Vella seedai recipe, sweet seedai recipe
Vella seedai recipe – A traditional and popular snack made for Krishna Jayanthi.
I make vella seedai during Krishna yayanthi and Diwali. Whenever I make a batch of uppu seedai, I’ll try to make vella seedai too. Both have a similar recipe and preparation. Prior to my marriage, I always had a liking towards uppu seedai, but never had a chance to taste vella seedai.
Later, I learned vella seedai recipe from my athai. For some reason, I like the deep brown color of the vella seedai. Now here comes the recipe for vella seedai.
Raw rice – 1 cup
Urad dal four – 2 tablespoon
Powdered jaggery – 3/4 cup
Butter (at room temperature) – 3 tablespoon
White sesame seeds – 1 tablespoon
Coconut (fresh, grated) – 1 tablespoon
Asafoetida/hing – 1/4 teaspoon
Salt – to taste
Oil – to deep fry
For making with readymade flours
Rice flour – 1 cup
Urad dal flour – 1.5 tablespoon
Jaggery (powdered) – 3/4 cup
Butter (at room temperature) – 2 tablespoon
White sesame seeds – 1/2 tablespoon
Coconut (fresh, grated) – 1.5 tablespoon
Salt – as required
Oil – as required to fry
Note. The ingredients shown will vary with the original quantity.
To make homemade rice flour
1. Pick, clean, and rinse the raw rice thrice. Soak it in water at least for one hour. Drain the water completely.
2. Spread a cotton cloth and transfer the soaked rice to the cloth. Spread the rice well on the cloth. Let the rice dry out for about an hour. The rice should be slightly moist, brittle and crisp.
3. Transfer the rice to the blender. Grind the rice until it is super fine powder. It will take about 3 minutes.
4. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. When you sieve, you will have get slight rava like mixture. Transfer them to blender and grind them along with your next batch of rice and then sieve them again.
5. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer the rice to an airtight container.
Now the rice flour is ready!
Steps to follow with store-bought rice flour
It is really important that you sieve the store bought rice flour at least twice and dry roast once. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. Repeat it twice. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer it to a large mixing bowl to make uppu seedai.
To make homemade urad dal flour
1. In a heavy-bottomed pan, dry roast the urad dal on a low flame till light golden brown and nice aroma comes. Switch off the flame and cool it down.
2. Transfer the roasted urad dal to a blender and grind it smoothly to a fine powder. Sieve the powder.
3. Let it cool down completely and transfer it to a large mixing bowl to make uppu seedai.
Now urad dal flour is ready!
To make vella seedai
1. Grate the jaggery or microwave until it breaks down to small pieces. In a saucepan, boil 3 tablespoon of water and add jaggery to it. Melt the jaggery and boil until it reaches one string consistency. When we take a drop of jaggery juice in a finger and rub it with another finger, it should form like a string. This is the correct consistency for the jaggery syrup. Now filter the impurities.
- If you want have enough time then you can also pour 1 cup of hot water to the jaggery and let it sit for at least 40 minutes. This will soften the jaggery.
2. In a mixing bowl, add rice flour , urad dal flour, sesame seeds, butter, jaggery syrup, grated coconut, asafetida and salt. Add jaggery syrup little by little if not the dough would become too soft.
3. Knead well to form a smooth dough. The dough should be smooth enough. If you add more jaggery syrup, the balls would be deep brown when fried and also tastes more sweet. I added less jaggery so my color of the seedai looks light brown.The dough should be smooth enough. Pinch a portion of the dough and shape it in the form of a cylinder. Then pinch a small portion from it and roll it in your palms to form a small ball.
4. Make small balls using the remaining dough. After making small balls, leave it in the newspaper/plate to dry before dropping in oil. Then using a toothpick, prick the balls to avoid them bursting during the frying process. In a pan, heat oil. Now slowly drop the balls into the hot oil.
5. Once you drop the balls, cover the pan using a lid such that even if the balls burst, it will not hurt you. Keep the pan covered for a minute and then remove the lid. When the seedai turns brown, remove from the oil and drain them in a tissue paper to remove excess oil. A few cracks here and there is normal, but it should not come apart.
Now vella seedai is ready! Once the seedai cool down completely, store them in an airtight container.
Roll the balls.
When you roll the balls, it should neither be tight nor smooth. The balls should be quite soft. If the balls are smooth, then your seedai have a higher chance of bursting. While rotating the balls, be gentle as possible and do not rotate them for more than 5 seconds.
Avoid frozen ingredients.
Avoid frozen coconut and butter. Fresh grated coconut is preferable. If not, make sure both the butter and coconut are in room temperature before kneading the dough.
Sieve the flour.
The small particles/grain in the flours would cause the seedai to burst, so make sure you sieve the flours well. The flours should be super fine and smooth. You should sieve the flours at least twice if they are store bought ones. Once you sieve the flour, just heat it up in a pan to remove moisture in it.
Prick the seedai.
You can prick the seedai on one side with a tooth pick.
Cover the pan with a lid.
Once you drop the balls into the hot oil, cover them with a lid for about a minute or so. Then remove the lid and continue to fry until the seedai is golden brown.
Heat the flour.
If you just heat the flours up, it is more than enough. Do not fry the flours until it turns in colour.
Color of the seedai.
If you reduce the urad dal flour, then the seedai color will be brighter. If you add more urad dal flour, the colour will turn darker.
Dry the balls.
After you roll the balls, leave it on the newspaper/plate to dry it out completely. The wetness or the moisture in the ball tend to burst.