I never knew about vella seedai till my marriage and now this has become my favourite.Every year i follow my MIL’s recipe for vella seedai and uppu seedai & it comes out very well without bursting .Please refer the “Note” section for tips to avoid bursting..Usually we make the size of this seedai bigger than uppu seedai..We also make 2 “Seepaankuzhal “ (small rod shaped) in each variety which is specially meant for baby krishna .I give this to my daughter every year ..Every year i make seedai with home made processed rice flour . This year , for a change i tried with store bought rice flour which i use for making idiyappam. I followed same recipe for both & I din’t find any big difference in taste & color.Deep frying part is important to get a nice color & uniform browning.I have given in detail under “Method”.But cracks are unavoidable .First picture is with store bought rice flour and the second one is with home made rice flour…
Crunchy Sweet seedai is ready..
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