Thattai

Ingredients:-

• Rice Flour - 2 Cup
• Fried Gram (Odachakadalai) Flour - 1/2 Cup
• Red Chili Powder - 1 teaspoon
• Hing - 1/4 teaspoon
• Salt - To Taste
• Coconut sliced pieces - 2 teaspoon
• Fried Gram (Odachakadalai) - 2 teaspoon
• Curry Leaves – few
• Oil - For Frying
• Butter - 1 table

Method:

• Take a pan, add rice flour, fried gram flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.


• Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.


• Grease the fingers with oil and press the ball to flatten it.


• Heat the oil in a heavy bottomed pan.


• Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily


• Turn them to cook evenly until golden yellow/ deep brown


• Drop them on a paper towel to drain excess oil


• Once cooled, store them in an air tight container.


• The delicious Thattai is ready for neivedhyam and for serving.

Vella Seedai

Ingredients:

Rice - 2 cups
Grated Jaggery - 1.5 Cups
Sesame Seeds - 1 handfull
Chopped Cocunut - 3 tablespoon
Cardamom - 1/2 teaspoon

Method:

• Soak the rice and rinse it in water for about 30 mins and then spread the rice in a towel till it becomes dry. Usually it will take only about 10 mins for the rice to dry.
• Soak the sesame seeds in water for 30mins
• Now grind the rice in a mixer to a nice powder.
• Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to avoid sand
• Again boil the jaggery water along with cocunut and sesame seeds and keep stirring it until the jaggery comes to one string consistency. When we take a drop of jaggery juice in a finger and rub it with another finger, it should form like a string. This is the correct consistency for the jaggery juice.
• Now remove the jaggery juice from flame . Pour the jaggery juice into the rice flour and mix it well along with cardamom powder.
• Keep this mixture aside for atleast one day
• The next day, heat the required oil in a heavy bottomed pan
• Make gooseberry size small balls of the vella seedai mixture and drop around 5-6 balls once the oil is hot.
• Deep fry the seedai till it becomes golden color. Repeat the process for the rest of vella seedai flour.
• The Delicious Vella Seedai is ready for Neivedhyam for krishnajayanthi as well as for serving.

Uppu Seedai

This is something that my Mom makes superbly. But i don prefer this seedai as i love the Sweetening one more..

Ingredients:-

• Urad Dal Powder – 1 Ladle
• Raw Rice – 2 ½ Cup
• Butter – 1 Tbsp
• Grated Coconut – 2 Tbsp
• Salt, Hing – To Taste and As Needed
• Oil – For Fryng

Preparation:-

• Soak the rice in water for 30mins.Soak the gram dal in water. Rinse and drain the water after 30 mins and spread it in a thin towel to absorb the wet. (for about 10 mins)
• When the rice is dry, take it from the towel into a mixer and grind it to a nice powder. Strain the ground rice flour at least twice to take smooth flour. We will be getting around 11 ladle of rice flour. Heat a pan, add the smooth rice flour and dry fry it for a while till the rice flour becomes hot. The rice should not be fried till red/brown color. Now mix the rice flour with 1 ladle of urad dal flour along with hing, salt, grated coconut, butter and gram dal
• Mix all ingredients and sprinkle water to make it a dough. Do not add more water. The dough should be tight. Water should be used very minimum, just to keep the dough tight. 
• Take 1 teaspoon of oil in a plate. Grease the palm with the oil and make tiny balls out of the seedai dough. Place the tiny seedai balls in a paper to dry it. Heat oil in pan. Take one tiny ball of seedai and drop it in the hot oil. When the seedai immediately rises up in the hot oil, then this is the right stage to start the frying of seedai balls.
• Take 2 handfull of seedai balls and drop it in the oil and keep the flame very low. Allow the seedai to fry well to cook completely inside. When the bubbles and frying sound starts decreasing, take the seedai using a fry ladle and place it a fry basket to remove excessive oil
• Now the yummy uppu seedai/Salt seedai is ready for neivedhyam

Note:

• The rice flour and urdal flour should be very nice. This will prevent breaking of seedai while frying in oil. Sometimes if the flour is wet or if it is not smooth, there may be chances of bursting of seedai while frying in oil which is very dangerous. So we should be cautious while doing seedai.
• This quantity of ingredients will make 2 bowls of mouth-watering uppu seedai.