rava uppu seedai recipe /rava coconut cheedai

Gokulashtami the next festive day of this year is fast approaching and special snacks like uppu seedai and vella seedai will be the real show stoppers. Janmashtami is celebrated evenly all over India and each region celebrates their own way. During the pooja the best part I like is to make use of little delicate kids feet to make foot prints just rewinding my happy moments its so memorable. We make kadala urundai, ellu urandai murukku varieties and even laddoo’s most importantly a big dollop of butter as offerings. This time I have tried making this rava uppu seedai recipe got from

a well wisher friend. This rava uppu seedai recipe is not a fusion its traditional simple but easy snack. While we make seedai many will fear that it will blow up and will be disastrous. But when you do it properly it will not burst. While making balls you need not to be perfect it can be any shape. After making balls leave it open to set for at least twenty minutes. Then you can fry it after the oil heats up and its very important to cook it in low flame so that the insides are also well cooked.

rava uppu seedai recipe /rava coconut cheedai

INGREDIENTS:

Fine rava – 1 cup
Butter – 2 tbsp
Salt to taste
Asafoetida a pinch
Grated coconut – 4 tbsp
White or black sesame seeds/ellu – 1 tsp
Jeera /seeragam – 1/2 tsp
oil to fry

METHOD:

1.Grind rava with salt and asafoetida it may not become fine but its fine take out and keep.
2.Grind coconut to fine powder and add to rava mixture with sesame seeds and seeragam.

3.With this add butter and mix well with fingers till crumbs then sprinkle water little at a time and form a dough.

4.The dough should be soft and not sticky.
5.Make oval shaped balls and spread it on a plate and let it rest for 20 minutes.

6.In-between heat oil in a kadai when it fully heats up reduce the flame to low and add seedai to it and cook till golden and take in a tissue.
7.Store in an airtight container.

rava uppu seedai recipe /rava coconut cheedai

5 from 1 vote

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Total Time 40 minutes mins

Servings 4

Ingredients

  

• Fine rava - 1 cup
• Butter - 2 tbsp
• Salt to taste
• Asafoetida a pinch
• Grated coconut - 4 tbsp
• White or black sesame seeds/ellu - 1 tsp
• Jeera /seeragam - 1/2 tsp
• oil to fry

Instructions

 

• Grind rava with salt and asafoetida it may not become fine but its fine take out and keep.
• Grind coconut to fine powder and add to rava mixture with sesame seeds and seeragam.
• With this add butter and mix well with fingers till crumbs then sprinkle water little at a time and form a dough.
• The dough should be soft and not sticky.
• Make oval shaped balls and spread it on a plate and let it rest fir 20 minutes.
• In-between heat oil in a kadai when it fully heats up reduce the flame to low and add seedai to it and cook till golden and take in a tissue.
• Store in an airtight container.
  

Notes

Be careful and keep distance while frying seedai some time it may splutter.
After making balls you can spread the seedai in open air for some time and then fry to avoid spluttering.
Instead of white sesame you can put black ones.
Make the dough soft and roll-able and not too dry.