Uppu Cheedai/Seedai


  • Rice Flour – 1 cup (see notes)
  • Urad Dal Powder – ½ tbsp (see notes)
  • Grated Coconut – 2 tbsp
  • Butter – ½ tbsp
  • Whole Black Pepper – ½ tsp
  • Cumin Seeds – ½ tsp
  • Salt to taste
  • Oil to deep fry


  1. Grind the coconut, cumin seeds, and black pepper without adding any water. It is enough if they are crushed coarsely. It need not be ground to a smooth paste.
  2. Dry roast the rice flour 3 to 4 minutes without changing the color of the flour.
  3. Sieve the rice flour twice.
  4. Also sieve the urad dal flour twice.
  5. In a wide bowl, add the sieved rice flour, urad dal flour, crushed coconut – cumin – black pepper, butter and salt.
  6. Mix everything well with hands, now add water little at a time and gather into a dough like chapathi dough. You should be able to form balls easily.
  7. Now, pinch out tiny balls and form balls. Don’t make very smooth and tight balls. Just pinch out dough and form a rough ball.
  8. Place the rice flour balls on a news paper and leave it for minimum 15 minutes, so that all excess moisture is absorbed.
  9. Heat oil for deep frying in a Kadai, once the oil is hot, lower the flame completely, then add the prepared rice flour balls carefully.
  10. After adding the balls, keep the flame in medium and fry until golden brown.
  11. Drain on a tissue paper and cool.
  12. Transfer into an air tight container.

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