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Vella seedai:
Rice flour 1 cup
urad flour 1/8 cup or 2 tbsp
coconut cut 2 tsp
jaggery 3/4 cup
sesame seed 1/4 tsp
water for syrup 1 karandi
Dry fry the flours till it is red color without stopping. Once done, sieve them well.
Make syrup with jaggery & water until you get ILAMPAGU. When you get that consistency, take the vessel away from the stove and put the flours, coconut, sesame and mix well. If water is not sufficient, can sprinkle hot water on the flour to make dough. The final dough should come like a ball just like uppu seedai.
Start making balls and heat the oil in a vanali. Once it is hot, just follow the same instructions as given in the vella seedai. Pour seedais and keep in medium.
When the oil sound completely stops, take them away. If you feel it is getting darker, change the stove to med to high low.
This seedai will be crispy outside and soft inside.
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Hello Kavitha,
I was talking to my cousin who is in US itself and she is very good in making our traditional sweets and advised that making regular balls will not cause any explosion.
Many of her recipes I have tried and came out well too. So, soon, I am going to give a try. Atleast, I want to make myself clear.
Becoz, if you dont make regular balls, particularly for vella seedai, the cracks may form all over the seedai though the taste is good. Anyways, will let you know the result whenever I try.
Bye.
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Hello R,
After thinking abt store bought seedais i also planed to try atleast 5 to 10 uniform balls. I am happy u talked to ur cousin. I tempted to try rightawy but don't have urad flour. Definatly will try next week and let you know. I am going to use 'cover the vessel' tip to avoid any explotion.Since this is going to be my first time..little scared.
But is she advised to make uniform balls for kara seedai too?
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Hi R
Made Uppu seedai just now and it has come out very very good..No"incidents" in the kitchen,thankfully..I roasted the flour for close to 20 mins (Started to check for lines right after 5 mins). :) Thats y i timed it.Forgot to strain the salt but did clean the jeeragam cos it had impurities in it.The taste was exactly like i remembered and it came out cripsy.
The flour i made had cracks in it so for the first batch it was a "BIT" hard to bite on the outside but once u break it down it tasted good.
So added little water to the dough for the second batch and that was marginally better.
I added water to the third batch too but haven't checked the taste of it since the quantity is less..Taste paakaren nu finish ayidum polarku. So Saving for my husband.
If u feel there might be any other reason for the outer hardness please let me know..There is always room for improvisation.
Considering this is my first effort am extremely happy and satisfied with the way it has turned out.So many thanks to u for posting the recipe.I love it..
I was about to ask u for vella seedai but stopped myself cos i din't want to tire u out..Double my thanx for that too..
GVB
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R wat do u mean by regular balls?We can use both our hands to make the seedai?(Both uppu and vellam)
Wat is "ilam pagu"?I have never tried with jaggery..How will the Padham be?
Thanx.
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Hi gvb,
First of all congrats on yr success in the first attempt. My opinion is seedai is not like other savories; a little challenging one. When I did the first time, the same problem had happened. By experience only, you will be an expert, no.
The surprising thing you know is initially I thought that there was a mistake with my measurement and that was why I was not getting good seedais!! But, when I asked my paati or mother or any of our previous generations, they all repeated the same ratios and if you look at any books which has published a couple of generations back, they would tell the same.
Then, realized it all depends on how you are kneading and adding the water to the dough. Neither it should be wet nor too dry. That is also one of the reason for the harder seedais.
If it is both crispy and hard, also you should check on the fire. Abt fire I have mentioned clearly. Is that what you have followed?
When I did first time, I kept in sim and came out hard. The second time, kept in medium and came out better than the first ones!! While putting the next batch, always, check whether the oil is hot or not since we keep them in sim. Just like how the sweet making guys use to pump the stove on and off(to increase the heat), same way.
If the dough is dry, yes that is also one reason to make it hard. For 20 mts, you fried and am little surprised. The consistency should be like "KOLAM PODARA PADHAM". If you put kolam in the rice flour, it will come with a break; but after frying, it will come without any gap like our regular kola podi. That is what I told you.
How many cups of flour did you take? The cracks is becoz of the balls you made(azhuthi uruttanam). Before posted a msg to Kavitha, checked with a couple of my cousins and they both said, they always use both palms to roll so that you will not get any crack and it will not explode. I have not tried this. As I told Kavitha, have to try one day.
guess I answered to all yr queries.
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Yes, kavitha..can use both yr hands(palms) to roll for both seedais!! Checked with other cousin too..told the same thing.
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Hi friends,
Yesterday, tried this simple pasta recipe and got a compliment from one of my favorite person(??) which is my SON; obviously, thanks to cheese!!
Eggplant pasta:
Onion 1 small
tomato 1 or tomato puree
eggplant big size quarter is enough
palak 1/4 cup
Pasta 1 cup
Heat oil, add lengthy pieces of onion, grated 2 flakes of garlic with eggplant saute them well. Add salt with haldi and when done, add tomato stir well. Add chilli powder or a combination of pepper/jeera powder, mix well. Check for salt.
Cook pasta with salt and keep aside. Take a microwaveable vessel, spread pasta as a first layer, vegetables as a second layer, grated cheese as a third layer repeat the same one more time. Microwave it for 2 mts. Yummy pasta is ready. Stir and serve.
Bye.
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Hi R,
I kept the stove at "low" for roasting..Still do u think its too long?..I did nothing but put lines to see if its coming in a line :( ..For frying the seedais kept at Medium..I dropped tiny bit of Maavu and started frying as soon as it came up..
I took 1 cup of rice flour and 2 TBSP of urad .BTW i assumed by spoon u meant TSP..Correct me if am wrong..I(u had said spoon for hing,jeera..)In the vellai seedai u have mentioned 1/8 cup or 2 Spoons..So that got me wondering.
As u said may be its the way i kneaded..I din't put that much pressure cos i thot that wud make it hard!!!I wud say i got it 80% right which is huge for me.Thanks again for posting this recipe..This is wat i'll follow from now on..
GVB
I had asked u about "Ilam paagu"??
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Sorry, gvb..did not notice the mistake. now, I have corrected them.
Abt paagu, it is like the beginning of 1 thread consistency. Should not be a single thread, but before that, if you pour a drop of paagu in the water, it will dissolve at first; after that slowly, it will slowly change which is the sign that 1/2 thread is going to start. That is the correct padham(oru madhiri izuhkum, but single thread will not form).
Abt roasting the flour, as soon as you reaches the kolam padara padham, can switch off the stove; dont have to wait till the end.
Abt kneading, dont have to put more pressure. It is just rice flour,no. Just mix all the flour evenly and make sure that it is not dry. that is all, it needs.
Bye.
