The traditional form of Uppu Seedai is a little long process of soaking raw rice, semi drying it, then powdering, seiving, then roast the seived flour and then go for the actual process of making cheedai In today's fast time, where time is a constraint,  The following method can be followed for having YUMMY SEEDAI. made quickly, yet tasty.  I also slightly varied the ingredient by adding jowar flour also to make it a little healthy dish/    Tried this today afternoon and really come out very tasty.

INSTANT UPPU SEEDAI

Ingredients:

Rice Flour                     2 cups
Jowar Flour                   1 cup
Urad Dal Powder          2 tbps
Jeera                              2 tbps 
Coconut                         1 cup
Oil                                  Required qty for frying.
Salt                                 1 tbsp  (can be varied according one's requirement and taste)


Preparation:

Take a bowl and add all the 3 flour i.e., (rice, jowar and urad dal).   Add salt, hing powder and jeera
and mix well.   Grate the fresh coconut and run in a mixer adding water.    Strain the coconut milk
into this mixture, Add the butter or ghee and mix well.   Keep adding water as required to make a thick dough.

Then take small quantity of the dough, roll into small balls and keep aside.

Heat oil in a kadai,  once oil is hot, add these balls and fry till golden brown.

CRISPY & TASTY SEEDAI IS READY.

Note:

1.   While adding these balls in the oil,  put more quantity till the entire oil is covered without gaps.           This is because,  if there is more oil and little balls in kadai, possibility of the  balls bursting can          happen.  Also instead of making balls perfectly round shape, uneven balls can reduce the risk of          bursting.

2.   Once the seedai is fried, you can see the entire balls coming to the centre of the kadai and the               bubbles sound completely stopped.  This is the right time to remove the balls from oil.

3.   Instead of Jeera, we can add, white Til or soaked channa dal also while making the dough.

4.   As my family people suffer from cholestrol, I used coconut milk instead of directly mixing grated       coconut.
\  
       The coconut residue left can be used while grinding chutney later.