Seedai / Uppu Seedai / Crispy Rice Balls / Palakayalu - Version 1
Uppu(salt) seedai is one of the savory snacks prepared for Krishna Jayanthi also called as Janmashtami. These are like mini rice balls that are crispy and one cannot stop eating with just one or two. Seedai can be made savory called as uppu(salt) seedai and or sweet called as vella seedai made with vellam(jaggery).
My mom says if you are not able to make any dishes for the celebrations just keep butter and aval( flattened or beaten rice/rice flakes) as offerings to Sri Krishna which are his most favourite.
There are different versions of making seedai and this version is a bit elaborate, but the result is very good and is very tasty and delicious.
Recipe and tips from my Mom and Grandma.
Boiled Rice - 2 Cups
Urad Dhal - 1/4 cup
Dalia/ Pottu Kadalai/ Hurigadale/ putnala powcder - 1/4 cup
Asafoetida powder - 1/2 tsp
Sesame seeds( white or black) - 2 tsp
Cumin Seeds - 2 tsp
Butter - 1 tsp
Grated Coconut - 5 - 6 tbsp
Salt
Oil for deep frying.
Roast urad dhal in medium flame until light brownd and nice aroma comes. Remove and cool and powder finely. Sieve through a siever to get a fine powder. This also helps in reducing bursting of the balls while frying.
Wash and soak rice for 4 - 5 hours. Grind in a grinder until soft using as little water as possible. Remove and transfer to a wide vessel or mixing bowl. To it add urad dhal powder, dalia powder, salt, sesame seeds, cumin seeds, melted butter, grated coconut and asafoetida. This will come to a thick dough like consistency. No need to add water while mixing as water while grinding rice is more than enough. Add only if it cannot be mixed that too few drop by drop while mixing. Also if the dough is too watery, you can more of dalia/pottu kadalai powder and mix.
Next take small portion of the dough and from that pinch in a small bit and roll as mini balls. Do not put much pressure in rolling, just roll between the palms and spread in a wide plate or a cloth to dry them out( so the moisture is let out).
Repeat until you are done with all. Let it sit out for 20 - 30 minutes.
Heat oil for deep frying. Then reduce flame and add a bunch of the rolled balls in hot oil in one go, next increase the temp to medium and deep fry until golden brown. Repeat the same for all.
Tips from Mom and Grand Mom.
1. Dry the rolled balls in a plate or cloth to remove moisture,as the water in the balls would make the balls to burst in oil.
2. Important do not make very perfect round balls. While rolling, first gently roll between the palms and immediately give a
light pressure just like squeezing( can do this holding between two fingers- just give a light push). This will help the air bubbles to release. My mom says that the shapes should not be too round as this makes the balls to burst in oil while frying, just roll and press once gently this will help not to burst and even while frying it will retain its shape and come out good.
3. After rolling all the balls, poke through a needle a pin but inserting in one of the sides in each and every balls - just a small poke just like pricking.
4. Most important do not add the balls one by one while frying, the tip is to add the rolled balls in one bunch while frying.
5. You can also make seedais out of rice flour or processed rice flour and follow the same steps instead of soaking and grinding.
6. Adding grated coconut reduces the shelf life, instead to make it more soft add few tbsp of pottu kadalai powder/dalia powder and mix.
Uppu(salt) seedai is one of the savory snacks prepared for Krishna Jayanthi also called as Janmashtami. These are like mini rice balls that are crispy and one cannot stop eating with just one or two. Seedai can be made savory called as uppu(salt) seedai and or sweet called as vella seedai made with vellam(jaggery).
My mom says if you are not able to make any dishes for the celebrations just keep butter and aval( flattened or beaten rice/rice flakes) as offerings to Sri Krishna which are his most favourite.
There are different versions of making seedai and this version is a bit elaborate, but the result is very good and is very tasty and delicious.
Recipe and tips from my Mom and Grandma.
Boiled Rice - 2 Cups
Urad Dhal - 1/4 cup
Dalia/ Pottu Kadalai/ Hurigadale/ putnala powcder - 1/4 cup
Asafoetida powder - 1/2 tsp
Sesame seeds( white or black) - 2 tsp
Cumin Seeds - 2 tsp
Butter - 1 tsp
Grated Coconut - 5 - 6 tbsp
Salt
Oil for deep frying.
Roast urad dhal in medium flame until light brownd and nice aroma comes. Remove and cool and powder finely. Sieve through a siever to get a fine powder. This also helps in reducing bursting of the balls while frying.
Wash and soak rice for 4 - 5 hours. Grind in a grinder until soft using as little water as possible. Remove and transfer to a wide vessel or mixing bowl. To it add urad dhal powder, dalia powder, salt, sesame seeds, cumin seeds, melted butter, grated coconut and asafoetida. This will come to a thick dough like consistency. No need to add water while mixing as water while grinding rice is more than enough. Add only if it cannot be mixed that too few drop by drop while mixing. Also if the dough is too watery, you can more of dalia/pottu kadalai powder and mix.
Next take small portion of the dough and from that pinch in a small bit and roll as mini balls. Do not put much pressure in rolling, just roll between the palms and spread in a wide plate or a cloth to dry them out( so the moisture is let out).
Repeat until you are done with all. Let it sit out for 20 - 30 minutes.
Heat oil for deep frying. Then reduce flame and add a bunch of the rolled balls in hot oil in one go, next increase the temp to medium and deep fry until golden brown. Repeat the same for all.
Tips from Mom and Grand Mom.
1. Dry the rolled balls in a plate or cloth to remove moisture,as the water in the balls would make the balls to burst in oil.
2. Important do not make very perfect round balls. While rolling, first gently roll between the palms and immediately give a
light pressure just like squeezing( can do this holding between two fingers- just give a light push). This will help the air bubbles to release. My mom says that the shapes should not be too round as this makes the balls to burst in oil while frying, just roll and press once gently this will help not to burst and even while frying it will retain its shape and come out good.
3. After rolling all the balls, poke through a needle a pin but inserting in one of the sides in each and every balls - just a small poke just like pricking.
4. Most important do not add the balls one by one while frying, the tip is to add the rolled balls in one bunch while frying.
5. You can also make seedais out of rice flour or processed rice flour and follow the same steps instead of soaking and grinding.
6. Adding grated coconut reduces the shelf life, instead to make it more soft add few tbsp of pottu kadalai powder/dalia powder and mix.
