Uppu Seedai (Salt Seedai) – Crispy South Indian Snack
Authentic South Indian Food Creator · Home Chef
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Uppu Seedai is a beloved traditional South Indian snack made from rice flour, urad dal flour, butter, and sesame seeds. These small, perfectly round, crispy balls are a staple of Tamil Nadu's snack culture and have been passed down through generations in Tamil households. Known for their satisfying crunch and subtle savory flavor, Seedai holds a special place in Tamil cuisine as one of those timeless recipes that reminds every Tamil person of home, festivals, and the warmth of a grandmother's kitchen.
Tamil families absolutely love making Uppu Seedai during the auspicious festival of Gokulashtami, also known as Krishna Jayanthi, which celebrates the birth of Lord Krishna. It is one of the most essential neivedhyam offerings made to Lord Krishna on this special day. Alongside Vella Seedai and Aval, Uppu Seedai is prepared in large batches and shared with family, friends, and neighbors. The joy of making these crispy bites together as a family, especially with children helping shape each little ball, makes this recipe a cherished festive tradition.
What makes this recipe truly special is the careful attention to a few simple but important steps that guarantee success every single time. The key lies in sieving the rice flour well, roasting it lightly, and ensuring the dough is neither too tight nor too loose. Pricking each Seedai ball with a pin before frying is the most important tip to prevent them from bursting in hot oil. With the right technique and a little patience, you will achieve perfectly golden, crispy Uppu Seedai right at home that your whole family will love.
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Ingredients(10 items)
Instructions
💡 Tap a step to mark it doneDry roast the rice flour in a heavy-bottomed pan on low flame for 3 to 4 minutes, stirring continuously, until you notice a light aroma and the raw smell disappears. Do not let it brown. Spread it on a plate and allow it to cool completely before using.
Dry roast urad dal until lightly golden, cool it, and grind it to a fine powder. Sieve this urad dal flour along with the cooled rice flour through a fine sieve to remove any lumps or coarse particles. This step is very important for smooth, crack-free Seedai.
In a mixing bowl, combine the sieved rice flour, urad dal flour, sesame seeds, asafoetida, salt, and grated coconut. Mix everything together well so all the dry ingredients are evenly distributed throughout the flour mixture.
Add the softened butter to the flour mixture and rub it in thoroughly with your fingers until the mixture resembles coarse breadcrumbs. The butter should be well incorporated so that every part of the flour has been coated, which helps give the Seedai its crispy texture.
Add warm water little by little and knead into a smooth, soft, non-sticky dough. The dough should be pliable and soft like chapati dough but not too wet. Do not add too much water at once. Cover the dough with a damp cloth and rest for 10 minutes.
Take small portions of the dough and roll them gently between your palms into small, smooth, marble-sized balls. Try to keep all the balls as uniform in size as possible so they cook evenly. Place them on a clean dry cloth or plate as you shape them.
This is the most critical step: using a clean pin or toothpick, prick each Seedai ball 2 to 3 times all around. This allows steam to escape during frying and prevents the Seedai from bursting or cracking in the hot oil. Do not skip this step.
Heat oil in a deep kadai on medium flame. To test if the oil is ready, drop a tiny piece of dough into the oil — it should rise to the surface slowly. If it rises too fast, the oil is too hot. Maintain the oil at a medium heat throughout frying.
Gently slide in a batch of Seedai balls into the hot oil. Do not overcrowd the pan. Fry on medium-low flame, stirring occasionally, for about 8 to 12 minutes until the Seedai turns golden and the sizzling sound reduces significantly, indicating that the moisture has cooked out completely.
Remove the fried Seedai with a slotted spoon and drain on a paper towel. Allow them to cool completely before storing. They will become even crispier as they cool down. Store in an airtight container at room temperature for up to 2 weeks.
Tips and Tricks
- Always prick each Seedai ball with a pin or toothpick before frying — this is the most important step to prevent them from bursting or exploding in the hot oil due to trapped steam.
- Make sure the rice flour is completely cooled after roasting before mixing the dough. Using warm flour can melt the butter and make the dough too oily, which affects the texture of the final snack.
- Fry the Seedai on medium-low flame with patience. Frying on high heat will brown the outside quickly while leaving the inside uncooked. The correct frying time ensures a perfectly crispy Seedai all the way through.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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