Vella Seedai, also known as Sweet Seedai, holds a significant place as a neivedhyam dish during both the Krishna Jayanthi and Thirukarthigai festivals. This delectable treat is a deep-fried sweet creation crafted from a blend of rice flour, urad dal flour, and jaggery. What sets Vella Seedai apart is its delightful combination of a crispy outer shell and a melt-in-your-mouth interior, offering a truly unique flavor and texture.

During Krishna Jayanthi, alongside Vella Seedai, offerings like Uppu Seedai, Aval Puttu, and Nei Appam hold immense importance as Prasad offerings to Lord Krishna. In our quest for perfection in preparing Vella Seedai, we've gathered some invaluable tips to ensure your sweet seedai turns out just right.

Tips for making Vella Seedai:

1. Texture of flours: Rice flour and Urad dal flour should be smooth without any lumps. Pass the flours through the sieve twice to ensure there are no lumps in the flours.
2. Homemade rice flour Vs Store bought rice flour: I have used store bought rice flour in this recipe. Usually for Prasad we prepare rice flour at home and use that. Follow the link to see how to prepare homemade Rice flour. We can also use store bought rice flour.
3. Roasting Rice Flour: Whether its Store bought or home made rice flour, we need to dry roast the rice flour till its warm. We don't need to roast till it change to red. Just roast till the flour feels warm in your hands.
4. Ratio of Flours: The ratio of rice flour to urad dal flour is 1 Cup : 1 tbsp. We just need 1 tablespoon of urad dal flour, but grinding 1 tablespoon of roasted urad dal in mixer grinder is hard. Lesser quantity doesn't get grind to smooth powder usually. So dry roast ½ cup of urad dal and grind it to smooth powder. Use only 1 tablespoon of urad dal for 1 cup of rice flour. Rest of the urad dal flour you can use it for making Uppu Seedai, thattai and thenkuzhal.
5. Jaggery Syrup Consistency: There is not particular consistency like one-string for this Vella Seedai. We just need to melt the jaggery and bring it to rolling boil. Then strain the jaggery and add it to flours.
6. Butter: Soften the butter at room temperature and add it to flours. Do not add cold butter or melted butter.
7. Consistency of dough: While we prepare vella seedai dough, knead it to a smooth dough using the strained jaggery juice. If you feel the jaggery syrup is not enough to make a dough, try sprinkling water and knead it to dough.
8. Allow the dough balls to dry for 5 mins before adding in hot oil.
9. Deep Frying: Ensure the oil is hot enough before dropping the vella seedai. Once the oil is hot, add 1 vella seedai ball and ensure its not splitting in oil. Do not panic if it splits, just adjust the dough by adding little roasted rice flour and then once again roll into ball and vella seedai will not split in oil.
10. Oil Temperature:  We need to maintain right temperature of oil while frying. After adding vella seedai balls in oil, keep the flame in low and fry till the vella seedai becomes golden brown color. Between the batches adjust the flame to medium to ensure the oil is at right temperature.

Other Gokulashtami Recipes:

1. Uppu Seedai
2. Aval Kesari
3. Aval Puttu
4. Nei Appam

Recipe Card for Vella Seedai

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Vella Seedai | Sweet Seedai | Gokulashtami Recipes

Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture

Course Festival, Sweet

Cuisine Indian, South Indian, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 Cup

Calories 400kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan

Ingredients

• 1 Cup Homemade Rice Flour
• 1 tablespoon Urad Dal Flour
• 1 tablespoon Butter at Room Temperature
• ½ Cup Grated Jaggery
• 1 teaspoon Sesame Seeds
• 1 tablespoon Grated Coconut
• ¼ teaspoon Cardamom Powder
• 2 Cups Oil For Deep Frying

Instructions

Prepare the Flours

• Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour. 

Prepare Sesame & Coconut

• Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.

Making Jaggery Syrup

• Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
• Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don’t need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.

Deep Frying Process

• Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture. 
• When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color. 
• Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
• Yummy and crispy vella seedai is now ready for neivedhyam or for serving.

Video

Notes

• If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
• If the dough is already very soft, then sprinkle rice flour little by little and mix well. 
• If the seedai is bursting, then it may be due to the very coarse  rice flour or uriddal flour. 

Nutrition

Serving: 1Cup | Calories: 400kcal | Carbohydrates: 62g | Protein: 7g | Fat: 28g

Method with Step by Step Pictures :

• Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour.

• Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.

• Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities

• Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don't need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.

• Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture.
• • Seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
  • If the dough is already very soft, then sprinkle rice flour little by little and mix well.
  • Seedai is bursting, then it may be due to the very coarse  rice flour or uriddal flour.

• When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color.

• Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil

• Yummy and crispy vella seedai is now ready for neivedhyam or for serving.

​

Vella Seedai Recipe | Sweet Seedai Recipe

The post Vella Seedai Recipe | Sweet Seedai Recipe appeared first on Subbus Kitchen.

Appam holds a special place as a neivedhyam dish during the Krishna Jayanthi festival, especially in the evening when we invite Lord Krishna into our homes. Nei Appam, a renowned delicacy from Kerala, is a popular choice for various occasions, including Avani Avittam, Karthigai Deepam, and other auspicious events. It also serves as a delightful evening or after-school snack for children.

The key ingredients in Appam are rice and jaggery. Initially, rice is ground to a thick consistency, and then jaggery juice is added to create the Appam batter. If the batter becomes too thin, a small amount of wheat flour can be used to adjust the consistency. It's worth noting that Appam can also be made with wheat flour and jaggery alone, omitting the rice flour. Nei Appam is a straightforward neivedhyam offering suitable for any festival or auspicious occasion.

You may also want to try :

1.  Rava Appam - Rava Appam is a sweet which can be made instantly. We usually make this for the Karthigai Deepam. Unlike the conventional appam, Rava appam doesn't require soaking and grinding process. It's quick, easy and tasty.
2. Vellai Appam - Vellai Appam is a traditional prasad made for special occasions/festivals like "Karthigai Deepam" or Diwali. Vellai Appam is deep fried rice crepes.
3.  Aval Kesari - Aval Kesari is similar to our conventional Kesari but made using Aval (Poha / Flattened Rice). This Kesari is quick to make with few available ingredients. This can be served as neivedhyam for the Gokhulashtami. This can also be served as a dessert for any festivals /occassions

Recipe Card for Nei Appam

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Nei Appam | Ghee Appam

A delightful South Indian sweet treat! Explore the secrets to crafting these golden, ghee-infused rice flour sweet, perfect for festive occasions. Discover the unique flavor and fluffy texture of Nei Appam in this culinary journey.

Course Festival, Sweet

Cuisine Indian, Kerala, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Rice Soaking Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 25 Appam

Calories 100kcal

Author Sowmya Venkatachalam

Equipment

• Paniyaram Pan

Ingredients

• 1 cup Raw Rice 1 cup = 250 ml
• 1 cup Jaggery grated
• 2 tablespoon Grated Coconut
• 2 nos Banana small size
• ¼ teaspoon Cardamom Powder
• 1 pinch Baking Soda optional

Instructions

• Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer
• Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer
• Grind it to a fine paste.  Finally add jaggery and give a pulse or two. If  you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.
• Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill ¾th of each hole with the batter. 
• Let the Appam cook for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour
• The yummy Appam is ready for neivedhyam and for serving

Video

Notes

•  Cooking soda helps in making appam softer and fluffy. We can also alternate with eno salt or we can also ignore this as this is only optional.
• If the appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground appam flour and then try again
• We used to get good quality jaggery few years back which do not need any straining of sand or stones. But nowadays most of the jaggery has stones or sand in it. So instead of grinding jaggery with the rice flour, we can add jaggery to pan and add just a teaspoon of water and allow it to dissolve and when the jaggery gets dissolved, we can strain the jaggery and add it to the rice batter and mix well. This way we can get rid of the stones. 
• Always first add ghee before pouring appam batter in each mould. that way the batter will not stick to bottom and after it gets cooked, it will automatically float so we can flip and cook on other side

Nutrition

Serving: 1piece | Calories: 100kcal | Carbohydrates: 10g | Protein: 0.7g | Fat: 10g | Sodium: 1mg | Fiber: 1.1g | Vitamin A: 1420IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.1mg

Method with step by step pictures :

• Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer

• Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer

• Grind it to a fine paste.  Finally add jaggery and give a pulse or two. If  you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.

• Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill ¾th of each hole with the batter. Let the Appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour

• The yummy Appam is ready for neivedhyam and for serving

Appam

Note: If the appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground appam flour and then try again

The post Nei Appam (Ghee Appam) appeared first on Subbus Kitchen.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.

Aval kesari in Tamil video ꜛ

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.

 

Cuisine: South Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poha / Thick Aval / Rice flakes - 1/2 cup Sugar - 1/2 cup Water - 1 to 1.5 cups Ghee - 3 tbsp Cardamom powder - 1/4 tsp Cashew nuts – 5 Cloves – 1 Orange food color / Kesari color – a pinch

HOW TO MAKE AVAL KESARI

1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !

Try this easy, yummy Aval kesari for Gokulashtami and enjoy !