Vella seedai is a sweet version of Uppu cheedai, also made of rice flour and urad dal powder but jaggary is added instead of salt. This again is a festival dish and/or as a good evening snack. The vella cheedai and uppu cheedai are the kids fav during the festival season. It is customary to make this dish for festivities especially during Janmashtami.
The process of making these dishes are similar to baking and one has to measure the right proportions to get the perfect texture and taste of the cheedais else they become very hard instead of crispy and crunchy. Believe me I have made some casual attempts of making these to find these goodies and have the hard way literally LOL.
Here I am sharing the recipe proportions that has been passed down to me ( which I took lightly till now) by my granddad that works very good for me. Its one parts rice flour to 1/8 th part urad dal powder and 1/2 tbs butter. Sesame seeds, grated coconut.Note: The rice flour is usually made by soaking rice in water for few hours and then air drying it till all the water is out. Then the rice is ground to a fine powder and sifted to get the rice flour. Here I have used the idiyappam flour which is the ready made version of the above style processed rice flour. Idiyappam flour works better for me than the regular rice flour.
Vella cheedai |Sweet Rice Marbales
Rice flour – 1 cups
Urad dal flour – 1/8th cup or 2 tbs
Butter -1/2 tbs (room temperature)
Sesame seeds – 1 tsp
Cardamom – 1-2 pods powdered
Coconut pieces – 1-2 tsp
Jaggery – 1/2 cup
Oil to fry.
- In a pan dry roast 1/8 th cup of urad dal to a golden brown color.
- Once done let the dal come to room temperature before grinding it to a powder. Meanwhile….
- Take 1 cups of rice flour and lightly fry it in the same pan. Make sure you do this in a very low flame and that the rice flour does not change color.
- Once the flour is hot to touch remove it in a mixing bowl.
- Now grind the urad dal in to a smooth flour. Sift it to remove the dal residue that is not ground properly.
- Add 1/8 th cup urad dal powder to the rice flour and add in the butter and mic it well.
- Dry roast the coconut pieces till slight aroma starts coming/
- Add the sesame seeds, powdered cardamom and coconut pieces to it and mix it well. The mix should be hold shape when held tight and should crumble when broken ( similar to the pie crust consistency)
- In a separate pan add the powdered jaggery and add enough water ( about 1/4th cup) for it to soak in the water.
- No need to boil or anything just let the jaggery dissolve in the water completely. Filter the mix and remove any impurities.
- Once the jaggary mix cools down add it to the rice flour mix and kneed it to a smooth dough. It usually is just enough jaggery water to be able to roll into small balls ( if you know how the magnetic sand is it should be similar)
- Let the dough sit for 1 to 2 hrs.
- Now heat the oil in medium heat
- Now roll the dough into small balls of almost size of cherry.
- Start frying the first cheedai batch. make sure to fry it in the same temperature of for same color and crunch.
Crispy and crunchy cheedais are ready for lord krishna and you 🙂