Go Back

Baked Uppu Seedai

Tasty and healthy baked seedai for krishna jayanthi
4.5 from 6 votes
Print Pin
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 tablespoon + 1 tsp I used Butter, use oil for vegan
  • Oil - to grease parchment paper

Instructions

  • For urad dhal Flour:
  • Take 3 tablespoon 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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!