Vella Seedai / Sweet Seedai / Krishna Jayanthi recipes

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 .

vella seedai / sweet seedai / Krishna jayanthi recipes

vella seedai // sweet seedai

A quick video to show the method ..

 

 


Print Recipe
Vella Seedai / Sweet Seedai / Krishna Jayanthi recipes
Krsihna Jayanthi , Janmaashtami is not complete without making salt seedai and vella seedai , vella means jaggery or sweetness. This is a easy recipe using only ready made store bought flours, so saves a lot of time for the late comers to the festival preparations, this is an incredible way of making last minute prasadam for the Lord without compromising on quality .and taste . Give it a try
vella seedai // sweet seedai
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cups
Ingredients
vella seedai // sweet seedai
Instructions
  1. first roast both flours , in a pan till lightly warm , not to change colour , this ensures that the seedai will not burst in oil .
  2. first roast both flours , in a pan till lightly warm , not to change colour , this ensures that the seedai will not burst in oil .
  3. meanwhile , melt jaggery in a pan , by adding just enough water to cover jaggery and filter if need be . the jaggery should be melted to such a consistency that it appears sticky but will not form a string , so remove at that stage .
  4. now in a bowl , add the sieved flours, grated coconut , cardamom powder, sesame seeds, mix well . add the melted ghee , again mix well , with fingers or a spoon to make the mixture look crumbly and well coated with ghee.
  5. add the hot jaggery syrup to the bowl , add slowly with one hand , mix with the other . this method ensures that you dont end up adding too much jaggery syrup in the mixture and ending up with loose seedai mixture, which means you will miss the proportions if any flour adjustments are made
  6. it is better to keep the dough which should be like chapati dough , smooth , coverd for at least 10 minutes . heat oil in a pan and keep flame at medium , once oil has heated well, test by dropping one small ball . it should sizzle .
  7. Make remaining sweet seedai balls by making smooth small balls, drop in oil one by one , not too many . keep turning in oil with a spatula, to ensure the seedai cooks well uniformly , it will not burst , dont worry . remove when it appears dark but not scorched.
  8. drain on a colander and note the vella seedai will become more crispy after cooling and also cracks have appeared , which is perfectly normal . enjoy Krishna Jayanthi by making sweet and salt seedai as neivediyam .
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