Uppu Seedai - 40-50 pieces


  • 1 cup rice flour

  • 1 teaspoon urad dal

  • 1 tablespoon melted butter

  • 1 teaspoon sesame seeds

  • A pinch of Asafoetida/Perungayam

  • Salt as required

  • Water as required (3/4 cup recommended)

  • Groundnut oil for frying


  • In a kadai with a thick bottom, dry roast urad dal on low flame until golden brown. Allow it to cool down and grind to a smooth powder.

  • Dry roast the rice flour on low flame until it is aromatic (approximately 4-5 minutes on low flame). Ensure that there are no lumps in the flour.

  • Transfer the roaster rice flour and urad dal to a mixing bowl. Sieve them to ensure a smooth mix.

  • Now add the sesame seeds, asafoetida, melted butter, and salt. Mix them all together with a spatula or your fingers such that you can make small balls when pressed together.

  • In this stage, add water as needed to make a soft and smooth dough. Add the water slowly to ensure the consistency is apt for making small balls.

  • To test the readiness, grease palms with ghee or oil. Take a small piece of dough and roll it using your palms. Small cracks may appear. Do not press hard to make the roll, gently make tiny balls.

  • Heat the oil in a Kadai for deep frying. A medium kadai can hold 12-15 per batch.

  • Once the oil is hot, set the flame to low and drop in the dough balls. Allow to fry for 2 minutes and turn them around.

  • Wait for the seedais to turn golden brown and you can see the oil bubbles reducing as the seedais cook. Use an oil-straining ladle to ensure you can collect the seedais, and have less oil.

  • Remove the seedais and drain onto a kitchen towel or tissue to remove excess oil. You can repeat it for subsequent batches. Ensure to store the seedais in an airtight container to maintain the crispiness.