Uppu Seedai Recipe – Thengai cheedai – Coconut flavored & salted Indian snack

Uppu Seedai Recipe – Thengai cheedai –  Coconut flavored & salted Indian snack

Seedai aka Cheedai is a coconut flavored Indian snack prepared from rice & split peas flour (Fried gram flour), which are shaped into mini-balls and deep fried in oil. I tried seedai at home before but it was never perfect as I was scared about the bursting of seedai in oil. My mom encouraged me to prepare it for Krishna Janmaashtami by improvising it with her tips. It came out well (Yayy!) and the aroma of Coconut seedai in the kitchen reminded me of my home on Diwali evening 🙂

Over to South Indian Festival snack “Uppu Seedai – Thengai Cheedai” Recipe from Home-Making-Delight…

Uppu Seedai Recipe – Thengai cheedai Recipe

Uppu seedai Recipe - Thengai Cheedai Recipe - Home Making Delight

Uppu seedai Recipe – Thengai Cheedai Recipe – Home Making Delight


Rice Flour – 1 cup

Split peas flour (Fried gram flour – Pottu kadalai Maavu) – 1/4 cup

  • Roast & grind the Fried gram finely to make the flour

Shredded Coconut – 3 tblsp

Asafoetida (Hing/Perungayam) – 1/4 tsp

Butter – 2 tblsp

Sesame seeds (Ellu) – 2 tblsp (optional)

Hot water & salt as needed

Oil for deep frying

Preparation Method

  1. Sieve rice flour & Fried gram flour well and mix it with coconut, hing, sesame seeds & salt.IMG_22812. Add butter and start kneading the dough with spatula by slowly adding the boiling water. Add oil if required to make the dough smooth.IMG_22823. Grease your palm with oil and make small balls from the dough. Spread the balls on a cloth or tissue paper to absorb the extra moisture from coconut.IMG_22834. Heat oil in pan or kadai on a medium flame and drop the balls gently into the oil. Keep stirring for even cooking.IMG_22895. Once its cooked (i.e. ssshhhing sound drops) drain it in the paper towel.IMG_22866. Your coconut flavored rice flour balls – Uppu Seedai is ready to be served.

Uppu seedai Recipe - Thengai Cheedai Recipe - Home Making Delight


  1. Sieve the flours twice for better result.

  2. Don’t worry about making smooth balls but try for similar size for even cooking.

  3. To be on safer side, maintain a distance from kadai (pan) while frying the seedai in oil.

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