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Cornmeal Uppu Seedai
Take care not to fry the rolled balls immediately,leave them for half an hour in room temperature and fry them in hot oil, your seedais wont explose and they will definitely turn super crispy.You need loads of patience for making this tiny crispy beauties to get a better final result.Eventhough am trying this uppu seedai for the first time, i loved seriously the crunchiness of this cute balls and we couldnt stop munching them.Sending to my own event CWS-Cumin Seeds guest host by Shri of Tiffin Carrier Antic/ques
1+1/2cups Rice flour
1/2cup Roasted cornmeal
2tbsp Butter
2pinch Asafoetida powder
1tsp Sesame seeds
1/2tsp Cumin seeds
Salt
Oil for deepfrying
Take the rice flour,roasted cornmeal,asafoetida powder,salt,butter in a bowl, mix everything well with a fingers until they turns crumble like texture.
Add the sesame seeds,cumin seeds,give a mix.
Now slowly sprinkle water and turn as a soft and stiff dough.
Keep aside for half an hour..
Roll out tiny balls from the dough (if your dough is pect,you doesnt even need oil for rolling)..
Arrange the rolled tiny balls over a paper towel and keep aside for half an hour before frying..
Heat oil for deepfrying, drop gently enough balls.
Fry in medium flame until they turns golden brown,fry them in small batches..
Drain the excess of oil in a paper towel.
Arrange in an air tightened box and enjoy..
Cornmeal Uppu Seedai
Friday, April 25, 2014
Krishna Jayanthi is around the corner, am sure many of us will be planning many sweets and savouries for the celebration. I love this festival very much and missing the fun we usually go through during festivals in India. But however ill try to celebrate these festivals in simple way coz most of the time its working day here.If you want to try out different crispy uppu seedais for Krishna Jayanthi celebration, you have to give a trial to this crunchy munchy cornmeal uppu seedai..Usually we used to make seedais with rice flour and urad dal, here in this savoury seedai you can very well skip the urad dal completely and cornmeal will give a fabulous crunchy texture to this seedais, definitely an incredible twist to our usual seedais.Take care not to fry the rolled balls immediately,leave them for half an hour in room temperature and fry them in hot oil, your seedais wont explose and they will definitely turn super crispy.You need loads of patience for making this tiny crispy beauties to get a better final result.Eventhough am trying this uppu seedai for the first time, i loved seriously the crunchiness of this cute balls and we couldnt stop munching them.Sending to my own event CWS-Cumin Seeds guest host by Shri of Tiffin Carrier Antic/ques
1+1/2cups Rice flour
1/2cup Roasted cornmeal
2tbsp Butter
2pinch Asafoetida powder
1tsp Sesame seeds
1/2tsp Cumin seeds
Salt
Oil for deepfrying
Take the rice flour,roasted cornmeal,asafoetida powder,salt,butter in a bowl, mix everything well with a fingers until they turns crumble like texture.
Add the sesame seeds,cumin seeds,give a mix.
Now slowly sprinkle water and turn as a soft and stiff dough.
Keep aside for half an hour..
Roll out tiny balls from the dough (if your dough is pect,you doesnt even need oil for rolling)..
Arrange the rolled tiny balls over a paper towel and keep aside for half an hour before frying..
Heat oil for deepfrying, drop gently enough balls.
Fry in medium flame until they turns golden brown,fry them in small batches..
Drain the excess of oil in a paper towel.
Arrange in an air tightened box and enjoy..
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