Showing posts with label Seedai. Show all posts

Sunday, August 9, 2020

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.

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

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.

Friday, October 26, 2018

Seepu Seedai | Home made Seepu Seedai | Deepavali Snacks

Seepu Seedai/Seepu murukku, a savory delicacy from chettinad region of Tamilnadu. It's a deep fried snack made from the rice & urad dal dough flavored with coconut milk. I never had this snack before until i tried on my own. It was so tasty & crunchy and had a wonderful coconut flavor.

I have been eyeing on this recipe for a while and i really love the way it's been made. Guess this kind of snacks are ideal for making as a team project, friends gather in one place, some one squeeze the dough, few are rolling the seedai and some one frying, that would be more awesome.

Back in India, in my school days, i had noticed relatives gathered in one house for making deepavali sweet & snacks. But now a days, all those things are gone but making these seedai all by myself from the start to end brings back all those memories !!!

Now coming back to the recipe, i really don't know why it's called as "seepu seedai", guess the marks on it looks like the comb(seepu means comb in tamil) mark, hence the name. And also you need the particular disc in murukku press to make this.

But i have seen from fellow bloggers that the new comb can also be used to make the marks on the dough if you haven't had that particular disc in your murukku press that i'm using today. But i guess that would be more tiresome even for a small amount of dough, so if you're a beginner, i would recommend trying these seedai only with seepu seedai murukku press.

As i said earlier, the fun part of making this seedai is shaping them and i really enjoyed shaping them. Also if you're beginners like me in making this seedai, definitely it takes lot of time for shaping them and also need lot of patience to roll them gently without merging the ridges on the seedai.

With all that being said, the end result is really worth for your patience in making them, they are super cute and taste absolutely delicious & crunchy. What else we need, right? Roll your sleeves and make this chettinad delicacy at your home for this deepavali or on any day.

Seepu Seedai | Home made Seepu Seedai | Deepavali Snacks

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Rice flour - 1 cup
Urad dal flour - 1/4 cup
Fried gram dal flour/Roasted chana dal powder - 2 tbsp
Coconut milk - 1/3 cup
Butter - 2 tsp
Salt - to taste
Water - as needed
Oil - for frying

Procedure

Measure & take the rice flour in a bowl, add the urad dal flour, fried gram dal flour and salt into it, mix it all well together.

Then add the melted butter and mix it well with the flour, then add the coconut milk into flour.

Mix it well and then add enough water to make a soft dough.

Use the seepu seedai disc(refer pic below) in the murukku press. Fill the press with dough and squeeze as straight tape on the working surface.

Cut them into 1 or 1.5 inch stripes with knife and roll them in to cylinder using the finger. Press the ends gently such that it sticks together well.

Do the same for all the dough.

Heat the oil for frying, add the rolled seedai and fry them till the "shh" sounds stops.

Drain from the oil and place it on tissue paper. Once it all cooled, store it in air tight container.

Tasty and crunchy Seepu Seedai is ready to munch.
For more snacks and chaat recipe, check out my collection here

Notes:

If the dough breaks and you can't squeeze straight lines, then add more water into dough and make it as smooth.
Cook them on medium flame for even coloring.
Coconut milk gives great flavor to this seedai.
Since we don't use any other flavoring like cumin or sesame seed, the only flavor comes from the coconut milk, so use freshly squeezed coconut milk for better flavor.

Tuesday, October 27, 2015

Home made Seedai | Thengai Seedai | Coconut Seedai | Diwali Recipe

Seedai , a deep fried savory ball made from the rice flour and other spices. In our home, Amma makes murukku & seedai for every diwali/deepavali and put it in a "thukku"(large silver vessel ) and it lasts for around 10 days and we used to keep on munching them whenever we saw the thukku :-).

Sometimes Amma used to hide the thukku otherwise we would have snacks all day without eating a proper meal. Such a fond memories they are !!!

Now coming to the seedai recipe, today i'm gonna share my mom's recipe for this seedai and for decades we're using the same procedure to make this seedai without a change.

Here in this recipe, coconut is used and it gives such a nice flavor to the seedai, since i've been eating this seedai while i grew up, i can't think of seedai without coconut flavor. They are literally addictive with a burst of coconut flavor.

Next, coming to the fear of bursting seedai, i've heard from people saying that it bursts sometimes, for me , it never bursts so far, touch wood :-). Even if you're a beginner, you can make this seedai without the fear of bursting.

But please do check out the notes section on how to avoid the bursting of seedai which i learned from the elders in the family and i have followed it religiously every time when i'm making the seedai. Now let's see how to make this crunchy seedai.

Seedai | Thegai Seedai | Coconut Seedai

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 1&1/2 cup
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients

Rice flour - 1 cup

Grated coconut - 1/4 cup

Butter - 1 tbsp

Cumin seed - 1 tsp

Salt - to taste

Water to knead

Oil for deep frying

Procedure

Take flour in a bowl and add all other ingredients like cumin, coconut, butter & salt.Mix it well and it becomes look like crumb.

Add water little by little and form the dough.Keep it aside for 10 mins and then pinch a small piece of dough and roll it without applying much pressure . Do the same for all the dough. Heat the oil in the deep frying pan.

Once the oil is heated well ( if you drop small piece of dough into the oil, it should come up immediately), add the rolled dough and keep the flame in medium.

Once the seedai is cooked , the color of the seedai changed to light brown and also the "Shh" sound is stopped. For me, it takes approx 9 mins on one batch.

Remove from the oil and put it on tissue paper, once cooled, stored in air tight container. It store well for weeks at room temperature.

Related: How to make Thenkuzhal Murukku

Notes:

Roll the seedai gently, don't give too much pressure in rolling.
The grated coconut should be fine. Large piece of coconut may cause the bursting of seedai.
Here i have used store brought rice flour, but you can use the home made flour also, make sure it's fine.
The time for cooking depends on the pan size and the amount of seedai you fry in a batch.
Cook it in medium flame for crispy seedai.

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Sunday, August 9, 2020