Vella Seedai Inippu Seedai Using Instant Rice Flour

Only 3 days more for Krishna Jayanthi, so today’s recipe is going to be traditional South Indian Special vella seedai inippu seedai using instant rice flour. Last year for Janmastami  I made vella seedai for the very first time and they came out really good. This year as my MIL is with us, she suggested several tips for making vellam/jaggery seedai, also she insisted to make fresh rice flour for it. But this week my daughter started full time school and keeping me busy, so I felt comfort with instant rice flour. Will try to make and post an another version of seedai with homemade rice flour later!!!

Yields :- 50 Seedais

Ingredients

Instant Rice Flour – 1 Cup
Jaggery/Vellam – 1and1/4 Cup
Chopped or Shredded Coconut – 1 Tbsp
Sesame Seeds – 2tsp or 1 Tbsp
Cardamom Powder – 1 Tbsp

Urad dal flour – 1 tsp (optional)

Vella Seedai Inippu Seedai Method

• In a sauce pan add 3/4 cup of water to jaggery and keep aside.
• In a wide pan/kadai dry fry the flour in very low flame for few minutes, and make sure not to burn it.
• Remove flour to another bowl and dry roast the fresh coconut in the same pan till moisture evaporates.
• Transfer the fried coconut to flour.
• Also add cardamom powder and sesame seeds to it (Pic 1), mix well.
• Bring the jaggery immersed water to boil, keep stirring so that jaggery quickly dissolves in water.
• Once completely dissolved, strain the impurities and again bring it to boil.
• In medium flame boil 5-7 minutes and here no string consistency is needed.
• Just look at the stepwise picture 2 for the syrup consistency.
• Add the hot syrup in batches to the rice flour mixture (Pic 3) and when comes to little loose dough consistency, stop adding syrup (Pic 4).
• Cover loosely and keep at room temperature for 2 hours at least (I kept 4hrs).
• By this time the dough hardens (Pic 5) and you can make perfect balls out of it.
• Ifyou feel the dough is watery and you can’t make balls then adjust it with few tsps of rice flour.

• Pinch the dough and make even balls out of it.
• Spread the seedai balls over dry cloth or paper (Pic 6).
• No need to wait for the moisture to absorb, once you done with the dough, heat oil and start frying 10-12 balls in each batch.
• Start frying with first made seedai balls by that time you finish all the dough in to seedai balls the extra moisture might absorbed by the cloth.
• If you are making very small batch then rest the seedai balls over cloth for 10 minutes.
• While adding the balls the oil should be very hot and after adding the seedai reduce to medium flame, otherwise vella seedai turns dark brown soon.
• Also seedai has some cracks over outer layer and its normal.
• Drain excess oil using paper towel (Pic 7).
• These seedai are crispy to munch immediately and when stored in air tight container they turn soft by next day.
• Can store and use up to 5 days.