Roast the rice flour and urad dal flour in a dry pan on low flame . Be careful not to change the colour. Roast for 1-2 mins.
Sieve this flour and roast it again. Repeat this process twice.
Be very careful not to over roast the flour by changing the colour. Keep it aside.
To make Vella Seedai: Home made rice flour 1 cup Roasted urad dal flour 1 tblsp Jaggery 1/2 cup Butter 2 tblsp Sesame seeds 1 tsp Grated coconut 2 tblsp Elachi powder a pinch Oil for deep frying Ghee 1/2 tsp Video for vella seedai Method: To make Urad dal flour:
Dry roast 4 tblsp of urad dhal in a pan. Just roast till golden brown. When it is cool, make it a fine powder in a mixie. Sieve the flour twice. Keep the flour in a airtight container till you use.
In a dry pan roast the sesame seeds till they become golden brown colour. Add it to the sieved flour.
In a dry pan roast the coconut till they become golden brown colour. Add it to the sieved flour.
Add butter and cardamom powder to this. In a saucepan add the jaggery and add 2 tblsp of water to this. Melt the jaggery and boil till it comes to a rolling boil.
Switch off the flame and slowly filter the jaggery water and add it to the flour mixture and mix this gently with the spoon. Make it into a pliable tight dough.
Either you may end up in leaving a few tblsp of jaggery water or you may tend to add 2-3 tblsp of water to make it a tight dough. I added 2 tblsp of water to make it into a dough. Roll them into a small balls( slightly bigger than uppu seedai) spread them in a Kitchen towel or a newspaper as it will absorb the excess moisture.Let this sit for 10 minutes. Heat the oil for deep frying. Slowly drop the seedai balls in oil in small batches. Do not add too much in oil at a time
Keep the flame in medium low else it will not get cooked inside. When it becomes nice brown color take out and drain in the kitchen towel.
Repeat the same process for the rest of the dough. When it is completely cool store this in a airtight container. It is common to get cracks in vella seedai after it is fried.
Tips for making perfect vella seedai: I’ve never attempted making seedai at home! Yours look delicious! Great-secret-of-life.blogspot.com Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies I havent tried it yet.. I shall def try your recipe and let you know your feedback… I am new to your space, happy to follow you 🙂 Do check my blog when you find time.. Cheers,SharanyaSharans Samayalaraihttps://vigsha.blogspot.com Whether it will come crispy. Generally they are asking me to wait for five to six hours after mixing the dough. is it the procedure. pls reply me quickly
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