Inippu Seedai Recipe – Sweet raw rice balls

Seedai has been a bit challenging snack for me. The 2 main reasons are deep fry and texture of the seedai. Somehow, I gathered some confidence and prepared uppu seedai. Vella seedai for still more trickier than uppu seedai. Vella seedai will come too hard or when put it in oil everything will dissolve in oil. When followed this ratio, it was perfect. The step by step procedure to prepare vella seedai is as follows.

INGREDIENTS

1. Raw rice flour –  2 cups
2. Urad dal flour – 2 tsp
3. White sesame seeds – 4 tsp
4. Butter – 3 tbsp
5. Coconut – 1/2
6. Jaggery – 2 cups
7. Cardamom – 4
8. Oil – To deep fry

PROCEDURE

1. In a pan, add jaggery and water. (The water should just cover the jaggery).
2. Heat it till the jaggery dissolves completely.
3. Turn off the flame immediately. Strain the impurities.
4. In a mixer grinder, add coconut pieces.
5. Grind it.
6. In a kadai, dry roast the raw rice flour. Set it aside.
7. Dry roast the urad dal flour in the same kadai. Set it aside.
8. Add coconut to the kadai. Dry roast it for few seconds.
9. In a mixing bowl, add raw rice flour and urad dal flour.
10. Mix it well.
11. Add coconut and melted butter to it.
12. Mix it well.
13. Sieve it well.
14. Now add the jaggery water little by little.
15. Knead it into a soft dough.
16. Take a small portion of the dough, roll it into a ball.
17. Heat oil in a kadai.
18. Drop one ball to check whether oil is ready.
19. Now, drop a bunch of seedai at one shot.
20. Deep fry it well on both sides.
21. Drain the excess oil on a tissue paper.
22. Allow it to cool. Store it in an air-tight container.

NOTE

1. To avoid seedai from bursting, do not roll the seedai tightly with pressure, do not roll smooth also. Do not roll it into a perfect round shape.
2. Also, the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste.
3. Make sure you sieve the flours properly.
4. After sieving, do not waste the coarse rice, You can use it while grinding second batch or even for drawing maakolam.
5. Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting.
6. Do not fry the rice flour until it turns in colour. Just heat it up. That’s enough.
7. You can add a tsp of coconut oil while making the dough for extra flavour.
8. Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
9. 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.
10. Just roast the flours lightly as mentioned without changing the colour.

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