Hello all , It’s Janmashtami/ Krishna Jayanthi on Saturday 5, September 2015. It’s the birthday of the Lord Krishna. I have a collection of festival recipes like uppu seedai, murukku, aval payasam, ladoos and so on, you could check it for more. But the main savory we do for this festival is the “Uppu seedai/sweet seedai”. I am going to uncover my own version of a revised “uppu seedai” recipe today here. I like savory more than sweet after coming to Canada. When it comes to seedai there are chances that it would burst out easily. I am not trying to scare you, but be careful when you do this. May be in older days they used to have lot of stones in the rice which made it burst. These days its loads better and also if you sieve it well, it should be very fine I have made spicy curry leaves murukku before for last year Diwali and it was the best in the whole recipes I made. So, I wanted to share this with you all 🙂
The correct way to do this recipe is to soak one cup of raw rice in water for two hours, dry them completely by placing on a cloth/paper and grind them. I used the ready-made rice flour instead. It was equally good. I have no complaints. Let me know someone if you get to know the reason why we need to do the former method.
- • Rice flour – 1 cup
- • Urad dal – ¼ cup
- • Sesame seeds – 1tbsp
- • Ajwain – 1 tsp
- • Jeera/Cumin – 1tsp
- • Salt – as needed.( I used 1 tbsp)
- • Ghee – 1 tbsp
- • Grated Coconut – 2 tbsp
- • Oil – to fry.
- • Curry Leaves - 15
- • Red chilli - 4
- • Garlic - 3
- • Ginger - 1 inch
- Blend everything under to grind. And keep aside.
- Fry the urad dal for 2 – 3 mins. Grind the urad dal very finely. Mix rice flour and urad dal powder together, Sieve them twice.
- Mix the ajwain, coconut, jeera, ghee, blended curry leaves & red chilli mixture and salt to the flour mixture.
- Add water little by little to form soft dough but do not make it watery/sticky.
- Now comes the major step, hold a little dough part on your left hand on the fingers side like shown below. Take a tiny dough part, press them and release them by making anticlockwise directions on the right hand. And the first seedai dough is ready. It should not be hard or very soft. It should be in perfect texture.
- Make them all like the above step.
- Fry them in hot oil and take them out when it’s in golden color.
2. When you make the balls, make sure it’s not very hard or very soft. It will either break or it will be too hard.
3. Use unsalted butter instead of ghee or if you using ghee adjust your salt accordingly as ghee would have salt.
4. If you think the dough is too hard, add little ghee and water. Very little would be good.
5. Oil should be very hot, or else it will break.
6. Roast the urad dal just for few minutes, which should do the job.
7. Try to use whole urad dal for this recipe. I used the broken one’s, as I did not have the whole urad dal handy.