BALLS & DUMPLINGS - SEEDAI
Sweet Seedai
Rice flour - 1 cup
Urad flour - 2 tsp
Grated Coconut - 2 tblsp
Powdered Jaggery - 3/4 cup
Sesame seeds - 1/4 tsp
Ghee for frying
Slightly fry the rice flour in a hot pan without adding any oil and let it cool. Similarly fry the sesame seeds as well the coconut (for the coconut alone, add 1 tsp ghee). Make a syrup of the powdered jaggery by heating it up along with 2 tbsp of water. Add the rice flour, urad flour, fried coconut and sesame seeds and mix everything evenly. While it’s still warm, make small balls using up the entire mixture. Heat up some ghee in a deep bottomed dish and fry these balls in the hot oil. If the syrup is not the correct consistency, the balls will disfigure while being fried. If the syrup is too thick, the balls tend to be too hard inside.
Vella Seedai
Rice flour - 1 cup
Urud flour - 1 cup
Sesame seeds - 1/2 tsp
Jaggery - ½ cup
Cardomoms - 4
Coconut pieces - 2 tsp
Dry roast the rice flour and urud flour for about 2 minutes. Melt the jaggery with 4 tsp water and make into a light syrup. Do not heat the syrup for too long. Now add the roasted flours and stir for 1 or 2 minutes and then remove from the stove. Stir the flours in the heat of the pan itself, off the burner. Add the sesame seeds, coconut pieces and mix well. Allow the flour to cool. When cooled enough to work by hand, make small balls (larger than salt seedai) and dry it on a sheet of paper towel till the moisture is absorbed. Then deep fry the balls in ghee, drain, and offer.
