Uppu seedai / salt seedai and vella seedai / Sweet seedai are absolute must for KrishnaJayanthi ..as these are rarely prepared on other days. Whereas all other sweets and snacks are made either for Diwali or an Indian festival .
Another reason many of us are no so eager to prepare this on other days, as the authentic traditional recipes calls for longer procedure . It is assumed that these savories can be made only following the traditional method of soaking rice for few hours , then draining and air drying for an hour , then pounding it or powdering in mixie , sieve it twice and finally roast the flours for all snacks purposes . there is nothing like these authentic ways . The present generation lives in a fast world , where one cannot spend hours in kitchen . The advantage of of having ready to use good brand of flours is unbeatable for those pressed for time . All the snacks and savories that i have posted in the blog are made using only store brand flours , just to encourage these youngsters to keep trying to make such traditional snacks by using shorter method . I would also stress that one needs to follow the traditional methods too when you get the time and see the difference in texture, taste and quality .
So to the recipe for vella seedai / sweet seedai . Two main ingredients used are rice flour and udad dal powder , both can be made at home or bought from store .
Two key points to note is that roasting and sieving twice will help to give you perfect seedai without bursting .
The rice flour should be roasted till just warm , not too hot . this flour to be sieved twice till very smooth and fine . Udad dal to be roasted , powdered and sieved twice to remove bigger grains .
These two can be stored separately to make many such savories . I have used store bought good brand of raw rice flours which is sold for making snacks and making modaks too . Udad dal flour also i have bought from store, roasted and used in recipe .
A quick video to show the method ..