Vella seedai

Hey guys I am here with my favourite recipe. During my childhood I used to buy this often. This seedai will be packed in thick plastic cover that you can't open it without scissors. Once I searched scissors and couldn't found it so used knife to cut open but atlast I injured my finger deeply and starts to bleed and leads to stitching in hospital. From that day I stopped buying it.

Once I found this recipe while surfing net I thought to do this and this time I won't cut my hands  instead eat those seedai after a long time.

I made this for krishna jayanthi and forget to post so sharing this with you for this diwali. Vella seedai,vella means jaggery(manda vellam) in tamil. Don't forget to read my notes to avoid the seedai from bursting.

I did this for the first time and there was no bursting disaster happened in my kitchen so happy to share my notes here with you friends.

Hope you will love it and give it a try also don't forget to share your experience.

Preparation time:10 minutes
Cooking time:30 minutes
Makes:1cup

Ingredients:

• Rice flour/pacha rusi maavu  1cup
• Urad dal flour/ulunthu podi 2 teaspoon (for more details click here)
• Sesame seeds 1teaspoon(I used white variety)
• Jaggery/manda vellam 1/2cup
• Water 1/4cup
• Butter/ghee 1tablespoon
• Oil for deep fry

Method:

In a mixing bowl,add in rice flour,urad dal flour,sesame seeds and give a good mix.
Grate jaggery and take this in a pan along water and heat it till jaggery gets dissolved. Strain this and discard impurities.
Add this to mixing bowl and melted butter and knead it to soft pilable dough. Add jaggery syrup little by little. The dough should not be runny and loose.
Take a bid pinch of dough and roll it into balls. Don't roll it too tight to avoid bursting. Just pinch the dough and roll it and it is not necessary to be perfect balls.
Place these balls either in cotton cloth or newspaper.
Leave it undisturbed for 20 minutes. Deep fry this in low flame till it becomes dark brown.
Drain the excess oil using newspaper or tissues.
Store it in airtight container.

Stepwise pictures:

In a mixing bowl,add in rice flour.

Add in urad dal flour. (for more details click here)

Add in sesame seeds.

Add in melted butter and mix well.

Grate jaggery.

Take grated jaggery and water in a pan and heat it till jaggery gets dissolved.

Strain this in a bowl and discard the impurities.

Add jaggery syrup to the mixing bowl and form a soft pilable dough.

Take a big pinch of dough and roll it to balls.Leave this undisturbed for 20 minutes either in newspaper or cotton cloth.

Heat oil in kadai.

Deep fry it in low flame till it becomes dark brown.

Drain the excess oil using newspaper or tissues.

Store this in airtight container.

Notes:

• There are only two reasons for seedai bursting.
• One is due to moisture and another is air gets locked while you roll the dough balls.
• Should not roll the balls too tightly else it will burst.
• Just pinch the dough and roll it shouldn't be perfect round shaped.
• Leaving undisturbed for 20 minutes is must because it helps to absorb the moisture from it.
• If you are doing for the first time and bit scary to do this just prick a tiny holes in the dough balls to avoid bursting.
• You must sieve both the flours to avoid bursting.
• Don't try bigger balls it won't get cooked even.
• Fry it in low flame else outer will be cooked not inside.

Stay tuned for upcoming recipes. Bye bye.