Gayathri's Cook Spot: Vella Seedai

After making uppu seedai successfully, I had a batch of the seedai flour left to make the sweeter version. For Indian Cooking Challenge this month, when Srivalli asked for a recipe suggestion and I suggested this uppu seedai and vella seedai. I usually think that seedai is a bomb which bursts in kitchen sprewing hot oil all over. So I always stay away from preparing it. But after it is announced as a challenge, I tried making it with store bought flour. It turned out an utter flop. Then I tried it again with home made flour and I was so happy with the results. At that time I reserved a batch of flour for the vella seedai. Vellam means jaggery in Tamil. So the seedai which uses jaggery is known as vella seedai. This sweeter version of seedai looks somewhat like the ellu urundai we make but there are some differences. The quantity of urad dhal and sesame seeds used in ellu urundai is more when compared to this vella seedai. The difference between uppu seedai and vella seedai is, for vella seedai jaggery syrup is used for kneading the dough. Otherwise both are the same. And the seedai develops some cracks but is just fine. They turned out so crispy and delicious. This is a special recipe made exclusively for Krishna Jayanthi/ Janmashtami.

Recipe Source: Sharmi's Passions

Raw Rice- 1 1/2 cups

Grated Coconut-2 tbs

White Sesame Seeds-1 tbs

Cardamom Powder-1/4 tsp

1. Wash and soak raw rice for 3-4 hours.

2. Drain water and spread it on a clean cotton cloth and let it dry for an hour.

3. Grind it to a fine powder in mixer.

4. Sift the flour and add the granules left over with the remaining rice and grind again.

5. Repeat it until you have a fine rice flour. Discard the remaining granules left over after sifting.

6. Dry roast urad dhal until golden.

7. Grind it to a fine powder in mixer. Dry roast it until golden.

8. Dry roast the rice flour until it is very hot. There should be no water left in the flour.

9. Now combine both the flours and allow it to cool completely.

10. Sift this flour again to get rid of any more lumps. These tiny granules are the cause of explosions. So do not feel lazy about sifting the flour. Sift, sift and sift..

11. Once the flour is ready, you can either make the seedai immediately or make it another day.

12. Dry roast sesame seeds and coconut separately until golden.

13. In a bowl take flour, add butter and roasted coconut and sesame seeds.

14. Mix well until it is crumbly.

15. Soak jaggery in 1 cup of water and allow to stand for 30 minutes. When it is completely dissolved, strain the syrup into a pan and heat it until it starts bubbling. Cool this syrup.

16. Using this syrup knead the dough to smooth. You may not use up all the syrup. But reserve the remaining syrup until you finish rolling the seedai. Because if the dough dries, then you need to add tsps of the syrup to make it soft.

17. Make small balls out of the dough and arrange it on a dry cloth.

18. While shaping the balls, do not press it hard. Make it gently. Keep on rolling until there are no crease lines left on the ball.

19. Leave the balls for 1/2 an hour to dry.

21. heat oil in a pan. Drop the prepared balls in batches.

22. Keep flame medium or low while frying. This gives wonderfully crispy seedais.

23. Once the sizzling has stopped, remove from oil and allow it to cool completely.

24. Store in air tight jar.

Points To Remember:
1. If there are any granules left in the balls, they burst. So sift the flour before mixing it with other ingredients.
2. Air trapped inside may also cause the seedai to burst. So while rolling the balls, do it gently.
3. Any moisture in the balls also cause the exploding. So let the balls dry for at least 1/2 an hour before frying.
4. The dough tends to dry faster. Moisten your hands, use little dough at a time and cover the rest with a damp cloth.
4. The oil should be moderately hot. Keep on changing between medium and low. This ensures crispy and not burnt seedais.