Uppu Seedai (Uppu Cheedai)

These uppu seedai is favorite of Lord Krishna, which is prepared during Krishna Jayanthi (Gokulashtami) in Tamil Nadu. Though these are easy to prepare, when preparing for the first time, a little extra care need to be taken, because, if not done correctly, these seedais, may burst while frying. (Can see the tips in Notes). These can be kept in airtight container for 2 weeks together. But our bala krishnas (kids) would definitely finish this off soon.

Ingredients

• Rice flour - 1 cup (app. 150 gms)
• Urud dal flour - 2 tsp
• Sesame seeds - 1/2 tsp
• Butter - 2 tsp (room temperatur)
• Grated Coconut - 2 tsp
• Asafoetida - 1/4 tsp
• Salt - 1/2 tsp (or as per taste)
• Water - little (1/2 cup or more)
• Oil - for frying 

Method

• Dry fry the rice flour, urud dal, grated coconut one by one.

                          

                      
                                          

• For the flours nice aroma comes and for the grated coconut, the water content should evaporate.

• Mix the rice flour, urud dal flour, sesame seeds, grated coconut, butter, asafoeida, salt and add water little by little and make a smooth dough.

• Make small sized balls (as shown below) rolling with your hands.
• Let it rest for 30 min.

• Now in a kadai, heat the oil on medium heat.
• Now drop a batch of these balls in to the oil and fry till they become golden brown.

• Do the same with the rest of the balls.
• After removing from oil, place the balls in a kitchen paper, so as to absorb excess oil.
• Keep munching it or store in a air tight container. 

Note:

• When urud dal added is bit more, the balls turn darker in colour.
• To avoid bursting of the balls, using a needle or toothstick, just prick the balls, before frying them.
• Also do not roll them very tightly which will also cause the balls to burst.

This goes to the event
Spotlight - Healthy snacks @ cuisine delight
and
Lets Party @ Jiya's Delicacy and Surabhi of My cookbook