Uppu Seedai/ Kara Seedai - Krishna Jayanthi/ Gokulashtami/ Janmashtami Recipe

Uppu seedai or kara seedai is one of the most important dish for Krishna Jayanthi. Tradetionally its prepared with rice flour prepared at home. Here i have used the store bought rice flour.
Im trying this seedai 3rd or 4th time and it came out in an excellant taste this time. Usually the story of seedai bursting scars people to do it. But to avoid it, keep the seedai balls moisure free by placing in a clean cloth or
news paper for 15 min before frying it.
Frying in batches will helps the seedai get cooked well.Now we can move to uppu seedai recipe,

Ingredients:

Rice flour - 1 1/2 cups
Urad dal flour - 1 1/2 tsp
Butter - 2 tbsp
Red chilli powder - 1 tsp
Hing - 1/2 tsp
White sesame seeds - 1 1/2 tsp (fry it in a pan till it turn light brown)
Salt - as required
Water - as required
Oil to fry- any cooking oil, coconut oil gives more taste and aroma.

Method to make Urad dal flour:
In a pan take urad dal 3/4 cup and fry till it turn golden brown.
Remove from heat and cool it down.
Grain it to fine powder.
Sieve it using a sieve/strainer for twice.
Now store the flour in a air tight box.
It stays fresh for 2 to 3 weeks.

Method:

In a pan take the rice flour and fry till for 2 min in medium flame. Remove from the heat before it turn brown.

Let it cool down.
In a wide bowl take rice flour, urad dal flour, hing, red chilli powder, fried sesame seeds, salt, butter and mix well.

Adding urad dal flour

Now start sprinkling water to the mix and make a soft dough.It should not be too hard or too soft.

Once the dough is ready, rub your palms and fingers with ghee, take the dough in small portains and start making small balls.
Roll it in a way as we do for gulab jamuns. Avoid pressing it too hard. Do it in a smooth way.
Place the balls in a clean cloth or news paper. Let them rest for at least 15 min before frying it. By doing this the paper absorbs the extra moisture and avoid busting.

Heat the oil, once its ready place one or two seedai balls and make sure its not busting. stay one step away for your safety.

 Add first batch in oil and fry it in medium heat. Turn it once in while. Fry till the sizzling sound calms down.

One the sound slows down and stops, remove form the oil and place it in a paper towel. You will see a light brownish shade seedai.

It will turn little dark after sometime.
Now crispy and tasty uppu seedai are ready.
Let it cool down and store it in a air tight container. It stays fresh for a week.

Tips:
Prepare rice flour and urad dal flour the day before and store it in a air tight container. It will save time.
Fry the rice flour in medium heat and make sure its not get burnt or roasted too much.
Use the room temperate butter or melt the butter slightly.
While frying keep the flame in medium, so that it cookes well inside out evenly.
If you feels the seedai is hard, add some butter to the dough.
Fry it in batches to avoid over crowed in oil and it makes space for all seedai cook evenly.
Add little more red chilli powder if you want spicy seedai.