VELLA SEEDAI

VELLA SEEDAI

RICE FLOUR 1 CUP
URID DAL POWDER 1 TSP
BUTTER 3 TSP
PINCH OF SALT
COCONUT 3 TSP
SESAME SEED 3 TSP
JAGGERY HAF CUP
WATER 1 CUP
FOR SPICE

GRIND :

ELAICHI 3NOS
CLOVE 2 NOS
DRY GINGER POWDER 2 PINCH


METHOD
SOAK THE RICE FOR HALF AN HOUR . DRY IT AND GRIND TO A FINE FLOUR. SIEVE
ROAST THE DAL TO GOLDEN BROWN AND GRIND . SIEVE IT
POWDER THE JAGGERY AND ADD WATER TILL THE LEVEL OF JAGERY AND HEAT IT TO REMOVE THE DIRT FROM IT.STRAIN IT
HEAT THE JAGGERY AGAIN BY ADDING THE POWDERED MASALA. THE MEASURE OF THE JAGERY WATER MUST BE 1 CUP NOW.ADD SESAME SEED, A PINCH OF SALT, ADD THE COCONUT AND LET IT BOIL FOR 1 MINUTE.
NOW SLOWLY ADD THE RICE FLOUR SLOWLY TO THE WATER AND MIX WELL . REMOVE FROM STOVE AND KEEP STIRRING TILL IT BECOMES THICK.ADD THE DAL POWDER , BUTTER AND MIX WELL
WHEN THE MIXTURE IS COOL KNEAD IT TO A SMOOTH DOUGH BY SPRINKLING WATER IF NECESSARY
MAKE MEDIUM SIZED BALLS AND DEEP FRY TILL DARK BROWN IN MEDIUM FLAME.