Vella Seedai

This dish is made especially for the Gokulashtami festival.Gokulashtami or Janmashtami is the Hindu festive celebrated in a grand manner all over India. This day normally falls on the eighth day after Aavani Avittam ie, ashtami thidi of Tamil month Aavani. This day marks the birth of Lord Krishna.

In the evening of this day,people decorate the entrance of their homes with kolams and drawing the baby Krishna's feet imprints that mark the entrance of the Lord to their houses.

Lord Krishna is said to be fond of butter and sweets and this day they prepare all sweets that are Lord Krishna's favourite.

This is pretty popular snack in South India.

The word "Uppu" in tamil translates to "Salt "Salt" to depict the savory version of this dish since a sweet version exists.

Method

Method of making Vella Seedai : Sweet Receipe.

Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.

Heat jaggery with 1/4 cup water and boil until it dissolves.

Filter it to remove any impurities.

Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough.

Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.

Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.

Tips for avoiding seedai burst: Do not roll tightly with pressure, donot roll smooth.

Make sure you sieve the flours properly.

Prick the seedais with a tooth pick or pin.

Do not fry the flours until it turns in colour. Just heat it up. Thats enough.

You can add a tsp of coconut oil while making the dough for extra flavour.

Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day...

The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.

Just roast the flours lightly as mentioned without changing the colour