Uppu Seedai

1. 1
   roast · ~3 min

   Dry roast the grated coconut.

   1.Heat a small pan over low heat.

   2.Add the fresh grated coconut and stir continuously for 2-3 minutes until aromatic and very lightly golden.

   3.Transfer immediately to a plate to cool; do not let it brown in the hot pan.

   TIPKeep the heat low and stir constantly — coconut burns in seconds.
2. 2
   mix · ~2 min

   Combine the dry ingredients.

   In a large mixing bowl, combine the rice flour, roasted grated coconut, cumin seeds, white sesame seeds, asafoetida, and salt. Mix well using your fingers to evenly distribute the coconut and spices.

3. 3
   knead · ~12 min

   Knead into a stiff dough.

   1.Add the softened butter to the flour mixture and rub it in thoroughly with your fingertips until it resembles coarse breadcrumbs.

   2.Gradually add water, a little at a time, and knead to form a smooth, stiff dough — slightly firmer than chapati dough.

   3.Cover the dough with a damp cloth and let it rest for 10 minutes.

   TIPAdd water very slowly. A stiff dough prevents the seedai from bursting in oil.
4. 4
   prep · ~15 min

   Shape the seedai.

   1.Pinch off small portions of dough and roll them between your palms into tiny, smooth marble-sized balls.

   2.Place the rolled balls on a clean, dry plate or cloth in a single layer. Keep them covered to prevent drying.

   3.Ensure there are no cracks on the surface of the balls, which can cause them to burst while frying.
5. 5
   fry · ~20 min

   Deep fry the seedai to golden perfection.

   1.Heat oil in a kadai over medium heat until hot but not smoking.

   2.To test, drop a tiny piece of dough into the oil; it should rise slowly to the surface.

   3.Gently slide a batch of seedai into the hot oil without overcrowding the pan.

   4.Reduce the heat to low-medium and fry, stirring gently, until golden brown and crispy, about 5-7 minutes.

   5.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain a steady low-medium heat. High heat browns them fast from the outside, leaving the inside raw.
6. 6
   serve · ~30 min

   Cool completely and store.

   Let the fried seedai cool completely to room temperature. They will crisp up further as they cool. Once cooled, store in an airtight container to retain crunch.

Cuisines we love