Baked Uppu Seedai

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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

Ingredients:

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

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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

Method:

  • 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

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  • Add butter and coconut to the sieved flour and mix well. Add water slowly and knead them into a pliable dough

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  • Grease your hands with coconut oil and make small balls. Place them on the parchment paper

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  • Bake them for 20-30 minutes. Check half way through and toss them for even baking

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My Notes:

  • 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
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65 thoughts on “Baked Uppu Seedai

  1. […] a detailed Method, go to Vidya’s recipe here.  In short ,it is baked at 400 °F for 25 […]

  2. […] For the Method, go to Vidya’s recipe here. […]

  3. Baked Thattai | Traditionally Modern Food August 26, 2014 at 11:41 PM Reply

    […] krishna jayanthi, i wanted to do some thattai. Generally they are deep fried in oil.  After seeing Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are […]

  4. […] is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi Paniyaram […]

  5. Patty Nguyen August 24, 2014 at 10:01 PM Reply

    Wow, what a labor of love. These look so good!

  6. Ummey @notbikiniready August 22, 2014 at 11:03 PM Reply

    Ive never heard of these but these are cute! And they look like great snacks to nibble on!

  7. platedujour August 20, 2014 at 1:33 PM Reply

    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 🙂

  8. spiceinthecity August 20, 2014 at 1:05 PM Reply

    Your seedai look just perfect Vidya!! Hope you had a lovely Gokulashtami celebration 🙂

  9. Liz August 20, 2014 at 9:03 AM Reply

    you blow my mind with your posts–stuff I’ve never even imagined. But what fun! I would totally try these 🙂

  10. d'liteful cravings August 20, 2014 at 6:54 AM Reply

    Reblogged this on d'liteful cravings.

  11. Rekha Vengalil August 20, 2014 at 4:04 AM Reply

    Baked seedai looks great and delicious.

  12. M August 19, 2014 at 10:12 PM Reply

    hahaha your mom !! you gave it a try and it worked, hurry! 😀

  13. deliciouslynell August 19, 2014 at 9:48 PM Reply

    So cute!

  14. simplyvegetarian777 August 19, 2014 at 9:06 PM Reply

    Vidya, I have saved this refipe to try for sure :). Baking rocks…

  15. apsara August 19, 2014 at 7:18 PM Reply

    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!

    • Traditionally Modern Food August 19, 2014 at 9:56 PM Reply

      Thanks Apsara:-) Do try and let me know.. I was also scared and didn’t do Seedai last year

  16. Kloesunny @ Kloe's Kitchen August 19, 2014 at 5:25 PM Reply

    Looks so yummy!!!! Thanks for sharing! 🙂

  17. Violets&Vanilla August 19, 2014 at 2:55 PM Reply

    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.

    • Traditionally Modern Food August 19, 2014 at 4:02 PM Reply

      Oh is it that’s interesting:-) No Anu first time I am hearing about Kaliyadakka. Thanks for telling:-)

  18. sherien August 19, 2014 at 11:48 AM Reply

    Vidya..dis one is too good..will definitely try

  19. coconutcraze August 19, 2014 at 10:20 AM Reply

    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!

    • Traditionally Modern Food August 19, 2014 at 4:09 PM Reply

      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

  20. Liz August 19, 2014 at 10:09 AM Reply

    I don’t know what they are but they look very tasty! thanks for sharing!

  21. marudhuskitchen August 19, 2014 at 9:07 AM Reply

    really healthy and wonderful …seedai

  22. Charanya August 19, 2014 at 8:04 AM Reply

    Very cute. ❤

  23. theintrovertedchilli August 19, 2014 at 6:24 AM Reply

    wow they look like little doughballs 🙂 lovely!

  24. Bikramjit August 19, 2014 at 5:53 AM Reply

    I love the baking idea as no oil .. I am becoming a old man and need to check my cholesterol’s 🙂

  25. nandoos Kitchen August 19, 2014 at 5:07 AM Reply

    looks super and with less oil, it is more healthy..

  26. Chitra Jagadish August 19, 2014 at 3:20 AM Reply

    This sounds something interesting and cute little bites, it’s not same what we do ….baked perfect and feel like grabbing one….slurp…

  27. Foodie Adam & Cookie Eve August 19, 2014 at 2:15 AM Reply

    The tips that you have given are perfect Vidya

  28. lapetitepaniere August 19, 2014 at 1:30 AM Reply

    They look very appetizing Vidya 🙂

  29. Priya Shiva August 19, 2014 at 12:07 AM Reply

    Lovely click, less oil and look tempting! Going to try this soon 🙂

  30. srividhya August 19, 2014 at 12:05 AM Reply

    This is the first year where I got both my vellam n uppu seedai and also thattai correctly. 🙂 Baking is cool..

    • Traditionally Modern Food August 19, 2014 at 12:08 AM Reply

      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

      • srividhya August 19, 2014 at 12:19 AM

        True 🙂

  31. Aruna Panangipally August 18, 2014 at 11:39 PM Reply

    Nice! Healthy too. 🙂

  32. Malar August 18, 2014 at 11:30 PM Reply

    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 🙂

    • Traditionally Modern Food August 18, 2014 at 11:39 PM Reply

      Thanks Dear:-) glad to have friends like you. Ya trying baking no need to worry about bursting and it was tasty as well

  33. davegon August 18, 2014 at 11:29 PM Reply

    Wow, these look so interesting. I’ve never seen anything like them. They look like they would be hard to make, but tasty.

  34. Tasty Eats Ronit Penso August 18, 2014 at 11:22 PM Reply

    This seems to be quite labor intensive, but well worth the effort. 🙂

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