Uppu Seedai or Salted Cheedai (A Gokulashtami Recipe)

Salted Crisp Rice Marbles- Festive recipe

Archana Doshi
Uppu Seedai or Salted Cheedai (A Gokulashtami Recipe)
438 ratings.

Uppu Seedai or Cheedai is a traditional recipe made during the festival of Krishna Jayanthi also known as Gokulashtami, or Janmashtami. This festival is the most popular festivals amongst the Hindus. The Uppu Seedai (Salted Crisp Rice Marbles) and the Vellai Seedai (Sweet Rice Marbles) are made on this special festival for the Lord Krishna.

Here are more recipes for the festivals

  1. Maharashtrian Gopalkala Recipe (Curd Poha With Fruits)
  2. Aval Payasam Recipe 
  3. Instant Kalakand Recipe (Indian Festive Sweet Recipe)
  4. Semiya Payasam

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M


5 Servings


  • 2 cups Rice , washed and soaked for 2 hours and dried completely with a dry cloth
  • 2 tablespoons White Urad Dal (Split)
  • 2 tablespoons Chana dal (Bengal Gram Dal)
  • 3/4 cup Fresh coconut , grated
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Asafoetida (hing)
  • 2 tablespoons Ghee
  • 1 teaspoon Salt , (adjust to taste)
  • Sunflower Oil , to deep frying

How to make Uppu Seedai or Salted Cheedai (A Gokulashtami Recipe)

  1. To prepare uppu seedai, in a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma. Transfer to a bowl and keep aside.

  2. Grind the rice and the roasted lentils together to a fine powder. Transfer the powder to a large wide bowl; add in the asafoetida, the cumin seeds, salt, coconut  and ghee. Knead the powder to make coarse crumbs. Add a little water at a time and knead to make a soft dough. 

  3. Now grease your palms with oil and and shape the dough to  make small marble size balls. Place the balls in a tray and prepare the oil for deep frying.

  4. Once the oil is heated, turn the heat to low. Gradually drop a few balls at a time into the oil and deep fry thee balls. Using a slotted spoon keep stirring the balls to fry them evenly until it becomes golden brown. It is important to cook the balls in low heat so it gets evenly crip and roasted from inside as well.

  5. Drain the Uppu Seedais from the oil and allow it to cool. The cooling process allows the Seedai's to crisp and crunchy.

  6. Store the Uppu Seedai's  in air tight containers and serve as a snack.

Last Modified On Monday, 23 January 2017 15:11
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