Uppu (Butter) Seedai

Another Traditional Snack - Seedai.
A Krishna Jayanthi regular.

Seedai making needs you to be near Hot Oil for a long time. Also you need to be careful, as it may splutter, while frying.
I share with you the some of the tips in making seedai that would make it easy for you.

Ingredients Needed:
1. Rice Flour - ( Wash 2 times and dry in a towel and dry grind into powder sieve and keep aside) 1 cup
2. Urad Flour - 1 tsp
3. Butter - 1 1/2 tablespoons
4. Salt to taste
5. Hing
6. Jeera - 1/4 tsp
7. Sesame seeds (Til) - 1/2 tsp
8. Grated Coconut - 2 tablespoons
9. Water to knead
10. Oil to deep fry
Method:
1. Fry Rice flour in a Kadai . (You should be able to draw lines with this flour)
2. After frying cool it, sieve and measure one cup.
3. Sieve Urad flour and add to the rice flour.
4. In this mixed flour add Jeera, Til, Salt, Hing, Butter and Grated Coconut.
5. Mix well with hands, sprinkle some water and knead .
6. Make small balls and dry it in a towel or paper for minimum 30mins.
7. Heat Oil in a deep Kadai.
8. Prick the rice balls once with a clean needle or toothpick to release the air content in it. [The air content is what makes the Seedai splutter.]
9. Slowly drop a handful of these balls into the Oil and fry till crisp.
10. Cool it and store in a Air-Tight Container.

Note:
1. Drying of Rice balls is important.
2. Never make the balls so round and smooth.
3. You can use store bought Rice flour too, though at times the colour of the Seedai may turn out little dark.
4. Roast Urad dal till golden brown ,powder and sieve it.