While shaping seedai marbles, don’t press them tight. This is to avoid bursting of seedai while deep frying. All ingredients must be also free from impurities.
- Processed rice flour – 1 cup
- Roasted urad dal flour – 1 teaspoon
- Jaggery (roughly chopped) – ⅔ cup
- White sesame seeds – quarter teaspoon
- Cardamom – 2 or 3 no
- Coconut pieces (finely cut) or grated coconut – 1 teaspoon
- Oil – to deep fry
- Take jaggery in a pan or suitable bowl; add little hot water just to submerge jaggery; keep it for few minutes; dissolve, filter and keep the syrup.
- Dry roast rice flour in a pan till colour changes to light red (unlike uppu seedai, rice flour should be roasted well for this); powder cardamom finely; slightly dry roast coconut pieces in a pan.
- Mix rice flour, urad dal flour, cardamom powder, coconut pieces and white sesame seeds; now add slowly jaggery syrup and mix well to form a dough; sometimes depending on the rice flour quality, consumption of jaggery syrup may vary (if some jaggery syrup is left out, use it in some other dish); the dough should be soft enough to shape as marbles.
- Make marble sized balls using the entire dough; heat oil in a pan; deep fry the balls in moderate heat; if the surface turns to light red colour, lower the flame and cook for few more minutes; this helps to cook evenly inside/outside; stir smoothly while frying to avoid breaking of vella seedai.
- Now Vella Seedai (வெல்ல சீடை)/Sweet Cheedai is ready. Cool it to room temperature and then keep it in airtight container.
- Sometimes minor cracks may appear on the surface of Vella Seedais while deep frying. Grated coconut may help to minimise surface cracks.