Ingredients:
- Raw rice – 1 cup
- Urad dhal flour – 1 tsp
- Ghee/ clarified butter – 2 tsp
- white sesame seeds- 1 tsp
- cardamom powder – a generous pinch
- Salt – a pinch
- Water – as req
- Oil – to deep fry
Procedure:
Making urad dhal powder:
- Dry roast the urad dhal in a pan, until nice aroma comes out. Cool completely and grind it very finely. Sieve the flour and store it in an air tight container for long shelf.
Making Seedai:
- Wash and soak the rice at least for 2 hours and drain it completely and spread over any clean cloth. Allow it to absorb the excess water.
- Grind it very finely and sieve the flour to take any lumps and keep aside.
- Meanwhile heat some oil for fying.
- Heat a heavy bottomed kadai, roast the rice flour. ( do not over roast the flour)
- Place a sauce pan, add grated jaggery and bring it to boil. Filter the jaggery water and keep aside. (do not proceeding to jaggery syrup-one string consistency)
- Now place a wide mixing bowl, add rice flour, urad dhal flour, salt, cardamom powder, sesame seeds, ghee/clarified butter. Mix roughly
- Now add jaggery water to the dry mixture, mix thoroughly. Add water if desired to form a soft pilable dough.
- Cover the dough with a damp cloth.
- Take about baby gooseberry size dough and make into ball shape. Just make the ball roughly, we don’t need any perfect shapes. Here and there cracks would do better.
- Repeat the same process for rest of the dough and drop into the sides of the pan gently, do not over crowd the pan.
- Stir occasionally, once the sizzle sounds off
- Place the delicious “VELLA SEEDAI” over the paper towel to drain off excess oil.
- Cool completely and store it in an air tight container
NOTE:
- Always keep away from oil once you drop the seedai’s into the hot oil, chances are there to burst ( sometimes)
- Ever don’t try to make perfect shape balls.
- Always fry the seedai’s on low-medium flame.
