolling the entire dough fry them in small batches.fry in medium flame and until the shh sound stops.





6 comments:

RENU said...

looks g8...wishing u happy krishna jayanti.

uma shankar said...

Thank you Renu wish you a happy krishna jayanthy too!

bhama said...

Thank you Uma, it looks very simple process, but how long one should heat jaggery water(consistency )not mentioned. Many times I got the seedai break into pieces when put it hot oil can you point out the reason.
also tell me if you know how to make thattai like what we get from grand sweets.!! thank you once again for sharing your experience

arunsark said...

Thanks for the wonderful recipe and Happy Krsihna ashtami

Anonymous said...

I have never seen vellacheedai the "longish" one. I have seen my grandmother make vella cheedai for a long time. and then my mother now my mother in law. I have seen what neighbors make. the elongated cheedai is new. is that the tradition in some place?

Kannan said...

. My mother used to make two conical shapes both for Uppu seedai as well as vella seedai as a prayer/offering to Ganesh ji and these are fried with the first lot!The longish ones are made for very small kids who are yet to develop even proper milk teeth!!