Sunday, August 13, 2017

Vella Seedai Recipe | Sweet Seedai | Gokulashtami/Krishna Jeyanthi Recipes | Seedai with store bought rice flour

Advanced Gokulashtami/Krishna Jeyanthi wishes to all my dear readers. Hope everyone is busy preparing the snacks for tomorrow's festival.  To add on to my already existing Special recipes for Krishna Jeyanthi, I am sharing the recipe of Vella Seedai today. Last Friday I managed to try this vella seedai after sending Happy to school. Though it was not very much appealing like the Uppu seedai, it tasted so good. I reserved it for Happy's after school snack and I had a feeling that she will not try any. However, to my surprise, she started eating and liked it very much. She gulped almost half of the below-presented bowl in one go 😛 and I am very happy. Let us move on to the recipe: 

Rice Flour - 1 Cup 
Urad Dal Flour - 2 tsp
Jaggery - 1/2 Cup(grated) 
Sesame Seeds - 1 tblsp 
Coconut - 1 tblsp(grated) 
Cardamom powder - 1/2 tsp 
Ghee/Butter - 1 tblsp 
Salt - a pinch 
Oil - to deep fry 
1. Dry roast the urad dal until nice aroma comes and then allow it to cool completely. Grind it to a smooth powder.
2. Sieve the powder and keep it aside.(just 2tsp is needed from this). Meanwhile, dissolve the jaggery in 1/4 cup of water by heating it.
3. When the jaggery is dissolved completely and thickens a bit, switch off the flame. No need for string consistency. Now strain the jaggery syrup and keep it aside. Dry roast the rice flour until it starts fuming. The colour should not be changed. Transfer it to the mixing bowl and add the sesame seeds.
4. Also, dry roast the grated coconut until the moisture evaporates. Add it to the flour. Along with this add the cardamom powder, ghee/butter and a pinch of salt.
5. Mix it all together and the flour looks crumbly now. Add the jaggery solution slowly and start making the dough.
6. If required add a little water and make a smooth dough.(similar to chapathi dough). Make small balls out of the dough as shown below.
7. Heat oil in a kadai and fry the prepared seedai in batches. Fry until it is deep brown in colour. Fry in medium low flame. Drain it in the kitchen tissue and store it in an air tight container.

Serve the crunchy and yummy sweet seedai.
Points to remember:
  • I used store bought rice flour. You can follow the below procedure to make homemade flour: Wash and soak the raw rice in water for a minimum of 2 hours. Then drain the water and spread it on a clean cloth to drain excess water. Grind it to a fine powder in a mixer. Sieve the flour and the rice flour is ready.
  • If you need mild sweetness then use only 1/4 cup jaggery.
  • While rolling, don't roll it tightly. This lets out the moisture and prevents the seedai from bursting.
  • You can roast the sesame seeds as well for a minute.
  • Since jaggery is there in the dough, it browns faster. So fry it in low medium flame. If not the outer portion will be darkened quickly leaving the centre uncooked.
Warm Regards,
Happy's Cook - Divya

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