Vella/Vellam sedai is a traditional sweet prepared during Krishna jayanthi. As a healthy touch I have baked the seedai instead of deep frying it.
Krishna Jayanthi is fast approaching and time for preparing prasadam. This year its coming during labour day long weekend, so we are travelling. Going to stay in our friend’s place. Festivals are extra special when its celebrated with family and good friends. They have a son and he is 3 months older to Vishvak (my son). It’s going to be super fun to dress both kids, prepare prasadam and lot more.
Thinking about Jamnashtami I remember Seedai and footprints we draw to welcome kutti Krishna. Last year I prepared all baked prasadam, Uppu and vellam aval.
I was not satisfied with my last year Vella Seedai so I didn’t post it. I greased very little oil so vella seedai turned pale brown, didn’t remind me of the vella seedai color and it was little hard as I over baked.
Noted all my mistakes and two weeks back, tried again, and I thought if it flops this time, no more baking Vella Seedai. With few improvisations, finally I got the texture and the taste.
My husband returned from work, I told him I did Vella Seedai first response from him was “hope you didn’t bake it”, I smiled and offered him one. He started eating and I was waiting to hear. He finished it and asked me one more and told good you didn’t bake!! After tasting this year seedai, I realised last year vella seedai got qualified for my bloopers.
Disclaimers: Traditional Deep fried Vella Seedai is still my favorite. This baked vella seedai version is an attempt to cut down oil usage. It is just my personal preference.
Checkout my other Krishna Jayanthi Special Recipes,
Rice Flour – 1/2 cup
Urad Dal – 2 tbsp
Powdered Jaggery – 1/2 cup
Coconut – 2 tbsp +1 tsp
Cardamom 1/8 tsp
Salt – pinch
Hot Water – 1/4 cup
Oil – to grease
- Dry roast the whole urad dal for 2 minutes or so till the color slightly changes; cool it and grind it into a fine Powder
- In the same pan, on low flame, dry roast the rice flour; till the colour slightly changes and aroma of rice flour nicely spreads in the kitchen
- In a bowl, combine rice flour, Urad dal flour, cardamom Powder and salt; mix well and set aside
- In a separate bowl (Oh man , now I know why my dishwasher cries when i do some special cooking:-)) combine jaggery and hot water. Let it sit for 5 minutes or till it melt ( Powdered jaggery melts quickly). My jaggery pieces was little big so after 3 minutes I broke the pieces and Microwaved for 1 minutes. Tada jaggery syrup is ready
- Strain the syrup into a non stick / heavy bottomed pan. Add coconut and In medium heat cook the jaggery syrup till it thicken and you see bubbles (may be 2 – 3 minutes)
- Add to the flour mix to the jaggery syrup and stir continuously. Cook till you get a non sticky dough. Cover and rest the dough with a damp cloth
- Preheat the oven to 400 F. Grease the baking tray with oil (slightly larger the usual quantity I use for baking may be 2 tbsp. Can use parchment paper and grease oil, but even without parchment paper the Seedai is non sticky with proper greasing)
- Grease both hands with enough oil and take small portion of dough (make sure remaining dough is covered with damp cloth to prevent the dough from getting dry) press it with right hand and roll the dough gently into small balls. Does mine looks like a perfect seedai? well after baking it turned into a shape somewhere between semi – circle and circle. It’s baked and of course homemade so ok if its not so perfect, right?:-)
- Make balls and transfer it into the baking tray. Since we prepared the balls with greased hand the balls won’t be dry, if you feel its dry, drizzle some oil. The key is not to have a dry side in any balls
- Before keeping the seedai Turn down the oven temperature to 375 degree F. Bake on the preheated oven (375) for 6 minutes. Gently turn the side and grease the dry portion if required (Pls be careful while turning sides, its going to be piping hot. I used a spoon to turn) baked (375) for another 6 minutes. Turn and grease if required and bake for 3- 4 minutes.
- By this time Seedai may cheat you as if its not done, don’t believe it. If you see crumb like inner texture and golden brown outer layer, its done.. Cool it and after 20 minutes It turns into perfect Seedai. Transfer into a airtight container after the Seedai are properly cooled
- Oven temperature may vary slightly
- If you are frying, the seedai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the seedai balls to the oil. Cook till the oil sound subsides
- I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1-2 hours and dry them in a cloth till mositure completely dries, and grind them into fine powder
- If the dough is too soft add little rice flour while cooking
- While making ball if dough becomes dry knead it once with oil. Still if you feel the dough is dry to make balls drizzle few tsp of hot water and knead
- Instead of using hot water for jaggery syrup can boil water and jaggery; switch off after the jaggery completely melts and filter
- Over doing the Seedai may result in hard seedai. Seedai are like cookies they get firm up after taking out from the oven, important note to be kept in mind
- Greasing less oil will result in pale brown Seedai but make sure the Seedai is not dry; that will affect the Seedai texture
- Cover with damp cloth avoid to the dough from becoming dry
- As seedai cooks its going to expand and change its shape