After successfully making uppu seedai, I had some of the seedai flour left over and decided to make the sweeter version: vella seedai. Vellam means jaggery in Tamil, so vella seedai is the jaggery-sweetened form of seedai. I usually avoid making seedai because it can splatter hot oil if the dough contains any moisture or hard granules. For a cooking challenge I first tried store-bought rice flour and failed, but using freshly made, well-sifted flour gave wonderful results. Vella seedai is similar to ellu urundai (sesame-jaggery balls), but uses less urad dal and sesame seeds and is kneaded with jaggery syrup instead of plain water. The seedai may develop tiny cracks as they dry, which is normal; they turn out crispy and delicious. This recipe is commonly prepared for Krishna Jayanthi / Janmashtami.
Recipe Source: Sharmi’s Passions
Ingredients:
Raw rice – 1 1/2 cups
Urad dal – 2 tablespoons
Grated fresh coconut – 2 tablespoons
Soft butter – 2 tablespoons
White sesame seeds – 1 tablespoon
Cardamom powder – 1/4 teaspoon
Jaggery – 1 cup
Oil for deep frying
Procedure:
1. Wash and soak the raw rice for 3–4 hours. Drain, spread on a clean cloth and let it dry for about an hour so it is slightly damp but not wet.
2. Grind the rice to a fine powder. Sift the flour and return any coarse granules to the mill with the remaining rice. Repeat until you have a uniform, fine rice flour. Discard any stubborn granules after final sifting.
3. Dry roast the urad dal in a pan until golden and aromatic. Cool and grind to a fine powder.
4. Dry roast the rice flour over low-med heat until it becomes very hot and any residual moisture has evaporated. Allow both flours to cool completely, then sift together to remove lumps. Proper sifting is important to avoid hard particles that can cause splattering while frying.
5. Separately dry roast the sesame seeds and the grated coconut until they are lightly golden. Set aside to cool.
6. In a mixing bowl combine the sifted rice flour, powdered urad dal, softened butter, roasted coconut, sesame seeds and cardamom powder. Mix well until the mixture becomes crumbly.
7. Soak the jaggery in 1 cup of water for about 30 minutes to dissolve. Strain the dissolved jaggery and heat the strained syrup until it bubbles lightly. Remove from heat and let the syrup cool to warm.
8. Gradually add the cooled jaggery syrup to the flour mixture and knead into a smooth, pliable dough. You may not need all the syrup; keep some reserved to re-moisten the dough if it dries while you roll the seedai.
9. Pinch small portions of dough and roll gently into smooth, crease-free balls. Avoid pressing too hard or trapping air inside. Arrange the balls on a dry cloth and leave them to air-dry for about 30 minutes.
10. Heat oil in a deep pan to a moderate temperature. Fry the seedai in small batches over medium to low heat, adjusting the flame between medium and low to ensure they cook evenly and become crisp without burning.
11. Once the sizzling subsides and the seedai turn golden, remove them from oil and drain on paper towels. Let them cool completely before storing in an airtight container.
Tips and Points to Remember:
- Sift the flour thoroughly. Any hard granules inside the balls can cause oil to spurt and make the seedai burst while frying.
- Press and roll the balls gently to avoid trapping air pockets that could burst in hot oil.
- Ensure the balls are dry before frying. Moisture will cause splattering and can prevent even frying.
- Work with small amounts of dough at a time and cover the remaining dough with a damp cloth to prevent it from drying out too quickly.
- Maintain a moderately hot oil temperature. Alternating between medium and low heat helps the seedai become crispy without burning.
This vella seedai is crisp, sweet and addictive — perfect for festive offerings and snacks.