For Gokulashtami, I had prepared this Baked Seedai. I have never made seedai before. Last year I wanted to do, but my mom alarmed me saying Seedai may burst, so I was scared!. This year, I badly wanted to do all the Gokulashtami special items, as this was the first Gokulashtami for my “Kutti Krishna” (My 9 month old son). I called my mom to ask about seedai proportions, and she again said a big no, and this time even stronger! My sis casually asked me why can’t I bake seedai, like baked Pakoda and Bonda, so that mom won’t get scared with me using hot oil for seedai. Why didn’t this strike me! I wanted to try my luck baking seedai, and was happy with the result. Believe me, if you give baked seedai and deep fried seedai to someone, no one can find the difference in taste (except for the color)
Baked Uppu Seedai
Preparation Time : 10 min | Cooking Time : 25 – 30 minutes
Recipe Category : Snack
Rice Flour – 1 cup
Roasted Urad Dal Flour – 2 tbsp
Asafotida/Hing – 1/8 tsp
Coconut – 2 tbsp
Coconut Oil – 1/4 tsp ( to grease hands)
Salt – as needed
Butter/Oil – 3 tbsp + 1 tsp ( I used Butter, use oil for vegan)
Oil – to grease parchment paper
For urad dhal Flour:
Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder
- Preheat the oven to 400 F. Line a baking tray with parchment paper and grease the parchment paper with oil
- Dry roast the rice flour in low flame for 2/3 minutes. Do not overcook till they change color.
- In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing
- Add butter and coconut to the sieved flour and mix well. Add water slowly and knead them into a pliable dough
- Grease your hands with coconut oil and make small balls. Place them on the parchment paper
- Bake them for 20-30 minutes. Check half way through and toss them for even baking
- Cumin seeds, sesame seeds and Chana Dal can be added
- If you are frying, the seedai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the seedai balls to the oil. Cook till the oil sound subsides.
- I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till mositure completely dries, and grind them into fine powder
- The seedai dough should not be too tight. Otherwise the seedai will get cracked
- Do not roll the seedai too hard
Tagged: cheedai, easy, festival, How to, jayanthi, Krishna, Make, pandigai, prasadam, Recipe, s, variety
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Wow, what a labor of love. These look so good!
Ive never heard of these but these are cute! And they look like great snacks to nibble on!
Yes its a great tea time snack:-) thanku
They look yummy but I think I’m complete ignorant when comes to certain ingredients and I will have to do some research online! But it’s worth it for sure 🙂
Thanks Marta:-) I have used Indian spices, you can find it in all Indian stores
Your seedai look just perfect Vidya!! Hope you had a lovely Gokulashtami celebration 🙂
Thanks Naina:-) yes had a great day
you blow my mind with your posts–stuff I’ve never even imagined. But what fun! I would totally try these 🙂
Thanks a lot Liz for your sweet words:-)
Reblogged this on d'liteful cravings.
Thanks for the reblog:-)
Baked seedai looks great and delicious.
hahaha your mom !! you gave it a try and it worked, hurry! 😀
🙂 yes tiny balls attracts a lot
Vidya, I have saved this refipe to try for sure :). Baking rocks…
Glad that you liked it Sonal:-) I am eagerly waiting to hear from you
What a lovely idea, I was thinking of something similar. I’m very scared of making regular seedai as it bursts on me. I will follow your method. Beautiful clicks!
Thanks Apsara:-) Do try and let me know.. I was also scared and didn’t do Seedai last year
Looks so yummy!!!! Thanks for sharing! 🙂
Thanks Kloe:-) its a traditional festive snack glad that you liked it
We have something known as Kaliyadakka in Kerala which looks similar to this..do you know if it’s the same thing?… this looks really good.
Oh is it that’s interesting:-) No Anu first time I am hearing about Kaliyadakka. Thanks for telling:-)
Vidya..dis one is too good..will definitely try
Oh, your mom is so right! I am so scared of making these as they have burst on me some time back. But I love the taste of these tiny little globes and you have given a tested recipe to try. Thank you, Vidya! Enjoy your Kutti Krishna!
Omg that’s scary.. Now I know why my mom insisted about it. Baked version is risk free. Try this verdion Sridevi, I can gurtantee its risk free
I don’t know what they are but they look very tasty! thanks for sharing!
really healthy and wonderful …seedai
Very cute. ❤
Thanks Charu dear:-)
wow they look like little doughballs 🙂 lovely!
I love the baking idea as no oil .. I am becoming a old man and need to check my cholesterol’s 🙂
looks super and with less oil, it is more healthy..
This sounds something interesting and cute little bites, it’s not same what we do ….baked perfect and feel like grabbing one….slurp…
The tips that you have given are perfect Vidya
They look very appetizing Vidya 🙂
Lovely click, less oil and look tempting! Going to try this soon 🙂
Thanks Priya:-) glad that you like it do try waiting to hear from you
This is the first year where I got both my vellam n uppu seedai and also thattai correctly. 🙂 Baking is cool..
Same with me Sri, first time trying seedai. Have tried thattai before but deep fried them. when bakshsanam tastes nice it always gives great feel na
Nice! Healthy too. 🙂
I was waiting for your recipe Vidya!!! These look awesome… I have also not tried it as they say it might burst. Now that you have given baked version, I must try it!!!! Super cool dear 🙂
Thanks Dear:-) glad to have friends like you. Ya trying baking no need to worry about bursting and it was tasty as well
Wow, these look so interesting. I’ve never seen anything like them. They look like they would be hard to make, but tasty.
Thanks Davegon:-) bit lengthy process but great snack to munch
This seems to be quite labor intensive, but well worth the effort. 🙂
Thanks Rinto:-) yes rightly said