Vella Seedai | Sweet Seedai | கிருஷ்ண ஜெயந்தி ஸ்பெஷல் வெல்ல சீடை | Bindu...

Vella Seedai
is another Important Prasad we prepare on the auspicious day of Gokulashtami
(Krishna Jayanthi). Rice flour is concocted with jaggery and cardamom and
dumplings are made and deep fried to make this yummy Vella Seedai.

Vella Seedai or sweet Seedai is one of the important neivedhyam dish for
Krishna Jayanthi festival and Thirukarthigai festival. This is one of the
trickiest dish. We need to be cautious to prevent the seedai from getting
dissolved or burst. So now let’s focus on how to make this yummy and crunchy
vella Seedai.

INGREDIENTS

·        
1 Cup Homemade Rice Flour

·        
1 tbsp Urad
Dal Flour

·        
1 tbsp
ghee

·        
½ Cup Grated
Jaggery

·        
¼
cup water

·        
1 tsp Sesame
Seeds

·        
2 tbsp Grated
Coconut

·        
¼ tsp Cardamom
Powder

·        
Oil For
Deep Frying

INSTRUCTIONS

1.   
Add
2 cups of raw rice in water and soak it for 2 hours in water. After 2 hours
drain the water and add in a mixer jar, blend it to powder. Seive the flour and
make sure there are no coarse particles in it.

2.   
Heat
a pan and dry roast the rice flour in low flame for couple of minutes. Do not
fry the rice flour till they become over burnt. Just heat the flour till they
are hot and if you take a pinch of rice flour you should be able to draw line
or put little kolam.

3.   
Dry
roast urad dal and blend it to powder, then sieve it.

4.   
Take
the roasted rice flour in a mixing bowl along with uraddal flour. Dry roasting
is an important step in vella sedai preparation. Do not use freshly ground rice
flour as it contain some moisture which will make the seedai to burst. You can
also use store bought rice flour. IF you are using store bought rice flour,
then dry roast it for couple of minutes and then sieve it and again dry roast
it for another couple of minutes without burning the rice flour. 

5.   
Take
a pan, add sesame seeds and grated coconut and dry fry them till they become
golden brown color. Add these fried sesame seeds and grated coconut to the rice
flour along with ghee. Mix everything well.

6.   
Take
grated jaggery in a bowl and add water just to soak the jaggery. I have added 2
tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this
jaggery juice through a strainer to get rid of sand and other impurities

7.   
Add
the strained jaggery juice to a pan and keep in flame till it comes a rolling
boil. We don’t need any string or solid consistency. Add this jaggery juice to
the rice flour and mix the rice flour well with a ladle or spoon. If the dough
is loose and soft then the seedai will dissolve in hot oil. So when you get a
tough pliable dough then stop adding the jaggery syrup. Sometimes we might end
up with dry dough where we may need to again sprinkle warm water and make it
little soft. If the dough is too dry, then also the seedai will start to
dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.

8.   
Make
gooseberry sized balls out of the seedai dough. Keep it aside for few minutes
before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough,
just drop a single seedai ball into the oil and in low flame deep fry them.
Check if the seedai is not getting dissolved or not getting burst in the oil.
If it does we may need to alter the seedai mixture. 

9.   
When
you are sure that the seedai is not getting dissolved or burst, then drop 4-5
seedai in one batch and in low flame deep fry them till the seedai are crispy
and light golden brown color. 

10.  Remove the crispy seedai from flame
and place it in a paper towel to drain the excess oil

11.  Yummy and crispy vella seedai is now
ready for neivedhyam or for serving.

https://youtu.be/cGJAF2iTNts