VELLA SEEDAI | SWEET SEEDAI RECIPE - GOKULASHTAMI RECIPES

( Recipe updated with video)

I never knew about vella seedai till my marriage and now this has become my favourite.Every year i follow my MIL’s recipe for vella seedai and uppu seedai & it comes out very well without bursting .Please refer the “Note” section for tips to avoid bursting..Usually we make the size of this seedai bigger than uppu seedai..We also make 2 “Seepaankuzhal “ (small rod shaped) in each variety which is specially meant for baby krishna .I give this to my daughter every year ..Every year i make seedai with homemade processed rice flour . This year , for a change i tried with store bought rice flour which i use for making idiyappam. I followed same recipe for both & I din’t find any big difference in taste & color.Deep frying part is important to get a nice color & uniform browning.I have given in detail under “Method”.But cracks are unavoidable .First picture is with home made rice flour & the second one with store bought rice flour . Check out the full video recipe below !

Do check out my uppu seedai recipe too !

INGREDIENTS
1 cup - 200ml

Processed rice flour  OR Store bought rice flour – 1 cup Roasted urad dal flour  – 2 tsp Soft butter at room temperature - 1/2 tbsp ( optional) Grated jaggery – 1/3 -1/2 cup ( adjust based on ur taste) Grated coconut – 1 tbsp Sesame seeds – 1 tsp Salt – a pinch Cardamom – 2 nos Water – just to cover jaggery ( around 3-4 tbsp)

METHOD

Click this LINK for processed rice flour

In a pan dry roast the flour till vapour comes out lightly.Do it in low to medium flame.Do not over roast the flour. Sieve & set aside..  In a bowl , take 1 cup of  roasted rice flour & 2 tsp of urad dal flour..Sieve them once or twice. ( This step is very important to avoid bursting) .Grind the grated coconut finely to a coarse powder.. In a pan take the grated jaggery & add little water to cover it. Heat & melt it to make a thin syrup. No need to boil it. Remove & filter the syrup to discard the impurities. Strain & add this syrup to the flour , cardamom powder , sesame seeds & grated coconut, softened butter. Mix well to make a dough.. Make sure the dough should be not be sticky.It should not have cracks.It should be thick..Add syrup accordingly. Sometimes syrup itself would be sufficient to make the dough OR u may have to add little extra water to make the dough.. Make small balls out of the dough & deep fry them in batches.Allow the balls to dry for 15-20 mins before frying..   Before deep frying check the heat of oil by dropping a pinch of dough. If it rises immediately , oil temperature is just right. Lower the flame to low & drop the seedai 4 to 5 at a  time.After u drop the seedai , do not disturb it for few seconds.( stand 2 feets away from the kadai for safety ,luckily it dint burst for me so far).If u start to stir immediately , seedai may break & dissolve in oil..After few seconds,turn it once to prevent sticking..  Always deep fry in low to medium flame to get a nice color . Keeping the flame high turns the seedai black & inside portion will not be cooked properly.U don’t have to wait till all the bubbles cease. Once the seedai turns golden brown , remove & drain in a tissue paper. Initially it tends to be soft , but it hardens & becomes crispy when it cools down..

Crunchy Sweet seedai is ready..

NOTE

First important thing to avoid bursting is to “SIEVE” the flour once or twice.. U should sieve all the flour ( urad dal flour , rice flour & gram flour if u use). Sieving the flour properly reduces 90% of bursting.. U must roast the flour slightly for few minutes in low flame if u are using homemade rice flour. Secondly u should not roll the seedai very tightly. U should roll it to a loose ball using three fingers.No problem if its not a proper round.. One more tip is to prick the seedai with a small needle to avoid bursting..Dry the seedai in a paper or towel for 20 mins before frying.. Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai.Color variations may be there slightly. But u can check whether it bursts or disperses in oil.. If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low. If Seedai bubbles too much after u drop into oil ,it shows the fat ( ghee or butter or oil) content is more..So add more rice flour to the dough & make again.. The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown ,seedai will also turn brown. Uniform heating is also important. In my observation , i feel low to medium flame is enough to get a nice color  & crispy seedais. Do check out my uppu seedai recipe too !

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