Vellai Seedai Recipe – A Delicious South Indian Snack for Krishna Janmashtami
Vellai Seedai, a traditional South Indian snack, is a crispy, savory treat that is commonly made during Krishna Janmashtami, the festival celebrating Lord Krishna’s birth. Made from rice flour, urad dal, roasted gram dal, sesame seeds, and jaggery, Vellai Seedai is a delightful snack that offers a perfect blend of sweetness and crunch. It’s crispy on the outside, soft on the inside, and simply irresistible. The recipe involves frying small, marble-sized dough balls until they turn golden brown, making it a great addition to your festival spread. Below is a detailed recipe with easy-to-follow instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed) | 1 cup |
| White Urad Dal (whole) | 2 tablespoons |
| Roasted Gram Dal (Pottukadalai) | 2 tablespoons |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Fresh Coconut (grated) | 1/4 cup |
| Jaggery | 1/2 cup |
| Water | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Sunflower Oil (for deep frying) | As needed |
Nutritional Information
The nutritional values for Vellai Seedai can vary depending on the exact portion size, but here is an approximation for one serving (1 ball, out of 40 servings):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~60 kcal |
| Protein | ~1g |
| Fat | ~3g |
| Carbohydrates | ~8g |
| Fiber | ~0.5g |
| Sugar | ~3g |
| Sodium | ~1mg |
Prep Time: 700 minutes (includes soaking and drying rice)
Cook Time: 20 minutes
Total Time: 720 minutes (12 hours)
Servings: 40
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Step-by-Step Instructions to Prepare Vellai Seedai
1. Prepare the Rice Flour
- Soak the Rice: Begin by soaking the rice in water for about 2 hours. Once soaked, drain the water completely.
- Dry the Rice: Lay the soaked rice on a clean kitchen towel and allow it to dry overnight.
- Grind the Rice: Once the rice is dry, grind it into a fine powder using a wet stone grinder or a mixer. Set this rice flour aside for later use.
2. Roast the Lentils
- Roast the Dals: Heat a heavy-bottomed pan over medium heat. Add the white urad dal and roasted gram dal (Pottukadalai) to the pan and roast them until they emit a roasted aroma.
- Grind the Dals: Once roasted, allow the dals to cool slightly and then grind them into a fine powder. Set this dal flour aside.
3. Toast the Sesame and Coconut
- Toast Sesame Seeds: In the same pan, lightly toast the sesame seeds for a few seconds until they release a nutty aroma.
- Toast the Coconut: Add the grated coconut to the sesame seeds and toast together for another 30 seconds. Turn off the heat and set this mixture aside.
4. Prepare the Jaggery Syrup
- Make the Jaggery Syrup: In a small saucepan, add the water and jaggery. Heat it over low flame, stirring continuously, until the jaggery dissolves completely in the water. Let it come to a brisk boil for a few seconds, and then turn off the heat.
5. Combine the Ingredients
- Mix Dry Ingredients: In a large mixing bowl, combine the rice flour, dal flour, toasted sesame and coconut mixture, cardamom powder, and ghee. Mix everything together until the mixture resembles a coarse crumb texture.
- Add Jaggery Syrup: Slowly add the jaggery syrup to the dry mixture. Gradually knead the mixture to form a soft dough. If the dough is too dry, you can add a little more water to bring it together.
6. Shape the Dough into Balls
- Grease Your Hands: Lightly grease your palms with ghee to prevent the dough from sticking.
- Shape into Balls: Take small portions of the dough and roll them into marble-sized balls. Place these balls on a tray or plate.
7. Fry the Vellai Seedai
- Heat the Oil: Heat sunflower oil in a deep frying pan over low to medium heat. It’s important to fry the Vellai Seedai at a low temperature to ensure they cook evenly inside and become crispy without burning on the outside.
- Fry the Balls: Once the oil is heated, gently drop a few dough balls into the oil. Fry the seedais in small batches, stirring occasionally with a slotted spoon to ensure even frying.
- Achieve Golden Brown: Fry the seedais until they turn dark golden brown and crispy. This should take about 10-12 minutes per batch. The key is to cook them slowly so that they crisp up without getting raw inside.
8. Cool and Store
- Drain the Seedai: Once fried, carefully remove the Vellai Seedai from the oil and place them on a paper towel to drain excess oil.
- Cool the Seedai: Allow the seedai to cool completely. As they cool, they will turn crisp and crunchy.
- Store in Airtight Containers: Once cooled, transfer the Vellai Seedai into airtight containers to keep them fresh. They can be stored for several days.
Serving Suggestions
Vellai Seedai is best enjoyed as a crunchy snack during festivals like Krishna Janmashtami. These seedais pair wonderfully with a warm cup of tea or coffee, making them an ideal snack for guests or as part of your festival offerings. Their crisp texture and subtly sweet flavor will surely be a hit with everyone.
Tips and Variations
- Crispiness: Make sure the oil is at the correct temperature—too hot will burn the seedai on the outside while leaving them raw inside. Too cold oil will cause them to absorb more oil and become greasy.
- Ghee: Adding ghee not only enhances the flavor of the seedai but also helps in making them crisp.
- Flavor Variation: While cardamom powder is traditionally used, you can experiment with a pinch of nutmeg or a bit of ginger powder for a unique twist.
Enjoy this traditional South Indian treat during festivals or as a delightful snack anytime you crave something crunchy and flavorful!
