Kara seedai | krishna jayanthi recipes | uppu seedai

Kara seedai one of the main recipe prepared during Krishna Jayanthi or gokulashtami and offered to lork Krishna. Most of the people avoid doing this kara seedai in fear of that the seedai balls may burst during deep fry. So they just buy from shop and offer the god. But I will teach you the tips and tricks to avoid bursting of seedai. It is 100% guaranteed steps to follow while preparing seedai.

The main ingredients used to prepare seedai is rice flour, urad dal flour, butter, chilly powder, sesame seeds, grated coconuts, hing and salt. My MIL prepared rice flour at home I used that flour to prepare seedai you can also buy rice flour at shop. She just soak raw rice in water for 3-4 hours dry it by spreading rice on a Cotton cloth under a fan and take it to mill for grinding. If not grind in a mixie and sieve properly to get a fine powder.

Uppu seedai
Uppu seedai

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Urad dal flour I just dry roasted it and grind in a mixie and sieved to get a fine powder. Sieving is the one of the first tips to avoid bursting seedai. Sieving removes any impurities or it just breaks the lumps in the flour.after making dough shape balls into a round shape but need not be perfect. If you press hard air blocks will make seedai to burst. Place the seedai balls on a paper to absorb excess water and dry it under a fan for atleast 10 mins. And before frying put a hole on it with a toothpick. Or just drop one by one in oil with the help of a toothpick. Fry in medium flame do not forget to preheat oil before frying. Fry seedai in batches till light brown color. Cool down to room temperature to get crispy seedai balls.




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Kara seedai | krishna jayanthi recipes | uppu seedai
Course Snacks
Cuisine Indian
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
People
Course Snacks
Cuisine Indian
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
People
Instructions
  1. Dry roast 1 tbsp urad dal in low flame
  2. Once it changes color to golden brown transfer to a plate. Cool down completely and grind to a smooth powder.
  3. Sieve urad dal powder well
  4. Transfer it to a bowl
  5. Take 1 cup raw rice flour/ pacharisi maavu.
  6. Sieve the rice flour well. It is one of the tips to avoid seedai from bursting.
  7. Add rice flour too the bowl. Add 1 tsp butter.
  8. Sprinkle some asafoetida powder.
  9. Add 1 tsp white sesame seeds
  10. Add 1 tsp chilly powder or as per your spice level.
  11. Add 1 tsp salt or as required
  12. Add 2 tsp grated coconut
  13. Mix everything well till all items is mixed well.
  14. Add warm water little by little and knead the dough.
  15. The dough should be soft enough.
  16. Now start preparing small seedai balls out of the flour. Do not press too much to make round balls. Just press gently it need not be in perfect shape. It is one of the tips to avoid seedai bursting.
  17. Place it on a paper so that excess water gets absorbed.
  18. Repeat shaping the seedai balls and dry it below fan for 10 minutes. Drying is very important it avoids bursting.
  19. Now with a help of toothpick put a hole one each seedai balls and drop it in oil to fry.
  20. Place a kadai with oil and preheat. Once the oil is hot enough reduce to medium flame and fry the seedai balls.
  21. Drop with the help of a toothpick
  22. Fry well in medium flame do not burn them take Care.
  23. Turn sides in between
  24. Take the balls out with the help of a laddle. Place it on any oil absorbents or use paper.
  25. Kara seedai is ready to serve.
  26. This seedai is offered to lord Krishna during Krishna Jayanthi or gokukashtami.
Recipe Notes

Important instructions to follow

  1. Sieve the urad dal flour and rice flour well. To avoid lumps inside and bursting
  2. You can also substitute urad dal with pottu kadalai or roasted gram dal
  3. Adding butter is must it gives softness and taste
  4. Make sure it is unsalted butter or adjust salt accordingly
  5. Adding sesame seeds gives nice taste I used white sesame seeds
  6. Adding coconut is optional but it enhances the taste of the seedai
  7. Make soft dough with warm water
  8. Shape seedai balls gently do not press hard as it may cause bursting
  9. Placing balls on a paper is must to absorb excess water to avoid bursting
  10. Dry it under a fan for 10 minutes this also avoids bursting
  11. Hole the balls with a toothpick and drop in oil.
  12. Keep flame in medium throughout the cooking process

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