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Step Up Your Snack Game with Homemade Uppu Seedhai—Here’s How to Make It!
Ingredients
- Rice Flour: 1 cup
- Black Sesame Seeds: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Asafoetida (Hing): a pinch
- Chili Powder: ½ teaspoon (adjust to taste)
- Carom Seeds (Ajwain): ½ teaspoon
- Salt: to taste
- Butter: 2 tablespoons (or ghee)
- Water: as needed
- Oil: for deep frying
Instructions
Prepare the Dough:
- In a mixing bowl, combine the rice flour, black sesame seeds, cumin seeds, asafoetida, chili powder, carom seeds, and salt.
- Add the melted butter (or ghee) and mix well.
- Gradually add water little by little and knead into a smooth, soft dough. The dough should be pliable but not too sticky.
Shape the Seedhai:
- Pinch small portions of the dough and roll them into small balls, about the size of a marble. You can also shape them into small oval or cylindrical forms if preferred.
- Ensure that the seedhai are uniform in size to ensure even cooking.
Heat the Oil:
- Heat oil in a deep frying pan or wok over medium heat.
- To test if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface slowly, the oil is at the right temperature.
Fry the Seedhai:
- Gently slide the shaped seedhai into the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
- Fry the seedhai until they turn golden brown and crispy, which should take a few minutes. Stir occasionally to ensure they cook evenly.
- Remove the fried seedhai with a slotted spoon and drain on paper towels.
Cool and Store:
- Allow the seedhai to cool completely. They will become crunchier as they cool.
- Store them in an airtight container once they are completely cool.
Treat yourself to this scrumptious recipe and enjoy the festivities. Wishing you a Happy Krishna Jayanti!