Delicious traditional South Indian savory and sweet snacks Uppu and Vella Seedai made for the festival of Krishna Jayanthi.
Krishna Janmashtami?
Today is Krishna Janmashtami (meaning birthday of Lord Krishna). It is celebrated already in other part of India, but in Kerala, it is on August 10th as they are following lunar calendar. Amma used to make lots of special dishes and we sisters used to enjoy it starting from the time she would start making the dishes.
Amma will do Pooja (offerings), and we all wait patiently for her to finish, so that we can get more goodies. Amma was very particular to do the Pooja at 12: 00 in the night (the time of birth of Lord Krishna) so we have to wait until she finishes the Pooja.
However my grandma was not like that and would do the Pooja earlier. So we liked grandma and after lunch time she would start cooking for the God’s offerings. It will be Seedai, Muruku, Appam, SweestenedAval and a Payasam.
I had tried Seedai using homemade rice powder; however the fried balls become fried powder. I had to throw oil and rest of dough into garbage can.
But yesterday evening, I got an urge to make it. I told my hubby that I am making something, so please watch the babies.
He did it as usual. I pulled out the rice flour I had bought recently along with jaggery (unrefined sugar) from the pantry. I roasted and ground the urad dal (black gram) in coffee grinder.
I started by making the Sweet fried balls first. According to a recipe I found on Internet, the recipe indicated the use of 1 cup of water for 1 cup of Jaggery and 1 cup rice flour.
When I started mixing the rice flour, roasted urad dal flour, desiccated coconut and roasted white sesame seeds, it required only ½ cup of jaggery water and was left with ½ cup jaggery water. I made smooth dough and pinched small balls from the dough and fried it in the medium hot oil.
I was curiously waiting for any bursting episode after putting two –three dough balls in hot oil. Luckily nothing happen, and then waiting for taste testing.
As it is hot while taking out oil, I have wait for 5 minutes. After having the first bite I know it is tasty, then given it to hubby and princess for taste testing, both of them liked it.
I used two tablespoon of desiccated coconut since I am a coconut lover, however skipped frying the desiccated coconut prior to addition as I was lazy to do that. It didn’t comprise the taste though.
Then with successful completion of a batch of sweet fried balls, I decided to try salt version.
I then started mixing the rice flour, fried urad dal flour, salt, butter, coconut and water to form smooth dough and pinch small balls and fried it in high medium hot oil for about 7 minutes, to get uppu seedai or salty fried rice balls.
My princess is eating both Salt and Sweet Fried Rice Balls the entire night, and skipped her dinner. I was so excited that I even called my dad and told him that I successfully made seedai. I asked him if I can make seedai without any bursting or cracking then am I a good cook? He agreed with me that I am a good cook. I know he agree with me as I am his daughter.
I am planning to make muruku also. I will see if it happens, but for the time being enjoy Uppu and Vella Seedai. I still don’t understand a newborn Lord Krishna can eat all these; maybe it is because he is God. So friends try it without any fear. Here goes the recipe.
How to make Vella Seedai ?
First grab your ingredients, for both ingredients like rice flour, ( if you want to make homemade rice flour check here) butter, roasted urad dal flour dessicated coconut, sesame seeds are same for vella seedai/sweet one you need jaggery for salt version you need salt.
For making roasted urad dal flour you first dry roast the urad dal and grind it into fine powder using coffee grinder.
Then start making vella seedai dissolve jaggery first and strain for impurities and then make a smooth dough with rice flour, roasted urad dal flour and sesame seeds, dessicated coconut and butter. After a resting period of 25 minutes pinch dough into small balls of ping pong size and fry it in medium hot oil until they become dark brown in color. It takes about 3 minutes. Drain it in kitchen tissue for removing extra oil and enjoy as warm.
How to make Uppu Seedai ?
In a medium bowl mix rice flour, roasted urad dal flour, sesame seeds, butter, 2 tablespoon of dessicated coocnut , salt and gradually add hot water to form a smooth dough. Set aside for 30 minutes. Then pinch small portion of dough to make small marble sized balls, balls should smaller than what you made for vella seedai. Fry them in medium hot oil for about 7 minutes or until they become golden brown in color.
Enjoy as much you want.
Once both vella seedai and uppu seedai cooled store them in airtight container. They should remain crisp for about one week.
Uppu seedai
Uppu and Vella Seedai
Delicious sweet and savory snack made during the festival of Krishna jayanthi.
Servings: 6
Calories: 647kcal
Ingredients
- For Vella sedai/Sweet fried rice balls
- 1 cup rice flour ( I used store bought onIf you want to make homemade one check here
- 2 tablespoon Roasted urad dal/Black gram flour
- 2 tablespoon dessicated coconut
- 1 tablespoon unsalted butter
- 1 tablespoon white sesame seeds
- ½ cup Jaggery
- ½ hot water
- 4 cup of canola oil for frying
- For uppu sedai/Salt fried rice balls
- 1 cup rice flour ( I used store bought onIf you want to make homemade one check here
- 2 tablespoon Roasted urad dal/Black gram flour
- 2 tablespoon dessicated coconut
- 2 tablespoon unsalted butter
- 1 tablespoon white sesame seeds
- ½ teaspoon of salt or to taste
- ½ +⅛ cup of hot water
- 4 cup of canola oil for frying
Instructions
- In a saucepan boil 1 cup of water. when water starts boiling add jaggery and set aside for 30-40 minutes. Once jaggery is dissolved strain the jaggery water for impurities and set aside.
- In a skillet lightly roast the rice flour for 2 minutes and set aside.
- In a medium bowl add rice flour, roasted urad dal flour, butter, Jaggery water, sesame seeds, desiccated coconut and gradually add boiled water and make smooth dough. and set aside for 25 minutes.
- Heat oil a deep bottom pan/ kadai until it is smoking hot. To test oil is ready just pinch a small dough and put into the oil if it comes back immediately then oil is ready.
- While oil is heating pinch out small dough into size of small marble size balls slightly bigger than those you made for uppu seedai and set aside. Make sure to make balls by less tightly rolling the dough. Not make perfect round shape. Keep it outside for about 20 minutes, this will help the dough to dry out bit. and helps them to not bursting in oil. If you have time gradually prick the each individual balls before putting them into the oil. I didn’t do that step.
- Then gradually put the small balls into the hot oil, you can fry about 15 nos at a stretch.
- Flip the balls occasionally to get uniform heating, fry the balls until noise of oil subsides and it become golden brown. It takes about 3 minutes in medium hot flame. Makes sure to try first batch with few balls whether there is any bursting or cracking experience. Once cooked remove from oil using a slotted spoon and drain extra oil using a kitchen tissue.
- Enjoy as much you wish.
- For uppu sedai/Salt fried rice balls
- In a saucepan boil 1 cup of water. when water starts boiling set aside.
- In a skillet lightly roast the rice flour for 2 minutes and set aside.
- In a small skillet dry roast ¼ cup of urad dal until it changes color to golden brown for about 3 minutes and set aside. When it cool enough to touch grind into fine powder using coffee grinder. and set aside.
- In a medium bowl add rice flour, roasted urad dal flour, butter, salt, sesame seeds, desiccated coconut and gradually add boiled water and make smooth dough. and set aside for 25 minutes.
- Heat oil a deep bottom pan/ kadai until it is smoking hot. To test oil is ready just pinch a small dough and put into the oil if it comes back immediately then oil is ready. .
- While oil is heating pinch out small dough into size of small marble size balls and set aside. Make sure to make balls by less tightly rolling the dough. Not make perfect round shape. Keep it outside for about 20 minutes, this will help the dough to dry out bit. and helps them to not bursting in oil. If you have time gradually prick the each individual balls before putting them into the oil. I didn’t do that step.
- Then gradually put the small balls into the hot oil, you can fry about 10 nos at a stretch. Once they cooked remove from the oil using a slotted spoon and keep it in kitchen tissue for extra removal of oil from it.
- Flip the balls occasionally to get uniform heating, fry the balls until noise of oil subsides and it become golden brown. It takes about 7 minutes in medium hot flame. Makes sure to try first batch with few balls whether there is any bursting or cracking experience.
Notes
VARIATIONS
You can use cumin seeds instead of sesame seeds in uppu seedai Nutrition information provided as an estimate only. Various brands and products can change the counts.
You can use cumin seeds instead of sesame seeds in uppu seedai Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
Calories: 647kcal | Carbohydrates: 66g | Protein: 6g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 71mg | Fiber: 4g | Sugar: 17g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
kala says
I totallyyy admire ur patience for step by step procedure realllyyy a very goodd jobbbbbb
Janani says
Hi swathi,
I am so glad to be in your baking circle,I am really happy.Jut to express it I am sharing this award with you.Kindly accept it from my site http://www.redchillycurry.com
Suryaprabha Parthasarathy says
Lovely post! very much tempting!
http://aromaticdining.blogspot.com/
Lizzy Do says
Congratulations on your perfect rice balls! I think all your blog fans already knew you were a good cook, but it's always a treat to hear it from a loved one 🙂
Jayasri Ravi says
Hi swathi, lovely clicks yaar, looks very inviting, I have to make these for Krishna Jayanthi (sep 8th), I have mine in my draft, never posted it still!!,
Sharans Samayalarai says
Delicious !!
Inviting you to join "Celebrating Independence day Event"
Cheers,
Sharanya
http://www.vigsha.blogspot.com
Cathleen says
These look fantastic! I love sweet and salty combinations, this is right up my alley
Spice up the Curry says
interesting one. looks very good
Suryaprabha Parthasarathy says
They look delicious!! Mouthwatering!
http://aromaticdining.blogspot.com/
Sangeetha Nambi says
Awesome rice balls... Love both versions... Glad to follow u....
http://recipe-excavator.blogspot.com
Kaveri Venkatesh says
We also celebrated Krishna Jayanthi with the preparation of uppu and vella cheedais but all was prepared by MIl....have not experimented with cheedais yet...yours look very nicely made and yummy
Shweta in the Kitchen says
Crunchy & yummy tea time snacks. My granny makes similar dish which we call kadboli. Thanks for refreshing my memory 🙂
shwetainthekitchen.blogspot.com
Treatntrick treatntrick says
Well explained and they look awesome!
Suja Manoj says
They looks awesome,beautiful presentation,love both the versions
Elisabeth says
Swathi, I would love to try both the sweet and the salty yummy addictive rice balls. Glad you got to make this treat for the special celebration!
Happy celebration!
All That I'm Eating says
These look fantastic. I'm not sure I've ever had anything like them!
Balvinder Ubi says
This reminds me of a savory recipe that my mom used to make with rice, urad flour, coconut and sesame seeds. they look like papdis. I forgot the name, help me so that I can look for it on internet.
I can clearly tell your sweet and salty rice balls look and tastes good.
PT says
cute seedai.. would like to grab those 🙂
Shabbu says
yummy preparation...nice seedai..
Shabbu's Tasty Kitchen
cookingvarieties says
hi swathi, great looking dessert- must be yummy with a cup of hot tea..
Bet you, it wont last two days. ha ha
SerenaB says
Swathi these look amazing! I always love seeing what you have been baking! Delicious! Have a great week my friend!
Tisa Jacob says
I haven't ever tried this, though it looks insanely good.
DivyaGCP says
Delicious seedai's. Loved both version..
Reeni Pisano says
I would love to try these sweet and savory treats Swathi! I never had anything like them before. They sure look delicious!
Shri says
They look delicious Swathi; you take so much of effort. I have never made them but will attempt at least the white one! 🙂
Achu says
Hi swathi
Please add this entry to jagruti 's hosting event link and my hosting event on your blog also dear .Both links are mandatory ma.
Guru Uru says
Happy Krishna Jayanthi my friend 😀
My mum used to make a very similar dessert to celebrate! It looks delicious 🙂
Cheers
Choc Chip Uru
Vimitha Anand says
I always wanted to make seedai but never got the guts... Urs looks so perfect
kitchen queen says
Wow Swathi perfect crispy and crunchy cheedais.
Navaneetham Krishnan says
Bring back memories of eating this snack, my mum still makes for Diwali. Love the step by step process you have shared and now, I can make it myself rather than depending on my mum.
Hamaree Rasoi says
Awesome looking rice balls. Lovely preparation.
Deepa
Vijayalakshmi Dharmaraj says
my favorite too... so delicious...
VIRUNTHU UNNA VAANGA
Shama Nagarajan says
super recipe...inviting you to join in Fast food - Noodles event .
Beena.stephy says
Rice balls looks delicious will try
Mélange says
Crispy and tempting seedas..
Mélange says
Crispy and tempting seedas..
Sanoli Ghosh says
Wonderful clicks dear. seedai looks really awesome!
Torviewtoronto says
this looks wonderful
Meena says
i saw this in some other blog have never tasted it though. looks awesome swathi and yeh u are a good cook
Pushpa says
Happy Krishna Jayanthi.The fun part was the foot prints and of course the snacks and sweets.Both versions look delicious.
Swasthi says
rice balls look great. good step by step presentation,very well explained swathi.
Julie says
Very delicious seedai,yummy crisp snack..I would love to have both versions!!
Rebecca Subbiah says
they look great and your hubby sounds like mine watching kids as you cook 🙂 Grandmas are the best
Achu says
Wow so beautiful 🙂
Please post this entry to my event http://tangymind.blogspot.com/2012/07/announcing-know-your-natural-sweetness.html
SirisFood says
Looks tempting swathi..nice presentation..lovly clicks..
Priya R says
looks inviting... wishes for the special occasion Swathi... I am sure this kept you busy all day 🙂 happy weekend
spusht says
My mom also used to celebrate Janmashtami in a big way, aarti at 12 in the night and decorating everything beautifully ... along with all kinds of prasad she offered. It's too bad I don't do any of it here. Didn't even cook a single special dish :-/
And this seedai looks new to me, I don't recall seeing this one among her prasads. It's good you're making these for Krishna, he'll be happy 😀
Srimathi says
The cheedais look great. I used to make them the traditional way like you, but after my sisters friend game me the sweet cheedai the easy version, I feel less tension in making the dough. Nothing to beat the salt seedai and vella cheedais. Enjoy them!