Classic Seedai

Uppu Seedai or Cheedai is a traditional South Indian snack that is popular in the states of Tamil Nadu, Kerala, and parts of Karnataka. Uppu Seedai is typically golden brown in colour after frying. The colour may vary slightly depending on the cooking time, but it should have an even and appealing shade of brown. Uppu Seedai has a unique texture characterized by a crispy and crunchy outer layer with a slightly softer, crumbly interior. When you take a bite, you'll experience a delightful contrast between the crispness of the outer shell and the tender, flavourful inside.

The seedai snack has a wonderfully savoury and salty flavour with a hint of spiciness. The primary taste comes from the roasted urad dal (black gram). It is also called as kara seedai ,because of the subtle heat felt by the taste buds from the spices used in the dough. The addition of sesame seeds enhances the nutty and slightly earthy flavour. Store Uppu Seedai in an airtight container in a cool, dry place away from direct sunlight. Moisture can make the snack lose its crispness. The use of asafoetida (hing) and curry leaves contributes to its aromatic and savoury profile.

It is a must-have snack during various South Indian festivals, especially during Krishna Janmashtami. It is prepared as an offering to Lord Krishna, and the tradition has been passed down through generations. While it is commonly made during festivals, Uppu Seedai is also a popular everyday snack enjoyed with tea or coffee. Its savory and crunchy nature makes it a delightful accompaniment.

Regional Names:

Tamil- Uppu Seedai | Telugu- Palakayalau | Kannada- Uppu akki unde | Malayalam- Kaliadaikka

Ingredients: Rice flour, rice bran oil, butter, urad dal flour, bengal gram flour, sesame seeds, salt.

Best before: 6 months from the date of packing.

Storage Instructions: Store in a cool and dry place in an air tight container