29>240>=( a to g )লাড্ডূ =পুডিং a>Vellai Seedai or Cheedai Recipe=লাড্ডূ
b>Uppu Seedai or Salted Cheedai Recipe=লাড্ডূ
c>Aval Payasam Recipe (Sweet Flattened Rice Pudding)=পুডিং
d>Thattai Recipe (Crispy South Indian Savory Crackers)
e>Appam Recipe (Coconut Banana Fritters)
f>South Indian Poli Recipe with Coconut (Obbuttu/Bobbattu)
g>চাউল ,উরুদ ডাল এবং তিল এর লাড্ডূ
======================================
a>Vellai Seedai or Cheedai Recipe=লাড্ডূ
Ingredients
মিহি করে ছাকা চাউলের গুঁড়ো -1cup মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
মাখন -tsp
গুড় =1/2cup
তিল বীজ=1tsp
OR
2 cups of raw rice, washed, soaked for 2 hours and dried
completely with a dry cloth=মিহি করে ছাকা চাউলের গুঁড়ো
1/4 tablespoons of urad dal=মিহি করে ছাকা উরুদ ডালের গুঁড়ো=
2 cups of jaggery=গুড়
1/4 cup of freshly grated coconut
1 tablespoon of finely chopped cashewnuts=काजू
1/2 teaspoon of cardamom powder=এলাচগুঁড়ো
1/2 teaspoon of sesame seeds= তিল বীজ
2 tablespoons of ghee
oil for deep frying
Directions for Vellai Seedai or Cheedai
In a heavy bottomed pan on medium heat, roast the urad until it releases a roasted aroma. Transfer to a bowl and keep aside.
Grind the rice and the roasted lentils together to a fine powder. Transfer the powder to a large wide bowl; add in the cococonut, cashewnuts, cardamom podwer, sesame seeds and ghee to make a flour of coarse crumbs. Keep this mixture aside.
Heat a sauce pan with 1/4 cup of water, add in the jaggery to dissolve it completely. Strain to remove any excess residue. Return the jaggery to the flame and simmer until the mixture thickens. Turn off the heat and allow it to cool slightly to a luke warm temperature.
Once cooled; add the jaggery to the rice mixture and knead to make a smooth dough. Mould the dough into small marble sized balls and arrange them on a tray.
Prepare the oil for deep frying; once the oil is heated turn the heat to low. Add in a few balls at a time and deep fry until the balls are darker golden brown in color. It is important to make sure the heat is not high, the balls will burn quickly.
Once fried, drain the Vellai Seedai or Cheedai on paper towels. Allow the Vellai Seedai to cool completely, they get crisper and crunchier in the cooling process.
Store the Vellai Seedai or Cheedai an air tight container and serve them as a snack
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b>Uppu Seedai or Salted Cheedai Recipe=লাড্ডূ
Ingredients
2 cups of raw rice, washed and soaked for 2 hours and dried
completely with a dry cloth
2 tablespoons of urad dal
2 tablespoons of bengal gram dal=ছোলার ডাল
3/4 cup of coconut
1/2 teaspoon cumin seeds=জিরা
1 teaspoon asafoetida powder=হিং
2 tablespoons of ghee
a teaspoon of salt/ or more to taste
oil for deep frying
Directions for Uppu Seedai | Cheedai | A Gokulashtami Recipe
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma. Transfer to a bowl and keep aside.
Grind the rice and the roasted lentils together to a fine powder. Transfer the powder to a large wide bowl; add in the asafoetida, the cumin seeds, salt, coconut and ghee. Knead the powder to make coarse crumbs. Add a little water at a time and knead to make a soft dough.
Now grease your palms with oil and and shape the dough to make small marble size balls. Place the balls in a tray and prepare the oil for deep frying.
Once the oil is heated, turn the heat to low. Gradually drop a few balls at a time into the oil and deep fry thee balls. Using a slotted spoon keep stirring the balls to fry them evenly until it becomes golden brown. It is important to cook the balls in low heat so it gets evenly crip and roasted from inside as well.
Drain the Uppu Seedais from the oil and allow it to cool. The cooling process allows the Seedai's to crisp and crunchy.
Store the Uppu Seedai's in air tight containers and serve as a snack.
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c>Aval Payasam Recipe (Sweet Flattened Rice Pudding)=পুডিং
Ingredients
1-1/2 liters of milk
1/2 cup of thick aval (flattened rice)
1/2 cup sugar
1 teaspon ghee
1/2 teaspoon cardamom powder
a pinch of cinnamon (optional)
1/4 cup of cashewnuts, halved
Directions for Aval Payasam Recipe (Sweet Flattened Rice Pudding)
To begin making the Aval Payasam, first heat a teaspoon of ghee in a small pan and roast the cashewnuts on low heat until crisp and lightly golden. Keep this aside.
Wash the beaten rice well with water. Drain water and keep aside.
Boil milk in a heavy bottomed sauce pan and add the washed aval to the milk. Turn the heat to low and simmer the milk mixture until it thickens and the aval is cooked.
At this point add in the sugar, cardamom powder, cinnamon and give a mixture a stir and simmer until the sugar dissolves.
Turn off the heat and garnish with cashew nuts. Serve hot or cold.
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d>Thattai Recipe (Crispy South Indian Savory Crackers)
Ingredients
2 cups rice
2 tablespoons urad dal
2 tablespoons channa dal
1/2 teaspoon asafoetida
1 teaspoon red chilli powder
1 tablespoon sesame seeds
1/4 cup of curry leaves, finely chopped
2 tablespoons ghee
Salt and water as needed
Oil for deep frying
Directions for Thattai Recipe
Soak the channa dal in half a cup of hot water for about half hour. Drain and keep aside.
Roast the urad dal on medium heat until you get a roasted aroma. Remove from heat and allow it to cool.
Next, blend the roasted urad dal and rice into a fine powder and transfer to a large wide mouth bowl.
Add in the asafoetida, salt, red chilli powder, sesame seeds, channa dal, curry leaves and finally ghee. Make a mixture of coarse crumbs by kneading with your fingers.
Add a little water at a time and knead the mixture into a soft dough. Divide the mixture into lemon size portions and place them on a tray
Preheat the oil for deep frying. Once the oil is heated, turn the heat to low. With oil hands take each portion of the dough and flatten it with the palms of your hand.
Gradually let the flattened thattai dough into the hot oil. Add a few more like this and deep fry on low heat until browned evenly. Do make sure to fry on low heat so the thattai gets crisp evenly.
Drain and place the Thattai on paper towels.
Store the Thattai in air tight containers and serve as a tea time snack.
============================
e>Appam Recipe (Coconut Banana Fritters)
Appam is a delicious dish prepared during the festival Karthigai
deepam in Tamil Nadu. This crispy appam or fritter is a famous
Palakkad sweet made with bananas and rice flour batter, that is
a favorite among children.
Ingredients
1 cup raw rice
1 cup powdered jaggery
1 cup of ripe banana, mashed
1/2 cup of grated coconut
3 teaspoons of cardamom powder
oil or ghee for cooking
Directions for Appam Recipe (Coconut Banana Fritters)
To begin making the appam, wash and soak the rice in water for 2 hours. Strain the water completely. Using a blender, grind the rice with very little water to a thick batter.
Melt the jaggery with about 1/4 cup of water. Stir in the jaggery syrup, mashed bananas, coconut and cardamom powder to the rice batter. Make sure all the ingredients are well combined into the batter.
The appam batter should be of thick pouring consistency.
Now, heat a paniyaaram pan (a pan with cup shaped depressions). Add a teaspooon of oil or ghee to each depression. Now droop in a large spoonfull of appam batter into each depression. Allow it to cook for a few minutes until you notice that the top is getting steamed.
Turn over after a few minutes to cook on the other side. Cook the appam on medium heat, as you want the batter to get cooked evenly from the inside as well.
Once the appam is browed well and crisp on both sides, remove from the pan and serve hot.
Serve the Appams (Coconut Banana Fritters) as a tea time snack or even as a school snack box for kids.
==========================================
f>South Indian Poli Recipe with Coconut (Obbuttu/Bobbattu)
SERVES: 6 to 8 Puran Poli's
TIME: 60 Minutes
The South Indian Poli Recipe is a very traditional recipe that is made with a combination of lentils, spices and coconut. The addition of coconut along with cardamon in the filling gives the poli a rich and delicious taste. The Poli is most often made during the festivals like Pongal or special occasions in the family. It is also called as Obbuttu in Kannada or Bobbattu in Telugu. Each region has a variation to make this recipe and in fact, every home has a unique style too. Traditionally Maida is used in the recipe, but to make it healthy, I have used whole wheat flour.
Note: Traditionally Maida is used in the recipe, but to make it healthy, I have used whole wheat flour.
IngredientsIngredients for the dough
2 cups whole wheat flour
1/2 teaspoon turmeric powder
2 tablespoons oil
Ghee for servingIngredients for the filling
1 cup channa dal
1 cup jaggery
1/2 cup coconut
1 teaspoon cardamom powder
Directions for South Indian Poli Recipe with Coconut
To begin making the South Indian Poli recipe, we will first make the dough for the poli. Add flour and turmeric powder into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture. Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm. Cover and let the dough sit in a cool place until we get the lentil filling ready.
Add flour and turmeric powder into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture. Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm. Cover and let the dough sit in a cool place until we get the lentil filling ready.
Cook the chana dal with 1-1/2 cups of water until soft and is well cooked. Drain any excess water from the dal and keep aside.
Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely. Stir in the cooked lentils, coconut and cardamom to the jaggery mixture until well combined.
Continue stirring the mixture until the filling mixture begins to thicken and leaves the sides of the pan. At this point turn off the heat and allow the filling mixture (puran) to cool completely. Divide the dough and puran mixture into 12 portions.
Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles. Place a portion of the filling (puran) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
Flatten the stuffed dough; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.
Preheat an iron skillet on medium high; place the rolled poli’s onto the skillet to cook until golden brown on both sides. You can cook the poli's with ghee to give it a richer taste and flavor.
Repeat the above process for all the remaining dough and puran portions.
Serve the South Indian Puran Poli's hot with ghee smeared on the top.
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g>চাউল ,উরুদ ডাল এবং তিল এর লাড্ডূ
Ingredients:
Homemade Rice Flour 1 Cup*=মিহি করে ছাকা চাউলের গুঁড়ো -1cup
Uriddal Flour 1 tablespoon=মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
Butter 1 tablespoon=মাখন -tsp
Grated Jaggery 1/2 Cup=গুড় =1/2cup
Sesame Seeds 1 teaspoon=তিল বীজ=1tsp
Grated Coconut 1 tablespoon=নারকেল কোৱা 1tsp
Cardamom Powder 1/4 teaspoon=:এলাচগুঁড়ো -1/4tsp
Oil For Deep Frying
* 1 Cup = 250ml
Method
Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour.
Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.
Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don't need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.
Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture.
If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
If the dough is already very soft, then sprinkle rice flour little by little and mix well.
If the seedai is bursting, then it may be due to the very coarse rice flour or uriddal flour.
When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color.
Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
Yummy and crispy vella seedai is now ready for neivedhyam or for serving.মিহি করে ছাকা চাউলের গুঁড়ো -1cup মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
মাখন -tsp
গুড় =1/2cup
তিল বীজ=1tsp
b>Uppu Seedai or Salted Cheedai Recipe=লাড্ডূ
c>Aval Payasam Recipe (Sweet Flattened Rice Pudding)=পুডিং
d>Thattai Recipe (Crispy South Indian Savory Crackers)
e>Appam Recipe (Coconut Banana Fritters)
f>South Indian Poli Recipe with Coconut (Obbuttu/Bobbattu)
g>চাউল ,উরুদ ডাল এবং তিল এর লাড্ডূ
a>Vellai Seedai or Cheedai Recipe=লাড্ডূ
Ingredients
মিহি করে ছাকা চাউলের গুঁড়ো -1cup মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
মাখন -tsp
গুড় =1/2cup
তিল বীজ=1tsp
নারকেল কোৱা 1tsp
:এলাচগুঁড়ো -1/4tsp
Oil For Deep Frying2 cups of raw rice, washed, soaked for 2 hours and dried
completely with a dry cloth=মিহি করে ছাকা চাউলের গুঁড়ো
1/4 tablespoons of urad dal=মিহি করে ছাকা উরুদ ডালের গুঁড়ো=
2 cups of jaggery=গুড়
1/4 cup of freshly grated coconut
1 tablespoon of finely chopped cashewnuts=काजू
1/2 teaspoon of cardamom powder=এলাচগুঁড়ো
1/2 teaspoon of sesame seeds= তিল বীজ
2 tablespoons of ghee
oil for deep frying
Directions for Vellai Seedai or Cheedai
In a heavy bottomed pan on medium heat, roast the urad until it releases a roasted aroma. Transfer to a bowl and keep aside.
Grind the rice and the roasted lentils together to a fine powder. Transfer the powder to a large wide bowl; add in the cococonut, cashewnuts, cardamom podwer, sesame seeds and ghee to make a flour of coarse crumbs. Keep this mixture aside.
Heat a sauce pan with 1/4 cup of water, add in the jaggery to dissolve it completely. Strain to remove any excess residue. Return the jaggery to the flame and simmer until the mixture thickens. Turn off the heat and allow it to cool slightly to a luke warm temperature.
Once cooled; add the jaggery to the rice mixture and knead to make a smooth dough. Mould the dough into small marble sized balls and arrange them on a tray.
Prepare the oil for deep frying; once the oil is heated turn the heat to low. Add in a few balls at a time and deep fry until the balls are darker golden brown in color. It is important to make sure the heat is not high, the balls will burn quickly.
Once fried, drain the Vellai Seedai or Cheedai on paper towels. Allow the Vellai Seedai to cool completely, they get crisper and crunchier in the cooling process.
Store the Vellai Seedai or Cheedai an air tight container and serve them as a snack
=========================================
b>Uppu Seedai or Salted Cheedai Recipe=লাড্ডূ
Ingredients
2 cups of raw rice, washed and soaked for 2 hours and dried
completely with a dry cloth
2 tablespoons of urad dal
2 tablespoons of bengal gram dal=ছোলার ডাল
3/4 cup of coconut
1/2 teaspoon cumin seeds=জিরা
1 teaspoon asafoetida powder=হিং
2 tablespoons of ghee
a teaspoon of salt/ or more to taste
oil for deep frying
Directions for Uppu Seedai | Cheedai | A Gokulashtami Recipe
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma. Transfer to a bowl and keep aside.
Grind the rice and the roasted lentils together to a fine powder. Transfer the powder to a large wide bowl; add in the asafoetida, the cumin seeds, salt, coconut and ghee. Knead the powder to make coarse crumbs. Add a little water at a time and knead to make a soft dough.
Now grease your palms with oil and and shape the dough to make small marble size balls. Place the balls in a tray and prepare the oil for deep frying.
Once the oil is heated, turn the heat to low. Gradually drop a few balls at a time into the oil and deep fry thee balls. Using a slotted spoon keep stirring the balls to fry them evenly until it becomes golden brown. It is important to cook the balls in low heat so it gets evenly crip and roasted from inside as well.
Drain the Uppu Seedais from the oil and allow it to cool. The cooling process allows the Seedai's to crisp and crunchy.
Store the Uppu Seedai's in air tight containers and serve as a snack.
====================================
c>Aval Payasam Recipe (Sweet Flattened Rice Pudding)=পুডিং
Ingredients
1-1/2 liters of milk
1/2 cup of thick aval (flattened rice)
1/2 cup sugar
1 teaspon ghee
1/2 teaspoon cardamom powder
a pinch of cinnamon (optional)
1/4 cup of cashewnuts, halved
Directions for Aval Payasam Recipe (Sweet Flattened Rice Pudding)
To begin making the Aval Payasam, first heat a teaspoon of ghee in a small pan and roast the cashewnuts on low heat until crisp and lightly golden. Keep this aside.
Wash the beaten rice well with water. Drain water and keep aside.
Boil milk in a heavy bottomed sauce pan and add the washed aval to the milk. Turn the heat to low and simmer the milk mixture until it thickens and the aval is cooked.
At this point add in the sugar, cardamom powder, cinnamon and give a mixture a stir and simmer until the sugar dissolves.
Turn off the heat and garnish with cashew nuts. Serve hot or cold.
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d>Thattai Recipe (Crispy South Indian Savory Crackers)
Ingredients
2 cups rice
2 tablespoons urad dal
2 tablespoons channa dal
1/2 teaspoon asafoetida
1 teaspoon red chilli powder
1 tablespoon sesame seeds
1/4 cup of curry leaves, finely chopped
2 tablespoons ghee
Salt and water as needed
Oil for deep frying
Directions for Thattai Recipe
Soak the channa dal in half a cup of hot water for about half hour. Drain and keep aside.
Roast the urad dal on medium heat until you get a roasted aroma. Remove from heat and allow it to cool.
Next, blend the roasted urad dal and rice into a fine powder and transfer to a large wide mouth bowl.
Add in the asafoetida, salt, red chilli powder, sesame seeds, channa dal, curry leaves and finally ghee. Make a mixture of coarse crumbs by kneading with your fingers.
Add a little water at a time and knead the mixture into a soft dough. Divide the mixture into lemon size portions and place them on a tray
Preheat the oil for deep frying. Once the oil is heated, turn the heat to low. With oil hands take each portion of the dough and flatten it with the palms of your hand.
Gradually let the flattened thattai dough into the hot oil. Add a few more like this and deep fry on low heat until browned evenly. Do make sure to fry on low heat so the thattai gets crisp evenly.
Drain and place the Thattai on paper towels.
Store the Thattai in air tight containers and serve as a tea time snack.
============================
e>Appam Recipe (Coconut Banana Fritters)
Appam is a delicious dish prepared during the festival Karthigai
deepam in Tamil Nadu. This crispy appam or fritter is a famous
Palakkad sweet made with bananas and rice flour batter, that is
a favorite among children.
Ingredients
1 cup raw rice
1 cup powdered jaggery
1 cup of ripe banana, mashed
1/2 cup of grated coconut
3 teaspoons of cardamom powder
oil or ghee for cooking
Directions for Appam Recipe (Coconut Banana Fritters)
To begin making the appam, wash and soak the rice in water for 2 hours. Strain the water completely. Using a blender, grind the rice with very little water to a thick batter.
Melt the jaggery with about 1/4 cup of water. Stir in the jaggery syrup, mashed bananas, coconut and cardamom powder to the rice batter. Make sure all the ingredients are well combined into the batter.
The appam batter should be of thick pouring consistency.
Now, heat a paniyaaram pan (a pan with cup shaped depressions). Add a teaspooon of oil or ghee to each depression. Now droop in a large spoonfull of appam batter into each depression. Allow it to cook for a few minutes until you notice that the top is getting steamed.
Turn over after a few minutes to cook on the other side. Cook the appam on medium heat, as you want the batter to get cooked evenly from the inside as well.
Once the appam is browed well and crisp on both sides, remove from the pan and serve hot.
Serve the Appams (Coconut Banana Fritters) as a tea time snack or even as a school snack box for kids.
==========================================
f>South Indian Poli Recipe with Coconut (Obbuttu/Bobbattu)
SERVES: 6 to 8 Puran Poli's
TIME: 60 Minutes
The South Indian Poli Recipe is a very traditional recipe that is made with a combination of lentils, spices and coconut. The addition of coconut along with cardamon in the filling gives the poli a rich and delicious taste. The Poli is most often made during the festivals like Pongal or special occasions in the family. It is also called as Obbuttu in Kannada or Bobbattu in Telugu. Each region has a variation to make this recipe and in fact, every home has a unique style too. Traditionally Maida is used in the recipe, but to make it healthy, I have used whole wheat flour.
Note: Traditionally Maida is used in the recipe, but to make it healthy, I have used whole wheat flour.
IngredientsIngredients for the dough
2 cups whole wheat flour
1/2 teaspoon turmeric powder
2 tablespoons oil
Ghee for servingIngredients for the filling
1 cup channa dal
1 cup jaggery
1/2 cup coconut
1 teaspoon cardamom powder
Directions for South Indian Poli Recipe with Coconut
To begin making the South Indian Poli recipe, we will first make the dough for the poli. Add flour and turmeric powder into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture. Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm. Cover and let the dough sit in a cool place until we get the lentil filling ready.
Add flour and turmeric powder into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture. Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm. Cover and let the dough sit in a cool place until we get the lentil filling ready.
Cook the chana dal with 1-1/2 cups of water until soft and is well cooked. Drain any excess water from the dal and keep aside.
Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely. Stir in the cooked lentils, coconut and cardamom to the jaggery mixture until well combined.
Continue stirring the mixture until the filling mixture begins to thicken and leaves the sides of the pan. At this point turn off the heat and allow the filling mixture (puran) to cool completely. Divide the dough and puran mixture into 12 portions.
Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles. Place a portion of the filling (puran) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
Flatten the stuffed dough; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.
Preheat an iron skillet on medium high; place the rolled poli’s onto the skillet to cook until golden brown on both sides. You can cook the poli's with ghee to give it a richer taste and flavor.
Repeat the above process for all the remaining dough and puran portions.
Serve the South Indian Puran Poli's hot with ghee smeared on the top.
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==========================
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g>চাউল ,উরুদ ডাল এবং তিল এর লাড্ডূ
Homemade Rice Flour 1 Cup*=মিহি করে ছাকা চাউলের গুঁড়ো -1cup
Uriddal Flour 1 tablespoon=মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
Butter 1 tablespoon=মাখন -tsp
Grated Jaggery 1/2 Cup=গুড় =1/2cup
Sesame Seeds 1 teaspoon=তিল বীজ=1tsp
Grated Coconut 1 tablespoon=নারকেল কোৱা 1tsp
Cardamom Powder 1/4 teaspoon=:এলাচগুঁড়ো -1/4tsp
Oil For Deep Frying
* 1 Cup = 250ml
Method
Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour.
Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.
Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don't need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.
Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture.
If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
If the dough is already very soft, then sprinkle rice flour little by little and mix well.
If the seedai is bursting, then it may be due to the very coarse rice flour or uriddal flour.
When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color.
Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
Yummy and crispy vella seedai is now ready for neivedhyam or for serving.মিহি করে ছাকা চাউলের গুঁড়ো -1cup মিহি করে ছাকা উরুদ ডালের গুঁড়ো -1tsp
মাখন -tsp
গুড় =1/2cup
তিল বীজ=1tsp
নারকেল কোৱা 1tsp
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:এলাচগুঁড়ো -1/4tsp
Oil For Deep Frying
* 1 Cup = 250ml
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