Quick fix diwali recipes

Quick fix diwali recipes

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Monday, August 6, 2012

VELLA SEEDAI | VELLA CHEEDAI RECIPE | GOKULASHTAMI RECIPES

 

  For me preparation of Vella seedai is always tricky and to be more honest it failed me many times either the vella seedai will come too hard or when i put it in oil everything will dissolve in oil. For the past 4 years i have never attempted to make vella seedai and last Saturday a sudden thought came into my mind that i should try making Vella seedai. So I started immediately and the entire process went on well and i clicked stepwise pictures and when the final stage of putting in the oil came, everything went into a disaster!! Yes they all get dissolved in the oil.
   I felt little bad , but i never gave up. Again I made a fresh batch following a few tips from my friend’s mom who is here. To my surprise i got perfect  Vella Seedais and now i can happily say that i can make Vella seedais too!!
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INGREDIENTS:(YIELDS- 35 TO 40 SEEDAIS)

RICE FLOUR 1 CUP
URAD DAL FLOUR 1 TBLSP
JAGGERY 1/2 CUP
BUTTER 1 TBLSP
SESAME SEEDS 2 TSP
GRATED COCONUT 1 TBLSP
CARDAMOM POWDER A PINCH
OIL FOR DEEP FRYING
VELLA SEEDAI
METHOD:
  • Roast the rice 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 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.
To make Vella Seedai:
  • In a dry pan roast the sesame seeds and grated coconut till they become golden brown colour.
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  • In a wide bowl add the roasted rice flour and urad dal. Add the roasted sesame seeds and butter.
IMG_6593
  • In a saucepan add the jaggery and add 2 tblsp of water to this.
  • Melt the jaggery and filter the impurities.
  • Add a pinch of cardamom powder and boil till it comes to a rolling boil.
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  • Switch off the flame and slowly add this to the flour mixture and mix this gently with the spoon.
  • Make it into a pliable tight dough.
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  • 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 10minutes.
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  • 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.
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  • 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.
vella seedai
Tips for making perfect vella seedai:
  1. Always roast the flour and sieve them twice. This will avoid the seedai from bursting.
  2. If the jaggery is too much and the dough is little soft the seedai will dissolve in oil once you drop them.
  3. So always ensure that the dough is tight. Even you are left with a few spoons of jaggery water doesn’t matter.
  4. Never skip to roast the sesame seeds and coconut.
  5. I used the store bought rice flour. You can wash and soak the raw rice for 1- 2 hours and dry them in a towel and make flour out of this.
  6. Always cook the seedai in low flame so that it will be cooked from inside too.

    39 comments:

    1. Appreciate your elaborate explanation & perfect tutorial Jeyasri! :)

      I've never attempted making seedai at home! Yours look delicious!

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    2. They look very deicious jey..I wish I could pop few of them

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    3. Delicious cheedais,came out so well...

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    4. Wish i could grab a few from the pic, looks delicious!

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    5. Mouth watering seedai...
      http://recipe-excavator.blogspot.com

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    6. Seedai looks so crunchy and yummy dear

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    7. wow... I hv soaked rice for vella seedai and i was sure that u ll post the recipe today :)

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    8. Its new to me bt quite interesting... Will try sometime....

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    9. Perfect one! So far I tried few times most of the time it is hard or dissolves in the water congrats for ur successful attempt.. True enough making this is a process
      Very nice clicks

      Great-secret-of-life.blogspot.com

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    10. delicious dear!! inviting you tp join Fast food- Noodles http://www.easy2cookrecipes.blogspot.co.uk/2012/08/re-announcing-fast-food-event-series.html

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    11. I love it, wish I got few for munching :( too bad u emptied it so soon! :D

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    12. If I would have known earlier about ur plans of visiting simei, I would have reserved a few. We finished the entire bowl in 15 mins:)

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    13. iam drooling.. planning to start the work tomorrow:)

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    14. Lovely..never ever tried attempting this..have heard its quite tricky making this...good job...

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    15. I never tried this but yours looks marvellous dear!

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    16. I wish I can get those ...looks perfect

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    17. Getting this right is an art! Loved your presentation

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    18. would love to pop on these every now & then. Looks tempting!

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    19. Perfectly made cheedais....I have never tried my hands on making cheedais as yet...have done once in the supervision of my MIL...she always gets perfect cheedais...

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    20. My grandma used to buy these from the famous 'grand sweets' when we were kids!!!! Sigh!!!! Never knew we could make it at home so easily!! :) great job!

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    21. They look crunchy & tempting..

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    22. Looks so good and inviting !! Very eloborate explanation... Nice :)

      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,
      Sharanya
      Sharans Samayalarai
      http://vigsha.blogspot.com

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    23. These are called "bora" in Marathi meaning "ber" in hindi. I never thought that this recipe existed with any other Indians except a little community of Brahmins from Konkan region. These are made during Diwali and as a tradition as a inaugural sweet before anything else is made. They are delish and everyone loves them, but alas........ they are made only once a year.

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      Replies
      1. Thanks for the info. Even i don't know about this.

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    24. Thank you Jeyashri! My MIL wanted to make this for Gokulashtami, but wasn't keen due to her past experiences (it would always disintegrate while frying). So I looked for the recipe online and found this. I'm happy to say that we were able to get perfect cheedais by following your wonderfully detailed recipe. Thanks once again :)

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      Replies
      1. Thank u so much. Happy to know that it turned out great.

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    25. Looking yummy will try this receipe

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    26. Thanks for the receipe

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    27. Hi Jeya, Its looking very perfect... But wen I am trying to fry in a low flame even then the inside portion is not getting cruncy... please give me some tips...

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      Replies
      1. The reason may be the ball is big or the oil is less in the pan or the pan should be over crowded with seedais

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    28. Thank you very much, both seedais came out well

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    29. Thank you soooooooooo much mam...... I tried both the seedai. It's the first time for me... Came very well.. So happy... Thank you

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    30. Dear Ms.Jeyashri.. First of all god bless you loads for the good deed that you are doing. Sure, there must be countless happy homes enjoying the variety of delicacies following your blog. I myself have tried various dishes and my home is always bubbling and happy, enjoying the variety they get. For the first time in my life, I tried preparing both the cheedais, vellam and rava and they turned out amazingly wonderful. Except while frying the vella cheedai at the initial stage, it broke loose and got mixed up... I then opted to keep the remaining unfried cheedais a longer duration for the moisture to be absorbed which helped to be intact when fried later. I was so happy and felt on top of the world. The best part of your blog is, most of the delicacies are so easily and readily available and one does not have to depend or seek help from the elders for any special delicacies. Thanks to you and all our good wishes for your continuous support.

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    31. Dear Ms.Jeyashri.. First of all god bless you loads for the good deed that you are doing. Sure, there must be countless happy homes enjoying the variety of delicacies following your blog. I myself have tried various dishes and my home is always bubbling and happy, enjoying the variety they get. For the first time in my life, I tried preparing both the cheedais, vellam and rava and they turned out amazingly wonderful. Except while frying the vella cheedai at the initial stage, it broke loose and got mixed up... I then opted to keep the remaining unfried cheedais a longer duration for the moisture to be absorbed which helped to be intact when fried later. I was so happy and felt on top of the world. The best part of your blog is, most of the delicacies are so easily and readily available and one does not have to depend or seek help from the elders for any special delicacies. Thanks to you and all our good wishes for your continuous support.

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      Replies
      1. Thank you so much Ms.Usha for your nice words and wishes. Glad that you liked my recipes. Keep visiting. Thanks from the bottom of my heart

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