Tag Archives: cheedai

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