Vella Cheedai Recipe Sweet Seedai is prepared for Gokulashtami, deep fried crisp balls made with mainly rice flour, little urad dal flour & Jaggery syrup.
- 1 Cup Rice flour
- 2 tbsp Urad dal flour
- 1 tbsp Grated coconut
- 2 tsp Ghee/butter
- 1 tbsp Sesame seeds
- 1/4 tsp Cardamom Powder
- 3/4 Cup Jaggery
- 1/4 Cup Water or as needed
- Oil - For deep frying
- A pinch of Salt
Dry roast rice flour over medium heat until it is very hot. Transfer to a bowl.
In the same pan roast urad dal flour until hot and transfer.
Finally, dry roast coconut in the same pan.
Making Seedai Dough & Shaping:
In a bowl, take sifted flours, a pinch of salt, butter, sesame seeds, roasted coconut, cardamom powder and make a dough adding jaggery liquid little by little.
Mix well until you get a crumbly mixture. Make a soft dough.
Gently roll and make small balls out of the dough and dry them for 20 minutes.
Deep Frying Seedai:
Heat oil in a deep pan over medium heat. Once the oil is hot, lower the heat and drop in the balls in batches and fry.
Once the sizzling in the oil stops, remove them from oil and transfer to an absorbent tissue paper. Allow them to cool completely before storing in an air tight jar.
- Just roast the flours lightly as mentioned without changing its colour.
- The dough tends to dry faster. Moisten your hands, use little dough at a time and cover the rest with a damp cloth.
- You can also use the ratio of rice flour to urad dal flour in the ratio 8:1 measures respectively. Adding coconut grating enhances the flavour.
- Add water just to cover the jaggery. Less water the better. Add jaggery water little at a time and make a dough. If you add too much liquid, you can't shape the balls, so take care while adding jaggery liquid.
- If the jaggery liquid is not enough to make the dough, use lukewarm water to make the dough. The dough should not be too stiff nor too loose.
- While shaping Cheedai/seedai marbles, don’t press them tight. This is to avoid bursting of Cheedai while deep frying.
- Uniform heating is important for crispy seedais. Keep changing the heat between medium and low.
- Also ensure that you make small even sized balls, so that the whole batch will get cooked at the same time. Avoid making big balls as the inside will not get cooked properly.
- The colour of cheedai depends on the amount of urad dal flour and also the colour of jaggery. The colour of the Cheedai will be on the lighter side if you reduce urad dal flour and darker if you add more. Similarly, darker the jaggery colour, darker will be the cheedai.
- If Cheedai bubbles too much after you drop into oil, it indicates that the fat content in the dough is more. So, add more rice flour to the dough & knead. Increasing the butter quantity than mentioned may cause the Cheedai to dissolve in oil.