Air fryer recipe · Snacks · Puducherry
Puducherry Uppu Seedai
Crunchy little rice-flour balls with coconut and sesame, a Tamil Deepavali snack made in Puducherry homes. Fried seedai can burst in hot oil; in the air fryer that worry goes away, though they come out a little harder.
- 50 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
- PuducherryState
Part of the Diwali across India collection
Nutrition per serving
- 125kcal
- 1.7 gprotein
- 20.6 gcarbs
- 3.7 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Rice flour, dry-roasted1 cup
- Urad dal flour, dry-roasted1 tbsp
- Butter, soft1 tbsp
- Desiccated coconut (or fresh, squeezed dry)2 tbsp
- Sesame seeds1 tsp
- Asafoetida (hing)a pinch
- Oilspray
- Salt1/2 tsp
Method
Roast the flours
Dry-roast the rice flour on low heat for 3 to 4 minutes until it feels light and moves freely, without browning. Roast the urad flour the same way until it smells nutty. Sift both together. Roasted flour gives seedai their crumbly crunch.
Make the dough
Mix the flours with the butter, coconut, sesame, hing and salt. Desiccated coconut keeps the seedai crisp for longer; if you use fresh coconut, squeeze it dry in a cloth and eat the seedai within 3 to 4 days. Add water a little at a time and knead into a soft dough that does not crack when pressed.
Roll small balls
Roll the dough into balls the size of a chickpea, without pressing too hard. Tight balls turn hard, so roll lightly. Spread them on a cloth to air-dry for 15 minutes.
Prick each one
Prick each ball once with a toothpick. This lets steam escape so they cook through evenly.
Air-fry slowly
Spray the seedai lightly with oil and spread them in one layer in the basket. Air-fry at 160°C for 18 min, shaking every 5 min, until golden and hard. Cool fully before storing, as they crisp up further as they cool.
