### TranslatedIngredients: 1 cup Rice - washed and soaked for 2 hours and dried completely with a dry cloth,2 tablespoons White Urad Dal (Split),1 tablespoons Chana dal (Bengal Gram Dal),1/4 cup Fresh coconut - grated,1 tablespoon Sesame seeds (Til seeds),1/2 teaspoon Asafoetida (hing),2 tablespoons Ghee,1 teaspoon Salt - (adjust to taste),Sunflower Oil - for deep frying ### PrepTimeInMins: 720 ### CookTimeInMins: 20 ### TotalTimeInMins: 740 ### Servings: 40 ### Cuisine: South Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Uppu Seedai Recipe, prepare all the ingredients and keep ready.Soak the rice for two hours and drain out the water. Dry the rice in a kitchen towel overnight. Once dry, blend to make a fine powder.In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma. Blend the Urad dal and chana dal into a fine powder and keep aside. In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat.Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, asafoetida, salt and ghee.Combine the mixture until you get a coarse crumb texture.Add little water at a time and knead to make a soft dough. Now grease your palms with ghee and and shape the dough to make small marble size balls. Place the balls in a tray and prepare the oil for deep frying.Once the oil is heated, turn the heat to low.Gradually drop a few Uppu Seedai balls at a time into the oil and deep fry thee balls.Using a slotted spoon keep stirring the Uppu Seedai balls to fry them evenly until it becomes golden brown.It is important to cook the Uppu Seedai in low heat so it gets evenly crip and roasted from inside as well.Drain the Uppu Seedai from the oil and allow it to cool. The cooling process allows the Seedai to turn crisp and crunchy.Store the Uppu Seedai  in air tight containers and serve as a snack for festivals like Krishna Janmashtami. 
