Vella Seedai | Sweet Seedai | Seedai Recipe

Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery. Though we don't have the custom of celebrating krishna jeyanthi at home, i had prepared a wide variety of snacks and sweets for last year krishna jeyanthi festival. 

This sweet seedai is one among them and that was the first time that i had tried my hands on vella seedai and really loved the flavor, mild sweet and crunchiness of the seedai. Although i make seedai/uppu seedai at home often, making vella seedai  is a very rare sight at my kitchen for various reasons !! But every time when i make this sweet seedai, i enjoy it to the core.

Now coming back to the recipe, it's so easy to make with the basic ingredients in a few minutes. So if you're looking for some easy sweet recipe for coming gokulashtami, do give this vella seedai a try.  

Here are few other famous krishna jeyanthi special recipes, if interested check it out.

• Kai Murukku
• Home made Butter
• Thattai
• Vella Aval/Sweet Aval
• 10 mins Microwave Palkova

And for whole collections of festive recipe, check out here. Now let's check out on how to make this sweet seedai.

Vella Seedai | Sweet Seedai

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vella seedai, Sweet Seedai, Tamilnadu Sweet, Gokulashtami recipe Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1 cup
Urad dal flour - 1 tbsp
Grated Coconut - 2 tbsp
Sesame seed - 1 tsp
Butter - 2 tsp
Jaggery - 1/4 cup
Water - 1/4 cup
Oil - to fry

Procedure

Take rice flour, urad dal flour, sesame seed, coconut in a bowl. In a pan, add the jaggery and water and let it melt completely.

In the mean time, mix the dry ingredients in the bowl well and add the melted butter into it and mix it thoroughly with the flour. Once the jaggery melts completely, strain it and add into the flour.

Mix it well, then add the needed water and make a smooth and non sticky dough.

Take a small pinch of dough and roll into balls. Heat the oil for frying. 

Once the oil is heated, add the rolled seedai in batch and cook in low flame until it becomes brown on top evenly.Remove from the oil and put it on tissue paper.

Tasty and crunchy Seedai are ready. Once it's completely cooled, store it in airtight box. 

Related: How to make Coconut Seedai/Thengai Seedai

For more krishna jeyanthi recipe, see my collections here

Notes:

• No need to check for sugar syrup consistency. Once it all melted, it's good to use.
• Crush the jaggery using hand motor & pestle / mixie before making jaggery syrup, it helps to melt easily.
• The oil temperature should be low throughout the cooking process.
• Add a pinch of dough into the oil, it should raise up slowly , that 's right temperature to fry this seedai.
• If the oil is too hot,the outside would be browned easily and left with inside uncooked.
• While frying the seedai, always stand at the safe distance from the hot oil. 
• While rolling seedai, don't put too much pressure and don't roll too tight, it might lead to bursting of seedai while frying.
• I have used white sesame seed here, but you can use black sesame seed also.
  

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Karthigai Deepam Kozhukattai | Vilakku Kozhukattai| Karthigai Deepam Recipe

Karthigai Deepam Kozhukattai/Vilakku Kozhukattai, a sweetened kozhukattai(steamed dumpling) in the shape of lamp made especially during Thiru Karthigai Deepam festival. I guess that this kozhukattai is popular in south tamilnadu particularly in Tirunelveli region only, outside of that hardly anyone knew about this kozhukattai. 

Amma makes this kozhukattai every year for karthigai deepam in addition to the pidi kozhukattai. While doing the pooja, in a large tray, we keep kuthu vilakku in the center, surrounded by this kozhukattai deepam and place it on the middle of the hallway facing the entrance. And then we keep all kind of other lamps (clay,brass and all) outside of the house.
Three years ago when i shared pidi kozhukattai recipe, i mentioned about this deepam kozhukattai, since then every year before the karthigai deepam festival, i thought of sharing this recipe here, but somehow it didn't happen. 

Since today is karthigai deepam, i had made this deepam kozhukattai ahead of time to share here, otherwise i knew i wouldn't make efforts to make this just for the sake of post here. Do give this a try on your next karthigai deepam festival, it looks so cute and taste absolutely delicious. Happy Karthigai Deepam to all those who celebrate!!!

Karthigai Deepam Kozhukattai | Vilakku Kozhukattai

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 5 
Recipe Category: Sweet | Recipe Cuisine: Indian
Karthigai Deepam, Kozhukattai, Sweet Kozhukattai, Deepam Kozhukattai,Vilakku Kozhukattai,Edible Diya Karthigai Deepam Kozhukattai/Vilakku Kozhukattai, a sweetened kozhukattai(steamed dumpling) in the shape of lamp made especially during Thiru Karthigai Deepam festival.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/3 cup
Water - 1/4 cup
Ghee - 1/2 tsp

Procedure

Measure & take the flour in a bowl, next add the karuppati along with water in a sauce pan and bring into boil.

Once the karupatti melts, add the ghee and switch off the flame. Strain the palm jaggery syrup to remove any impurities.

Add the syrup into the rice flour and make a dough.

Divide the dough into 5 equal balls, take a dough in your hand and roll into smooth ball and then make a dent in the middle with your thumb.

Next in one side of the dough, pinch it together with your thumb and forefinger, it will give you the lamp shape. Place them in the greased(i have used ghee for greasing)steamer basket. Do the same for the remaining dough.

Place it in the steamer and cook it for 10 mins.

Remove the deepam kozhukattai from the steamer and place it in a place, fill the dent with ghee & thread and put kumkum on the sides.

Karthigai Deepam Kozhukattai is ready to lit up.

Related:How to make Pori Urundai / Puffed rice balls

 

Notes:

• Don't overcook the kozhukattai, otherwise it will crack and you can't fill the dent with ghee for lighting.
• After the pooja, you can serve this as regular kozhukattai.
• Apply ghee on your hands while shaping the kozhukattai. It will make the job easy.
• Don't make the kozhukattai too thin,if there is any minor crack,then the ghee will spill through it and it's difficult to lit up.
• Instead of palm jaggery/Karupatti, you can use the regular jaggery/Vellam too
• You can use sesame oil also for lit up the lamp.
• For pooja, amma always make kozhukattai in odd numbers like 5 or 7. The given quantity gives exactly 5 medium size deepam kozhukattai.
• Before serving, gently remove the kumkum.

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Garlic Kara Sev | Sattur Kara Sev | Kara Sev Recipe

Garlic Kara Sev, a delicious savory snack made from gram flour and flavored with garlic. Long time ago, I had seen this Sattur kara sev recipe on a TV cooking show and immediately  made a note on this recipe in my drafts. 

Sattur is a small town in South tamilnadu and it's famous for its sev, kadalai mittai & inji marapa, often seen that the vendors selling them in the train when we cross sattur. But never bought any from those vendors so far. 

Though I make kara sev often at home as our snack for tea time, never tried to flavor it with garlic. Few weeks back, I tried this garlic sev  as a snack for evening tea.

It was so good and flavorful. Making this sev is  so similar to regular sev. Adding garlic truly elevates the taste and flavor in abundance. Feel like the flavor intensifies with the time, the flavor was so intense on the next day than the day that it was made.

Tips to get crunchy garlic kara sev

• Make sure to cook on medium flame so that it became crunchy without getting dark in color 
• Don't reduce the amount of amount in the recipe
• Finally store it in airtight container for keeping it crunchy for weeks

Related : How to make Butter murkku

Garlic Kara Sev | Sattur Kara Sev

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 cups 
Recipe Category: Snacks | Recipe Cuisine: Indian
Deepavali, diwali recipes, Evening Snacks, Garlic, gram flour, Kara Sev, Rice Flour, Sattur, Snacks, TamilNadu Special, Garlic Kara Sev, a delicious savory snack made from gram flour and flavored with garlic.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Chickpea flour/ Besan - 1 & 1/2 cup

Rice flour - 1 cup

Cumin seed - 1 &1/2 tsp

Butter - 1 tbsp

Garlic - 5 pods
Red Chili Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp

Salt - to taste

Oil for frying

Procedure

First peel the garlic, put it in a mixie jar and grind into paste, then add 2 tbsp of water and pulse it once and keep aside until use.

In a large bowl, add the besan, rice flour, asafoetida powder and salt.

Next add the red chili powder and cumin seed and mix it all together well.

Then add the garlic puree, melted butter and mix it well together. Add water slowly and make a soft dough.

Use the three hole disc in the murukku press and fill it with the karasev dough and close it.

Heat the oil for frying, check the oil temperature by dropping a small piece of dough, it should come up immediately. that's the correct temperature for frying karasev. Squeeze the dough into the oil.

Squeeze the dough as concentric circles in the pan and let it fry for few mins. Gently flip it over the other sides and cook till it became golden brown and also the "shh" sound stops.

Drain from the oil and place it on tissue paper. Once it comes to room temperature, breaks into 1 or 2 inch pieces as you like.

Tada, tasty and flavorful Sattur Karasev is ready.

Related : How to make Kadala mittai

Related : More Snacks & Chaat Recipes

Notes:

• Don't over crowd the pan, squeeze the dough till the pan holds.
• In the same recipe, you can reduce the chili powder and add crushed pepper corns too.
• It's super crunchy and delicious with wonderful garlic flavor.
• The dough should be soft and pilable. 
  

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Instant Unniyappam | Kerala Unni Appam | Onam Sadya Recipe

Unniyappam/ Unni appam, a delicious sweet balls made from the rice flour, jaggery & banana and flavored with coconut, cardamom and sesame seeds. Though it's one of the traditional sweet from Kerala, India, we often make them at our home as snack. 

Unni appam is a variation from neiyappam recipe. In unni appam, mashed banana is added additionally and it gives such a nice aroma and taste to this recipe. Unni appam can be prepared by either deep frying or just like me, you can use the appe pan  to control the over use of ghee/ oil.

Whenever i have well ripened bananas in hand, this unni appam or wheat flour appam or banana bread would be my chance to finish off the banana without wasting them. Though I often make this unni appam at home, i'm wondering why I haven't posted the recipe here. 

As onam festival is near by, I thought it would be the right time to post this unniappam (it's one of the dishes on the sadya menu) and made this as a snack for yesterday evening and here i'm with the post. Let's check out how to make this yummy sweet.

Related : How to make Rava Maida Paniyaram 

Instant Unniyappam | Kerala Unni Appam

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 18 small appam 
Recipe Category: Sweet | Recipe Cuisine: Indian
Instant Uniiyappam, Kerala Unni Appam, Unniappam,Snacks Unniyappam/ Unni appam, a delicious sweet balls made from the rice flour, jaggery & banana and flavored with coconut, cardamom and sesame seeds.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup
Banana - 1/2
Jaggery - 1/4 cup
Cardamon - 2 
Baking soda - 2 pinch
Coconut bits - 1 tbsp
Sesame seed - 1 tsp
Ghee - as needed

Procedure

First add the banana into mixie jar and make it as puree and transfer into the bowl.

Next add the jaggery in a pan with couple of spoon of water. Heat the mixture and let the jaggery melts completely.

Once the jaggery is melted, strain the impurities and add into the banana puree, mix it well.

In a pan, heat 1/2 tsp of ghee and add the coconut bits, roast till it starts to change its color, remove from the heat and transfer into banana jaggery mixture.

In the same pan, roast the sesame seeds until it starts to pop up and add into the banana jaggery mixture.

Then add the rice flour into it and mix it all well together.

If needed add the water and make it as thick batter like idly batter.

Let it rest for 30-40 mins and then add the cardamom powder and baking powder and mix it well.

Heat the paniyaram pan and fill half of it with ghee, then pour the batter in each hole. Let it cook on low flame for 3-4 mins and then gently flip on to the other side.

Cook till they are golden brown on both sides and remove it from the heat. Do the same for the remaining batter.

Yummy Unniappam is ready to serve.

Related : How to make MuttaiKose/ Vettu Cake

Related : How to make Madagascar bread using appe pan

Notes:

• Here i'm using big variety of banana, so i have added only 1/2. If you're using small variety, you can add one whole banana.
• Make sure that the banana is ripen well.
• Instead of completely using ghee, you can use mixture of ghee and oil or just oil too.
• If you have time, let the batter rest for 4 -6 hrs, it ferments well then, so no need to add baking powder.
  

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