Рецепт Vella Seedai
As mentioned in my previous post, for the past couple of months we have had so many festive celebrations going on at home. Hence an array of traditional sweet and savoury snacks have been on the menu regularly. So for this week's theme I have posted three recipes from the recent preparations at home. Today's post is one such snack (prepared during the Krishna Jayanthi Festival) that goes really well with the afternoon break. Enjoy and munch!
Vella Seedai
One of the traditional sweet prepared on Gokulashtami. Rice flour and jaggery balls.
Prep Time: 2 Hrs | Cook Time: 25 Mins | Total Time: 2 Hrs 25 Mins | Serves: 15
Ingredients
- 1 Cup Eera Arisi Mavu | Rice Flour, sieved
- 2-3 Tbsp Urad Dal Flour
- 1 Cup Vellam | Jaggery
- Pinch of Elaichi powder | Cardamom powder
- Oil, for deep frying
Instructions
Prep for Rice Flour
Soak rice in water for about 2 Hrs. Drain the water completely. Spread a clean cloth and spread the rice and air dry it for about one or two hour. The rice grains should be slightly moist and not completely dried out.
Grind this into a fine flour. Grind the rice in batches. Grind for a couple of minutes, sieve the flour, grind again. Repeat this for 2 or 3 times until you get a fine flour.
Store this in an airtight container and can be used for making most of the traditional south Indian snacks.
Prep for Urad Flour
Roast the Urad dal in a pan until it is golden brown. Cool. Grind it to a fine flour. Just like rice flour, sieve and grind until you get a very fine flour.
Prep for Seedai
In a mixing bowl, sieve the rice flour and urad dal flour again.
Add little hot water to the jaggery and melt it. Strain the jaggery to remove impurities.
In a pan add the jaggery syrup, elaichi powder and bring this to a rolling boil. Turn off the flame.
Now add this syrup little by little to the flour mix and form it into a stiff dough. If the mix is very dry, add plain hot water and make a dough. No need to knead.
Form this into small balls and let it dry for 5 minutes.
Heat oil in a Kadai on medium low flame. Do not overheat it. Drop these balls and fry until it is deep golden brown.
Drain the excess oil in a tissue paper and after it is cooled, store it in an airtight container.
Notes
While grinding the rice in a mixer, do not let the mixie to overheat. Also do not overload the rice. Grind in batches else getting a fine flour will be difficult. You need to grind and sieve a couple of times or more to get a fine flour.
The amount of water is very important in this recipe. So, please be careful while adding the water. Add little by little and enough to make a slightly stiff dough. You should be able to roll it into smooth, small balls.
You can leave the dough rest overnight (stays good up to a couple of days). It yields a more softer inside.
This post is for Blogging Marathon 45 under the theme "Tea Time snacks". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45 here.