Uppu Seedai

Instructions

1. 1

   Prepare the Flours

   • In a small pan, dry roast the 2 tbsp of urad dal flour on low heat for 2-3 minutes until it becomes fragrant. Be careful not to burn it. Let it cool completely.
   • In a large mixing bowl, sieve the 1 cup of rice flour and the cooled, roasted urad dal flour together. This removes lumps and aerates the flour.
2. 2

   Combine Dry Ingredients

   • To the sieved flours, add the grated coconut, white sesame seeds, cumin seeds, hing, and salt.
   • Mix all the dry ingredients thoroughly with a spoon or your hands until well combined.
3. 3

   Knead the Dough

   • Add the softened butter to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead to form a smooth, pliable, and crack-free dough. The dough should be firm but not hard, and not sticky. Do not over-knead.
4. 4

   Shape the Seedai

   • Pinch off small, equal-sized portions of the dough.
   • Gently roll each portion between your palms to form small, smooth balls about 1/2 to 3/4 inch in diameter. Avoid applying too much pressure, as this can create cracks.
   • Place the shaped balls on a clean cloth or plate. Let them air dry for about 10-15 minutes; this helps prevent them from bursting in the oil.
5. 5

   Deep Fry the Seedai

   • Heat the oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily.
   • Carefully slide a batch of 8-10 seedai balls into the hot oil. Do not overcrowd the pan.
   • Fry for 4-6 minutes, stirring gently and occasionally, until they turn a deep golden brown and the sizzling sound subsides significantly.
   • Using a slotted spoon, remove the fried seedai and drain them on a plate lined with paper towels to absorb excess oil.
   • Repeat the frying process for the remaining batches.
6. 6

   Cool and Store

   • Allow the Uppu Seedai to cool completely to room temperature. They will become crispier as they cool.
   • Once cooled, store them in an airtight container. They will stay fresh for up to a week.