How to make Uppu Seedai -
Deep fried rice flour and black gram savoury.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice flour (चावल का आटा), Split skinless black gram (dhuli urad dal) flour
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Uppu Seedai checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Jain Thalipeeth Khaman Pattice Babycorn Salt And Pepper Mexican Wraps
Uppu Seedai Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Uppu Seedai Recipe
Rice flour 1/2 cup
Split skinless black gram (dhuli urad dal) flour 1 tablespoon
Scraped coconut 1 tablespoon
Salt to taste
Sesame seeds (til) 1 teaspoon
Ghee 1 tablespoon
Asafoetida a pinch
Shredded curry leaves 1/2 teaspoon
Oil for deep-frying
Method
Step 1
Heat a non-stick pan, add rice flour and sauté for a minute. Remove from heat, put into a bowl.
Step 2
Add black gram flour to the same pan and sauté for a minute. Remove from heat and put into another bowl.
Step 3
Saute coconut in the same pan and sauté for a minute. Remove from heat and put into a third bowl.
Step 4
Sift together both the flours into a mixing bowl. Add coconut, salt, sesame seeds, ghee, asafoetida and curry leaves and rub with your hands to get wet sand like consistency. Add sufficient water and knead into a soft dough. Set aside for five minutes.
Step 5
Heat sufficient oil in a kadai.
Step 6
Divide the dough into twelve equal portions and flatten them into small tikkis.
Step 7
Gently slide the tikkis into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper. Cool down to room temperature.
Step 8
Store in airtight containers and use as required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
