We make two main variety of seedai during Krishna Jayanthi festival - uppu and vella seedai. Vella seedai is the sweet version made with jaggery and rice flour.
Makes 25 - 30
Ingredients Required:
Rice Flour -1 cup
Urad Dhal Flour - 2 tsp
Grated Coconut - 2 tblspn
Jaggery - 1/2 cup
Sesame Seeds - 1 tsp
Butter/ghee - 1 tblspn
Water
Oil for deep frying
Take a vessel, break the jaggery into small pieces and add 3 tblspn of water and heat on low heat till the jaggery is melted.
Filter the jaggery water and add the water to the flour mixture.
Add the grated coconut, sesame seeds, and ghee.
Knead into a soft pliable dough and add water if required.
Heat oil in a kadai in medium heat.
Meanwhile, make small balls, little bigger than a normal seedai and set aside.
When the oil is ready for frying, drop 5 -6 balls in the oil. Reduce the heat to Low - Medium and fry for 5 minutes or till the balls become brown in color.
Drain from the oil, place on a paper towel so the extra oil gets absorbed.
Store in a air tight container.
The size is slightly bigger than uppu seedai.
Ingredients Required:
Rice Flour -1 cup
Urad Dhal Flour - 2 tsp
Grated Coconut - 2 tblspn
Jaggery - 1/2 cup
Sesame Seeds - 1 tsp
Butter/ghee - 1 tblspn
Water
Oil for deep frying
How to make?
Sieve the rice flour and the urad dhal flour into a mixing bowl.Take a vessel, break the jaggery into small pieces and add 3 tblspn of water and heat on low heat till the jaggery is melted.
Filter the jaggery water and add the water to the flour mixture.
Add the grated coconut, sesame seeds, and ghee.
Knead into a soft pliable dough and add water if required.
Heat oil in a kadai in medium heat.
Meanwhile, make small balls, little bigger than a normal seedai and set aside.
When the oil is ready for frying, drop 5 -6 balls in the oil. Reduce the heat to Low - Medium and fry for 5 minutes or till the balls become brown in color.
Drain from the oil, place on a paper towel so the extra oil gets absorbed.
Store in a air tight container.
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