Vella seedai

Preparation time : 10 minutes 

Cooking time : 20 minutes 

Method : cook in slow flame ( deep fry )

Ingredients :

Rice flour - 1 cup
Urad dal flour - 2 tsp
Jaggery - 1/4 cup
Water - 1/4 cup
Grated and roasted coconut - 1 tsp
Cardamon - 1 pinch
Melted butter - 1 tbsp
Salt - 1 pinch
Oil - 3 cups

Preparation :

Add jaggery and water .... bring them to one boil and immediately remove off flame .

Mix well for jaggery to dissolve , and run through a sieve to remove dirt and keep it aside .

Meanwhile heat oil in a deep kadai in low flame.

Now take a large bowl....add rice flour , urad dal flour , grated and roasted coconut , melted butter , cardamon powder and salt.Mix them well and now add jaggery solution.

Knead well and add water only if required.Add water drop by drop and keep kneading it simultaneously..

The dough must be so soft that finally when you roll it ......the vessel will be so clean that all the ingredients you hav added will blend well to form a smooth dough.

( Consistency similar to chapatti dough and non sticky )

Now make small balls out of the dough.... each to a size of gooseberry.

So by now the oil is ready.....now jus roll the balls into the oil slowly.....and cook in slow flame....keep tossing them to get even colour .m. Once brown in colour remove them and rest on a tissue paper to remove excess oil.

Maintain low flame through out the preparation..... finish all the balls you have in batches....5 - 6 balls in a batch.

Urad dal flour :

Take 2 tbsp and dry roast to golden brown colour in slow flame.
Set to cool .
Now grind in food processor and sieve to remove lumps.
This will yield more than 2 tsp.
Do measure and add the appropriate measurement.