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Baked Uppu Seedai

August 18, 2014 By Vidya Srinivasan 69 Comments

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Melt-in-mouth, tasty, and healthy Uppu Seedai (Salt Seedai) for Krishna Jayanthi/ janmashtami.  This Baked Indain snack can be prepared within 25 minutes. Seedai is a great evening snack with tea.  Uppu seedai can also be prepared for diwali savory varieties. Try this Stepwise recipes and video uppu seedai recipe and enjoy the festive without the worrying about bursting seedai.

Back in 2014 I posted baked Uppu Seedaii recipe. Recently I have updated the pitures. The moment I think about Krishna jayanthi Seedai comes to my mind. Having a sweet tooth I was always inclined towards Vella Seedai but hubby likes Uppu Seedai. Now(2017) I have one more seedai fan, my little one. I prepared Salt Seedai 3 weeks back when my parents where here. My father likes seedai and he was asking me Baked Uppu Seedai.  As always when I gave few seedai to kiddo, and he said big no intially, after tasting one he said, “Amma I like these balls, it is melting”. My father said this is one of my best baked snack 🙂 Happiness is getting such sweet comments from loved ones.

Coming back to my First Baked seedai. When we where in Bentonville, my son was around 9 months old. Since that was the first gokulashtami for my “kutti Krishnan” I wanted to make all krishna jayanthi special recipes. As usual I called Amma for the recipe. I have never made seedai before. Last year (2013) I wanted to do, but my mom alarmed me saying Seedai may burst, so I was scared!. Somehow I postoned it for next year.

This year again we had the same conversation. I called my mom to ask about seedai proportions, and she again said a big no, and this time even stronger! I was in a big dilemma whether to cook or not. My sis casually asked me why can’t you bake seedai, like baked Pakoda and Bonda, so that mom won’t get scared with you using hot oil for seedai.

The moment I heard it I was super excited. I dont know why didn’t this strike me!  I wanted to try my luck baking uppu seedai, and was happy with the result. First year I greased with very less oil so I could see color difference but it comes to the taste, it was the same. 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). Recently I started adding extra oil so that It becomes brown and looks similar to deep fried seedai.

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out

Baked Thattai

Baked Idli fry

Baked Gobi 65

Masala vadai

Baked bonda

Baked pakoda

Baked Potato Tikka

Baked Paneer tikka

I wouldnt say Baked Uppu Seedai is oil free snacks but this is prepared with less oil compared to regular seedai. Try this for this krishna Jayanthi.

Baked Uppu Seedai

Tasty and healthy baked seedai for krishna jayanthi
4.41 from 5 votes
Print Pin Comment
Course: Seedai
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • Rice Flour - 1 cup
  • Roasted Urad Dal Flour - 2 tbsp
  • Asafoetida/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

Instructions

  • For urad dhal Flour:
  • Take 3 tbsp 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 22- 28 minutes. Check half way through and toss them for even baking. Mine got done around 25 minutes

Video

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Notes

  1. Cumin seeds, sesame seeds and Chana Dal can be added
  2. 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
  3.  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
  4.  The seedai dough should not be too tight. Otherwise the seedai will get cracked
  5. Greasing the Seedai with extra oil gives a golden brown seedai
  6. Do not roll the seedai too hard
  7. Pottukadali/ roasted gram flour can be used instead of urad dal
  8. Make sure seedai is almost similar size for even baking
  9. Depending on the size of the seedai baking time may vary slightly 
  10. Baked Seedai turns slightly big after baking. Adjust the size accordingly
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

For urad dhal Flour:

Take 3 tbsp 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

IMG_9334

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

IMG_9335

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

IMG_9336

IMG_9337

  • Bake them for 22- 28 minutes. Check half way through and toss them for even baking. Mine got done around 25 minutes

 

Filed Under: Baked Indian snacks, Diwali Special, Indian savory recipes | traditional savory bakhsanam recipes, Indian Snack, Kids after school snacks, Krishnajayanthi, Oven Recipes Tagged With: baked, cheedai, diwali, easy, festival, festive, gokulashtami, How to, janmashtami, jayanthi, Krishna, Make, pandigai, prasadam, Recipe, s, salt, seedai, uppu, variety

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Comments

  1. Tasty Eats Ronit Penso says

    August 18, 2014 at 23:22

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

    Reply
    • Traditionally Modern Food says

      August 18, 2014 at 23:40

      Thanks Rinto:-) yes rightly said

      Reply
  2. davegon says

    August 18, 2014 at 23:29

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

    Reply
    • Traditionally Modern Food says

      August 18, 2014 at 23:41

      Thanks Davegon:-) bit lengthy process but great snack to munch

      Reply
  3. Malar says

    August 18, 2014 at 23:30

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 18, 2014 at 23:39

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

      Reply
  4. Aruna Panangipally says

    August 18, 2014 at 23:39

    Nice! Healthy too. 🙂

    Reply
    • Traditionally Modern Food says

      August 18, 2014 at 23:40

      Thanku Aruna:-)

      Reply
  5. srividhya says

    August 19, 2014 at 00:05

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 00:08

      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

      Reply
      • srividhya says

        August 19, 2014 at 00:19

        True 🙂

        Reply
  6. Priya Shiva says

    August 19, 2014 at 00:07

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 00:09

      Thanks Priya:-) glad that you like it do try waiting to hear from you

      Reply
  7. lapetitepaniere says

    August 19, 2014 at 01:30

    They look very appetizing Vidya 🙂

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 22:00

      Thanks Linda:-)

      Reply
  8. Foodie Adam & Cookie Eve says

    August 19, 2014 at 02:15

    The tips that you have given are perfect Vidya

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 17:14

      Thanks Jofy:-)

      Reply
  9. Chitra Jagadish says

    August 19, 2014 at 03:20

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 22:01

      Thanks dear:-)

      Reply
  10. nandoos Kitchen says

    August 19, 2014 at 05:07

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 22:00

      Thanks dear:-)

      Reply
  11. Bikramjit says

    August 19, 2014 at 05:53

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 21:58

      Thanku:-)

      Reply
  12. theintrovertedchilli says

    August 19, 2014 at 06:24

    wow they look like little doughballs 🙂 lovely!

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 17:14

      Thanks 🙂

      Reply
  13. Charanya says

    August 19, 2014 at 08:04

    Very cute. <3

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 17:13

      Thanks Charu dear:-)

      Reply
  14. marudhuskitchen says

    August 19, 2014 at 09:07

    really healthy and wonderful …seedai

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 17:13

      Thanks Vani:-)

      Reply
  15. Liz says

    August 19, 2014 at 10:09

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 16:11

      Thanks Liz:-)

      Reply
  16. coconutcraze says

    August 19, 2014 at 10:20

    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!

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 16:09

      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

      Reply
  17. sherien says

    August 19, 2014 at 11:48

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 16:06

      Thanks Sherien:-)

      Reply
  18. Violets&Vanilla says

    August 19, 2014 at 14:55

    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.

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 16:02

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

      Reply
  19. Kloesunny @ Kloe's Kitchen says

    August 19, 2014 at 17:25

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 21:57

      Thanks Kloe:-) its a traditional festive snack glad that you liked it

      Reply
  20. apsara says

    August 19, 2014 at 19:18

    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!

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 21:56

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

      Reply
  21. simplyvegetarian777 says

    August 19, 2014 at 21:06

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 21:47

      Glad that you liked it Sonal:-) I am eagerly waiting to hear from you

      Reply
  22. deliciouslynell says

    August 19, 2014 at 21:48

    So cute!

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 21:58

      🙂 yes tiny balls attracts a lot

      Reply
  23. M says

    August 19, 2014 at 22:12

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

    Reply
    • Traditionally Modern Food says

      August 19, 2014 at 22:17

      Thanks M:-)

      Reply
  24. Rekha Vengalil says

    August 20, 2014 at 04:04

    Baked seedai looks great and delicious.

    Reply
    • Traditionally Modern Food says

      August 20, 2014 at 11:17

      Thanks Rekha:-)

      Reply
  25. d'liteful cravings says

    August 20, 2014 at 06:54

    Reblogged this on d'liteful cravings.

    Reply
    • Traditionally Modern Food says

      August 20, 2014 at 16:49

      Thanks for the reblog:-)

      Reply
  26. Liz says

    August 20, 2014 at 09:03

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

    Reply
    • Traditionally Modern Food says

      August 20, 2014 at 11:13

      Thanks a lot Liz for your sweet words:-)

      Reply
  27. spiceinthecity says

    August 20, 2014 at 13:05

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

    Reply
    • Traditionally Modern Food says

      August 20, 2014 at 16:12

      Thanks Naina:-) yes had a great day

      Reply
  28. platedujour says

    August 20, 2014 at 13:33

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 20, 2014 at 16:12

      Thanks Marta:-) I have used Indian spices, you can find it in all Indian stores

      Reply
  29. Ummey @notbikiniready says

    August 22, 2014 at 23:03

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

    Reply
    • Traditionally Modern Food says

      August 24, 2014 at 21:50

      Yes its a great tea time snack:-) thanku

      Reply
  30. Patty Nguyen says

    August 24, 2014 at 22:01

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

    Reply
    • Traditionally Modern Food says

      August 24, 2014 at 22:12

      Thanks Patty:-)

      Reply
      • Ish says

        August 20, 2016 at 18:55

        Recipe looks yummy! How Long can we store the seedai?

        Reply
        • Vidya Srinivasan says

          March 9, 2017 at 09:15

          Thanku Aiswarya😊In our home it won’t last more than 2-3 days. Friend of mine have kept it for 8 days and she said it was fresh

          Reply
  31. Amitha says

    October 19, 2017 at 15:01

    3 stars
    Hi Vidya! Thanks for the recipe. I tried it for this diwali and the taste was really good. However, it was very crumbly and wasn’t very nice to bite into coarse bits. Could it be because I didn’t sieve the store bought rice flour? I managed to sieve the urad dal with a tea strainer. Thanks! Looking for more such healthy dessert recipes.

    Reply
    • Vidya Srinivasan says

      November 3, 2017 at 11:06

      You can try roasted gram flour (pottukadalai) flour instead of URAD dal. If it is too crumbly try reducing the butter

      Reply

Trackbacks

  1. Baked Nei Appam | Traditionally Modern Food says:
    August 24, 2014 at 23:03

    […] 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 […]

    Reply
  2. Baked Thattai | Traditionally Modern Food says:
    August 26, 2014 at 23:41

    […] 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 […]

    Reply
  3. Baked whole grain seedai – adapted recipe of Vidya (Traditionally Modern Food) | Eating Well Diary says:
    September 18, 2014 at 09:22

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

    Reply
  4. Baked whole grain seedai – adapted recipe of Vidya (Traditionally Modern Food) | EATING WELL DIARY says:
    March 26, 2015 at 20:09

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

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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