Vellai Seedai Recipe

step 1

• STEP 1.Soak 1 cup raw rice for 2 hours. Strain the water. Spread out the rice on a kitchen cloth towel and leave it to dry completely overnight.

step 2

• STEP 1.In a grinding jar add 1 cup soaked and dried raw rice and blend to make a fine powder. Empty the rice powder into a bowl and keep aside.

step 3

• STEP 1.Preheat a pan and add 2 tbsp whole white urad dal. Saute and roast on medium heat till the dal turns golden do not let it turn brown. Add 1 tbsp roasted gram dal and toss for 30 seconds.

step 4

• STEP 1.Add the roasted dals into the grinding jar and blend to get a fine powder. Keep aside.

step 5

• STEP 1.In a pan add 2 tbsp water, ½ cup jaggery and dissolve till mixture is smooth. Bring to a brisk boil for 2 minutes. Turn off the what and allow the syrup to cool.

step 6

• STEP 1.Preheat a pan and add 1tbsp sesame (til) seeds and roast for 30 to 40 seconds, then add ¼ cup freshly grated coconut and roast for another 30 seconds and turn off the heat.

step 7

• STEP 1.To assemble the vellai seedai, in a large mixing bowl add the rice flour, the dal flour, 1 tsp cardamom (elaichi) powder and the coconut and sesame seeds. Mix the dry ingredients together.

step 8

• STEP 1.Next add 2 tbsp ghee and mix. Combine it till a coarse crumb texture is reached.

step 9

• STEP 1.At this stage add the jaggery water and knead it to make a smooth dough. If the dough is a little stick and some more flour and knead.

step 10

• STEP 1.Once the dough is ready, grease palms and portion the dough into tiny marble size balls.

step 11

• STEP 1.Place a kadai on medium heat and heat oil for deep frying. Fry 4 to 5 vellai seedai at a time on medium heat. Do not move them about too much when frying. Gently nudge the balls so that they do not stick to the bottom of the pan and so that they brown evenly on all sides. When done they should rise to the surface of the oil. Once they have turned dark golden brown remove them from the pan and drain off the excess oil