Uppu seedai

During my childhood, my friend vidya invited me for sai bhajans that happened close to our homes in my hometown. We do some service, singing bhajans during thursday and sunday evenings. Once I saw a picture of baba carrying krishna in his hands. I just kept staring at the picture, I asked someone why baba carrying krishna in hands. The crowd got the attention and started stirred up discussions. Finally my neighbor aunty humbly told the picture means both baba and krishna are same. I adore krishna is every picture and in every way he melts my heart even whenever i just start thinking of him…Krishna avatharam, Bhagavad gita and his blessings are precious and those are real testimony for Hinduism. This year krishna’s birthday is on august 17th. Every year, I celebrate this festival at my family friend’s home. Shilpa’s mom makes many dishes from scratch and beautiful little krishna stands in the center, while all his favourite snacking food rowed from all three sides. Around 8pm, We do the arathi and finish the pooja. Then, the actual fun part starts, the kids(we) taste all the snacks and tease aunty which one tastes good or not. Whenever i try to make seedai at home, i had diwali in my kitchen..This time, I tried with different recipe and it came out well..


Idly rice/Parboiled rice-1 cup

Roasted chana dal – 3 tbsps

Salt-1 tsp

Butter, softened- 1 tbsp

Hing-1/4 tsp

Oil-1/2 cup


 1.Take Idly rice/Pulungal arisi ,wash 2-3 times and soak for three hours with 3 cups of water

2.Drain the water thoroughly and add the rice to mixie jar and grind it into fine paste, adding 2 to 3 tsps of water. Make finly grinded thick rice batter (u could roll small balls with it)

 3.Heat the pan in medium flame, roast the chana dal (pottukadalai) for 2-3 minutes until it turns very crispy.

4.Allow it to cool and grind it into fine powder, Sieve the powder and set aside


5.Add the hing, 2 to 3 tbsps of pottukadai flour, salt and butter to the grinded rice dough and knead the dough gently. If you are adding black sesame seeds (2 tsps), add them now

6.Apply oil in a plate and in your hands. Start rolling into balls or cylindrical.

7.Fry 10 to 12 seedais in low flame, until it turns crispy..

I have taken a video on frying seedai,click here


1.If you are trying for first time, use the smallest cup for measuring rice.

2.Make the ingredients free from dirt and stone before using it

3.It takes nearly 4 minutes to cook, wait until all bubbling stops

4.Cylindrical shapes are easy and faster to cook than the balls and less oil is used to fry them

5.To avoid bursting,keep the flame very low as much as possible.I kept my stove mark between 3&4

6.If the pan is too hot, switch off and cool it down. Start frying again with low heat.

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