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Vella Seedai Recipe

Vella Seedai is a popular Indian Snack
Author :
 
On :
Thursday, 3 September, 2015
Category :
Family Friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3.5 based on 100 votes
3.5

A traditional krishna jayanthi recipe made with rice and jaggery. The vella seedai is a mildly sweet alternative to the more popular salted seedai.

Ingredients

  • 1 cup - Rice flour
  • 1 tbsp - Urad Dal flour
  • 1/2 cup - Jaggery
  • 1 tbsp - Butter
  • 2 tsp - Sesame seeds
  • 1 tbsp - Grated Coconut
  • 1/4 tsp -Cardamom powder
  • Oil for Deep Frying.
  • How to Make Vella Seedai:

    1. Roast the rice flour in a dry pan on a low flame for 1-2 mins.
    2. Sieve the flour and roast it again.
    3. Repeat this process twice.
    4. Keep it aside.
    5. Now dry roast 4 tbsp of urad dhal in a pan until golden brown.
    6. Let it cool and grind it into a fine powder in a mixie.
    7. Now sieve the flour twice.
    8. Keep the flour in an airtight container till use.
    9. Now dry roast the sesame seeds and grated coconut in a pan until golden brown.
    10. Combine the roasted rice flour and urad dal in a bowl and add the roasted sesame seeds and butter to it.
    11. Now mix the jaggery and 2 tbsp of water in a pan. Melt the jaggery and filter the impurities.
    12. Now add a pinch of cardamom powder and boil it.
    13. Switch off the flame and add this slowly to the flour mixture and mix well.
    14. Now knead it into a pliable tight dough.
    15. Roll the dough into small balls. Spread them on a Kitchen towel to drain the excess moisture.
    16. Let it rest for 10 mins.
    17. Now heat the oil for deep frying and gently drop the seedai balls in the oil in small batches.
    18. Do not add too much in oil at a time.
    19. Fry on a medium flame until brown.
    20. Drain on a kitchen towel.
    21. Repeat the same process for the remaining dough.
    22. Let it cool.
    23. Store in an airtight container.
    24. Recipe courtesy: Jeyashri's Kitchen



     

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