Krishna Jayanthi Recipes


Uppu Seedai

Vella seedai.

Vella seedai.






Making flour in the mill :

In south India, the raw rice is soaked for 3 hours and drained in a sieve. It is spread in a cloth and dried under the fan for 20 minutes and will be sent to the mill for grinding. In this process, the maavu grinded in the mill is heated and will be dry. So, the maavu is not dry roasted at home. Sometimes, it remains little wet even after mill grinding – then, it is dry roasted at home.

Making flour in mixie at home :

Now a days, we make in small quantity and the mill facility is not available in many places. So, we soak the raw rice ( I have used 4 cups) for 3 hours and drain it in a sieve for one hour. No need to dry it in a cloth. This wet rice is grounded in the dry jar (small jar ) of mixer. Because it is little wet – it becomes a powder very soon.

This wet flour is dry roasted. We need to dry roast in small batches for better results. It will take 10 minutes to dry roast one cup of flour in a low flame. The colour of the flour will not change.

For making murukku – we have to use wet flour (i.e without dry roasting) – only then we will be able to make the murukku. With dry flour we cannot make the murukku shape.

Before, dry roasting – take one cup of wet flour and keep it aside for making murukku.

After dry roasting we have to sieve the flour – once again (as there will lumps in the flour after dry roasting ).



Dry roast 1 cup of urad dal in a preheated kadai. First, we have roasted the rice flour – so the kadai will be preheated. Now, roast the urad dal. Preheated kadai will give better results. Dry roast in low flame for 10 minutes. The cooked urad dal smell will come. Cool it and powder it in the mixie.

After, making the snacks – if you are left with the urad dal powder – store it and use it while making medu vadai. See my recipe.


First, make a pillayar (ganesha) – pray to him saying ” I cannot do these snacks without your grace – please help me to do a good job “. Complete surrender to the God gives good results. If we think –  I am doing it – the EGO of I will spoil everything.


Raw rice flour – 6 ladle of your choice.

Urad dal flour – 1 ladle (same spoon / ladle you used for measuring the rice flour. (see picture).

The ratio is 6 : 1.

Add 1 tbsp of butter / ghee/ hot oil – I have used ghee. If we use more ghee / butter – it will not come out well. It will create lots of bubbles in the oil and the oil will overflow.

For one cup of rice flour – it is one tbsp of ghee.

Salt – 3/4 tsp

Jeera 1 tsp or black sesame seed – 1 tsp.

Hing – 4 to 5 pinches.

Mix all these well and add water drop by drop. The maavu should be dry. If pressed tight it should form a lump and left it should become a flour.

Last year, I made seedai with the same recipe but the maavu was not dry. see the picture – it was tasty and crisp – but didn’t get good colour and not mouth melting.


Note :

  • Uppu Seedai burst in oil.
  • The reasons are,
  • If the flour is not sieved. The lumps will burst.
  • If there are any stones in jeera or sesame seed.
  • Once, I just made one cup of seedai as trial. I used the tea strainer for sieving. The flour was very fine. Initially, I was very happy to see the very fine flour and it bursted in oil. So, the flour should be fine but not very fine. Even after bursting  – with the same flour – I tried again – by making very tiny seedai and pricking with a tooth pick. To my surprise it didn’t burst. Use the traditional sieve with the fine hole option.
  • So, always make seedai in small rounds and prick it for safety.
  • While making the balls don’t press tight. This comes by practice. In the beginning, please prick the cheedai with a tooth pick. This will solve all the problems.
  • Also, fry 4 seedai first and stay away – then fry the rest.
  • Nothing will happen – be positive and follow all the tips and go head.
  • I made mistakes,  as  I did trial and error. With this systematic method – you will not go wrong. I have made all the possible mistakes – so, I have already mentioned all the necessary precautions. Follow the steps and just go head.

Thenguzhal – white

Raw rice flour – 4 laddle.

Urad dal flour – 1 laddle.

The ratio is 4 : 1.

Ghee / butter/ hot oil – 1 tbsp

Salt – 3/4 tsp.

Jeera – 1 tsp.

Hing – 4 to 5 pinches.

Mix well – the consistency is still dry – but not like uppu seedai. Little wet than seedai.

Make the shapes with press and fry in low flame. The oil should be hot. Once, dropped a tiny bit of batter – it should come up immediately.


Raw rice flour – 6 ladle.

Urad dal flour – 1 ladle.

The ratio is 6 : 1.

Ghee / butter/ hot oil – 1 tbsp

Salt – 3/4 tsp.

Red chilli powder – 1 tsp or can add green chilli paste or black pepper.

Curry leaves – few.

Soaked chana dal – 2 tsp.

Also can add roasted groundnuts / grated coconut.

Hing – 4 to 5 pinches.

Mix well – but the maavu should be very smooth it takes more water than thenkuzhal.

If you make thattai – by pressing with fingers – it is a very cumbersome process.

Make equal size balls for the same size thattais.

Keep it on the cloth and keep a plastic cover (oiled) and press it with a flat bottomed bowl. This will give a even and thin thattai. Even and thin thattai will be very crispy.

Vella Seedai

Raw rice flour – 10 ladle.

Urad dal flour – 1 ladle.

The ratio is 10 : 1.

Ghee / butter/ hot oil – 1 tbsp

Sesame seed – 1 tsp.

Green cardamon – 4 nos (powdered)

Brown sugar – equal to raw rice. ( Can use jaggery)

Method :

  • Melt the sugar with one or 2 tbsp of water.
  • Allow the mixture to boil – no need a thread consistency. Just boil nicely.
  • Add the rice flour, urad flour, sesame seed, ghee, cardamon.
  • Switch of the flame and mix well.
  • This mixture gets thicken when cooled.
  • Need to ferment the maavu for 24 hours.
  • I have made just 4 vella seedai for the blog post. The picture is of the seedai before fermenting the maavu. So the cheedai looks crisp.
  • After, fermenting – the inside will be soft and the outside will be crisp.
  • Normally, the snacks are prepared one or two days before krishna jayanti and the veela seedai batter will be made. Then, laster vella seedai will be made.
  • If you prepare the seedai the same day. The results will not be good. It will be a crisp vella cheedai.
  • Vella cheedai never bursts – so no issues.
  • Roasting the flour is a must for vella cheedai – it gives good results.


Raw rice flour – wet – 8 ladle

Urad flour – 1 ladle.

Ratio is 8 : 1.

Jeera – 1tsp

Ghee / butter / hot oil – 1 tbsp.

Salt – 3/4 tsp

Mix well and add water more than thattai maavu. Add water slowly.

Make murukku. I am not an expert in making murukku. I have tried every year so it is getting better each year. I have posted it – just to motivate the viewers to try. If I can do it – all of you can do it.

See this video – she is making with boiled rice and I have made with raw rice. She is pressing with the thumb and turning to the left. But, I turn to the right. Do whichever is comfortable for you.

For thattai and Uppu seedai the ratio of raw rice and urad flour is 6 : 1.

For Murukku – 8 : 1.

For Thenguzhal – 4 : 1.

For vella cheedai – 10 : 1.

The water content varies.

I forgot to take the batter picture of murukku. It is still softer than thattai.

Can you believe by changing the ratio of rice, urad dal and water – we get so many different taste and coloured snacks.

Why are we making these different snacks with the same ingredient (white rice flour) for krishna jayanti ?

May be – to make us understand that we are all looking different like these snacks with different colours and taste but we are all made of the same ingredient the pure soul.

We might hurt others or push others or envy others or find fault in others – to come forward. We are doing this because of the desire to excel or recognition. Finally, all of us are pure and we don’t like to hurt anyone.

If we understand this and keep thinking about it ; one day we will realise it. Then, we will be able to forgive everyone’s bad actions – as they did it – because of the desire and not intentionally.

Govindam Paramanantham, Govindam Paramanantham. The day govinda makes us realise this truth we will be good with everyone. Lets, make this elaborate process of making these snacks every year and keep pondering on it. It will happen one day (What we think always comes true) .

All the best………………………….Happy Krishna Jayanthi.

Also see the article – Grow up from Blind rituals (Krishna Jayanthi).

Note :

This does not mean – those who do the poojas blindly have wasted their time. Actually, they have better utilised their time in the sense, if they had not done the pooja – they must have spend the time with the world outside and collected more desires. This blind pooja  – atleast saved them from collecting more desires. Pooja activities keep us occupied and this is the only activity which brings calmness and does not give more desires. This naturally reduces our aggressiveness and brings in sincerity and vairagya.


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