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If you have those thick slabs/chunks of jaggery, then using some heavy stone, skillet or mortar base - break them into small pieces. Or if you have the patience, grate the jaggery.
Pour down 1 cup of hot water on the jaggery and let it sit for at least 40 minutes.
This is to help the jaggery get soft making it easier to break it down easily.
If you are using grated jaggery, then a few minutes in water should do to make it come together like a syrup.
Meanwhile, in a skillet dry roast the rice flour until aromatic - about a minute or so.
Do it in low heat - don`t burn the flour.
Set aside to cool it down.
In the same skillet, dry toast the sesame seeds - less than 30 seconds or so. Set aside.
Add 1/2 tsp ghee, and the coconut pieces and give it a stir until the raw smell of the coconut is replaced by toasted coconut - about 30-50 sec. Set aside.
Now using a strainer, strain the jaggery water mixture.
It will remove all big pieces and debris if any.
Warm this jaggery syrup in the same skillet.
Add cardamom powder. Give it one quick stir and take off the stove.
This is only to warm it a bit.
Add all the dry ingredients together along with coconut.
Now slowly spoon by spoon add the jaggery syrup to form one tight dough.
Too much liquid will spoil the recipe.
Sometimes depending on the quality of the flour, you may require the full jaggery syrup or just half of it.
So take care of the liquid addition.
Set aside for at least 30 min.
This enables the flour to absorb all the flavours.
Place a damp cloth/paper towel.
Take a small piece of the dough and using a greased palm, roll it out into small balls.
These are usually a little bigger than Uppu seedai.
Drop few at a time in oil and deep fry.
Lots of bubbles will appear in the beginning
Slowly move it around to prevent it from sticking to one another.
Fry to deep brown.
A few cracks here and there on the surface of these Seedai`s are perfectly normal.
Just make sure that they don`t come apart - then something is surely wrong!
Make sure the oil is med-high hot - too hot, the outer will blacken faster but the inside wont get done.
Drain in paper towels to remove excess oil.
For more Gokulashtami recipes
Arisi vella puttu
Vella Idiyappam (Jaggery Idiyappam)
1 cup sifted rice flour
2 tsp urad dal flour/ullathamaavu
1 tbsp freshly grated coconut (or if you can, cut small thinly chopped coconut pieces)
1 cup jaggery
A pinch of cardamom powder
1/4 tsp white sesame seeds
RECIPES BY DHIVYA KARTHIK
Green garlic pasta
Zucchini potato fritters
Cashew fried rice
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