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BAKED VELLA SEEDAI
BAKED VELLA SEEDAI
Tuesday, February 18, 2014
BAKED VELLA SEEDAI
This recipe was an accidental one. I actually was preparing for the authentic fried vella seedais but somehow the mix turned out to be a bit watery and the fried ones were not holding. I had so much of the remaining mixture for the seedais left when I struck upon the idea of baking them. These baked ones were so good and they tasted just like the deep fried ones except the ones I baked had less oil in them. The whole process included approximately 2 teaspoons of oil.
INGREDIENTS:
1. Rice flour, 1 cup.
2. Urad dal powder, 1/4 cup.
3. Coconut powder or grated coconut, 1/4 cup.
4. Jaggery, 1 cup.
5. Cardamom powder, 1/4 teaspoon.
PROCEDURE:
Heat the pan with ½ cup of water and the jaggery. The jaggery starts to melt when the water starts boiling. Turn off the stove and filter it. Then pour the liquid into the pan again and let it boil until in turns into a thick syrupy consistency. Take a bowl and add the rice flour, ural dal powder, cardamom powder and mix everything well. Then add the jaggery syrup into the mixture slowly and mix everything well. The mixture should not be too runny. It should be soft and the consistency should be more like cookie dough. Make small balls the size of marble from the dough and keep aside. Take a baking sheet and spray some oil onto the surface. Arrange the balls on the baking sheet without touching each other. Spray some more oil onto the balls and bake them at 350 degrees for 15 minutes until the seedais turn brown and hard. Keep checking on them and if they don’t get the brown color, it means that they are not well cooked. In that case, the seedais can be baked for 5 more minutes.
This recipe was an accidental one. I actually was preparing for the authentic fried vella seedais but somehow the mix turned out to be a bit watery and the fried ones were not holding. I had so much of the remaining mixture for the seedais left when I struck upon the idea of baking them. These baked ones were so good and they tasted just like the deep fried ones except the ones I baked had less oil in them. The whole process included approximately 2 teaspoons of oil.
INGREDIENTS:
1. Rice flour, 1 cup.
2. Urad dal powder, 1/4 cup.
3. Coconut powder or grated coconut, 1/4 cup.
4. Jaggery, 1 cup.
5. Cardamom powder, 1/4 teaspoon.
PROCEDURE:
Heat the pan with ½ cup of water and the jaggery. The jaggery starts to melt when the water starts boiling. Turn off the stove and filter it. Then pour the liquid into the pan again and let it boil until in turns into a thick syrupy consistency. Take a bowl and add the rice flour, ural dal powder, cardamom powder and mix everything well. Then add the jaggery syrup into the mixture slowly and mix everything well. The mixture should not be too runny. It should be soft and the consistency should be more like cookie dough. Make small balls the size of marble from the dough and keep aside. Take a baking sheet and spray some oil onto the surface. Arrange the balls on the baking sheet without touching each other. Spray some more oil onto the balls and bake them at 350 degrees for 15 minutes until the seedais turn brown and hard. Keep checking on them and if they don’t get the brown color, it means that they are not well cooked. In that case, the seedais can be baked for 5 more minutes.
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