Uppu Seedai & Vella Seedai Recipe With Store Bought Rice Flour

Uppu Seedai/Salt seedai and Vella seedai/Sweet seedai recipes using store bought rice flour with tips and tricks to avoid bursting. Seedai is one of the most important Neivedyam recipes for Krishna Jayanthi @ Gokulashtami festival in Tamil nadu. Usually we make seedai recipes with homemade processed rice flour and roasted urad dal flour. I have already shared our traditional uppu Cheedai and vella cheedai recipes long back. This year, I tried cheedai using store bought rice flour as it is easy and quick to make. I used Anil Kozhukattai flour.

I guess Idiyappam flour works well too. I won't say this seedai will melt-in-mouth like Adayar Ananda bhavan seedai, but it came out equally crispy and crunchy when compared with the traditional ones. Above all, It din’t burst. Cracks in the sweet seedai is unavoidable though. If you are a beginner, use the same quantity I mentioned here. Once you got them right, you can go for doubling the quantity. Friends, If you don’t have enough time to make processed rice flour but still want to make seedai, try this easy version with store bought rice flour. Follow the steps carefully if you are a beginner. You can make it really well.

Have a great Krishna Jayanthi celebration. Check out my other Gokulashtami recipes in THIS LINK. Lets see how to make uppu seedai and vella seedai with rice flour ( Kozhukattai flour) and tips to make it without bursting.

Please watch the video below for all the Gokulashtami recipes.

Uppu seedai and Vella seedai recipes

Uppu seedai and vella seedai recipe with store bought rice flour/Kozhukattai flour

Cuisine: Indian

Category: Snacks

Serves: 50

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml For Vella Seedai Idiyappam flour OR Kozhukattai flour - 1/2 cup Roasted urad dal flour or Powdered gram flour – 1/2 tbsp Softened butter – 1/2 tbsp / 1.5 tsp (at room temperature) Sesame seeds or cumin seeds - 1/2 tsp Finely grated coconut – 1 tsp (optional) Grated jaggery - 1/4 cup + Water – 2 tbsp ( to melt jaggery) Cardamom seeds - 1 no Water - as needed For Uppu seedai Idiyappam flour OR Kozhukattai flour - 1/2 cup Roasted urad dal flour or Powdered gram flour – 1 tbsp Softened butter – 2 tsp ( at room temperature) Finely grated coconut – 1 tsp (optional) Sesame seeds or cumin seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Salt & Water - as needed Cooking oil – to deep fry

HOW TO MAKE SEEDAI USING RICE FLOUR - METHOD

Dry roast 1 cup ( 250ml cup) of rice flour till it starts to emit vapour. Keep roasting in medium flame for few minutes to see the vapour. Try to draw a line to check if the flour is roasted well. Do not burn the flour.  Let the flour cool down. Follow the same steps for Idiyappam flour as well. If you have dry rice flour, you don't have to roast it. For Vella Seedai / Sweet seedai Measure 1/2 cup of roasted rice flour in a sieve. To this, add either roasted urad dal flour OR roasted gram flour (Pottukadalai maavu). Sieve them very well in a bowl. This step helps to avoid bursting. So do not skip this step. Add sesame seeds or cumin seeds, salt, hing, ground coconut (optional) and softened butter ( unmelted butter). Mix well with your fingers. Make sure butter is well spread with the flour. Set aside. In a kadai, take the grated jaggery. Add 2 tbsp of water and melt the jaggery by boiling it. Strain the syrup through a metal strainer. Mix this syrup, cardamom powder with the sieved rice flour mixture. Mix well. Add little water and make a non-sticky smooth dough. Make small balls out of it and spread them in a newspaper. Make one or two small cylindrical shaped Seepankuzhal too ( Refer main picture). Let it air dry for 20 minutes. ( If you are a beginner, go for frying seedai in a mini kadai ( tadka pan) with little oil to check whether seedai burst or disperses in oil. Put just 2 balls and stay a feet away.  Check if the seedai burst or disperses in oil. If seedai disperses in oil, either oil temperature may be too low or jaggery syrup or butter may be more. In that case, add little more rice flour and make a non-sticky dough. Make balls and again fry them in little oil. If it works fine, go ahead with batch frying.  Heat oil in a kadai and when it gets heated, put a pinch of seedai dough and check the oil temperature. If it comes up immediately, oil temperature is correct. Now simmer the flame to medium and drop seedai balls. Stay 2 feets away for safer side. Do not disturb for a minute. Then toss the balls and put the balls and deep fry for few minutes. Keep turning both the sides for even cooking. Remove after it turns golden brown. Do not wait for all the bubbles to stop. Drain them in a tissue. Cracks are unavoidable in sweet seedai. Store after it cools down. It may turn soft the next day. So to enjoy crunchy seedai, consume it on the same day ! For Uppu Seedai Recipe / Salt seedai In a wide bowl, take 1/2 cup of roasted rice flour, roasted urad dal powder or fried gram flour ( pottukadalai maavu). Sieve twice to avoid bursting. Add cumin seeds, asafetida, salt and mix well. Add in soft butter and mix well with your finger tips. Make sure butter is well spread with the flour.  Add water little by little and make a dough. Make small balls using three fingers. Do not give pressure while rolling. Let the balls dry in a newspaper for 15-20 minutes. Heat oil & check the oil temperature by dropping a pinch of dough. When it rises to the top, simmer the flame to medium & put a handful of seedai balls. Stay 2 feet away. Do not disturb the balls for few seconds.  Then toss the seedai & cook till bubbles cease to 90%. Remove when the seedai turns golden. Let it cool down completely & then store in an air tight box. Enjoy for a week!

Note

First important thing to avoid bursting is to “SIEVE” the flour once or twice. U should sieve all the flour ( urad dal flour, rice flour). Sieving the flour properly reduces 90% of bursting. Second thing, you should not roll the seedai very tightly. U should roll it to a loose ball using three fingers. No problem if its not a proper round. One more tip is to prick the seedai with a small needle to avoid bursting. Dry the seedai in a paper or towel for 20 mins before frying.This is also very important. Dry roast the flour till it starts to release vapour. Try to draw a line using the roasted flour. Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai. Color variations may be there slightly. But u can check whether it bursts or disperses in oil. If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low. If Seedai bubbles too much after u drop into oil ,it shows the fat ( ghee or butter or oil) content is more.So add more rice flour to the dough & make again. The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown, seedai will also turn brown. Uniform heating is also important. In my observation, I feel medium flame is enough to get a nice colored and crispy seedai. Vella seedai turns soft the next day.So consume it on the same day to enjoy its best taste.  Adding coconut to seedai dough may reduce its shelf life.

Try this easy seedai recipes for this Krishna jayanthi and have a great celebration !

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Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

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Poha Kheer - Choora Kheer - Aval Payasam With Sugar - Krishna Janmashtami Recipes

Poha kheer also known as Choora Kheer ( Aval Payasam in Tamil, Pressed rice/Rice flakes pudding in English, Atukula payasam in Telugu, Avalakki payasa in Kannada) is a creamy, rich North Indian dessert recipe made using Milk, pressed rice, sugar, nuts and cardamom powder. Krishna Janmashtami/Gokulashtami festival is around the corner. We South Indians i.e Tamil people make sweet seedai, Salt seedai, Kai murukku, Paal payasam and appam for the festival whereas North Indians make their specialty recipes like Rice Kheer/ Poha kheer, Kalakand, Shrikand, Gopalkala, Mathura Ke peda and many more. Actually I bookmarked these recipes long back but I couldn’t try them.So this year I started with a North Indian recipe for Krishna Jayanthi festival.. I followed Sanjeev Kapoor’s recipe but used more milk than the mentioned quantity. Its so easy to make and it came out creamy and delicious.This kheer can be given for babies too. Actually Sendhil  & Raksha is not a big fan of Poha kheer with sugar. But they liked this a lot. Try this easy kheer recipe for this Janmashtami festival and offer to God. Lets see how to make poha kheer with step by step photos and a video ( Will update soon) !
Check out my other Krishna Jayanthi recipes HERE

Poha kheer/ Aval Payasam

Poha kheer/Choora kheer recipe - Krishna Janmashtami Recipes

Cuisine: North Indian

Category: Dessert

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Thick poha/Aval/Rice flakes - 1/4 cup Milk – 1.5 cups Sugar – 2.5 tbsp Cashews, Almonds and Raisins - 5 each Saffron threads - few Cardamom powder - 1/8 tsp Ghee - 1 tbsp

METHOD

Boil milk in a pan. In the mean time, heat ghee in a kadai. Roast cashews, almond and raisins. Remove in a plate leaving the ghee in the pan. In the same ghee, roast poha for 2 minutes. It will roast with a nice flavor. (Skip roasting poha. Just wash and add to milk. Some versions call for this method too) Add the roasted rice flakes to the boiling milk. Cover and cook the poha in very low flame. It takes nearly 10 minutes to cook. Mix it well once or twice in between. Make sure the bottom is not burnt. If needed, add 1/4 cup more milk in the middle. After the poha is cooked well, add sugar and mix well. Add cardamom powder and roasted nuts. Add saffron threads if you wish. Mix well and give a boil. Switch off the flame and serve warm. Note : This kheer thickens over time. So add more milk and sugar while serving to adjust its consistency and sweetness. Boil for a minute and serve warm. Enjoy !

Easy, yummy Poha kheer is ready to enjoy !

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Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently.

As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !

Check out my other Idli Sambar varieties too !

Hotel Style Idli sambar Recipe

Hotel style idli sambar recipe - Quick version

Cuisine: South Indian

Category: Side dish For Idli, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor Dal - 1/4 cup Moong dal - 1 tbsp Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Big onion - 1 no (cubed) Or shallots/small onion - 10nos Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato) Asafetida/Hing - a big pinch Curry leaves - few Grated jaggery - 1/2 tsp Besan flour – 1 tsp To temper Cooking oil or ghee - 1 tbsp ( Use ghee for best taste) Mustard seeds - 1 tsp Methi seeds - 1/8 tsp( 5nos) Cumin seeds - 1/4 tsp Urad dal - 1/2 tsp Sambar powder - 1 tbsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Ghee  - 1 tsp & coriander leaves - to garnish ** Skip onion to make no onion, no garlic idli sambar ** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar. **Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

         

HOW TO MAKE HOTEL SAMBAR - METHOD

Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well. Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve. Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !

You will love it !

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Vazhaipoo Dosai Recipe – Banana Flower Dosa

Recently I tasted vazhaipoo dosai / vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo/ banana flower. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. 

Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . 

Make sure you use fresh banana flower and its not bitter to taste. For variations, you can make thin dosa and stuff this masala in the center. You can make it as vazhaipoo masala dosai. Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.

Don’t forget to check out my how to clean vazhaipoo,  Vazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.

Vazhaipoo dosa/ Banana flower dosa recipe

Vazhaipoo/Banana flower dosa recipe – Healthy dosa variety for breakfast/dinner

Cuisine: South Indian

Category: Main - Breakfast

Serves: 7

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa batter  or Idli, dosa batter - 2 cups  Cooking oil or sesame oil - as needed ( to drizzlr over dosa) For the masala Vazhaipoo/Banana flower - 1 no Big onion - 2 nos Green chillies - 2 nos ( thinly sliced) Curry leaves - few Ginger,garlic paste - 1 tsp  Chilli powder or sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Lemon juice – few drops (optional) Garam masala powder - 1/2 tsp  To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp fennel seeds or cumin seeds - 1 tsp Hing/Asafetida - a big pinch

HOW TO MAKE VAZHAIPOO DOSAI - METHOD

Wash and clean the vazhaipoo ( Refer this post on how to clean vazhaipoo). Chop it finely and keep them immersed in water till use. Finely chop the onion and green chillies. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds OR fennel seeds. Add finely chopped green chillies and saute till its color changes. Add onions, curry leaves and ginger garlic paste. Saute till onion turns transparent. Now add the turmeric powder, chopped vazhaipoo, red chilli powder or sambar powder, required salt and garam masala powder (If adding). Mix well. Mix well until vazhaipoo shrinks and cooks well. Cover the kadai with a lid and simmer the flame. Let the vazhaipoo cook soft. Stir it once in the middle. Switch off the flame and add few drops of lemon juice if needed. Check for taste. Heat a dosa pan and pour 1 ladleful of batter. Spread it slightly for making uthappam. After you see the bubbles over the dosa, spread the vazhaipoo masala over the dosa and drizzle a tsp of gingely oil over the dosa. Flip the dosa carefully and cook for a minute. Remove the dosa and serve hot with chutney or sambar ! Enjoy ! Note :  Add more green chillies or chilli powder as per your wish.

Yummy, healthy vazhaipoo dosa is ready to serve with coconut chutney and sambar !

 

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Poornam Boorelu Recipe – How To Make Poornalu – Andhra Burelu

Poornam Boorelu/Poornalu/ Burelu (In Telugu) is one of the most important Neivedyam /Prasadam recipes for Varalakshmi Vratham in Andhra. Most of the people make this during Diwali and Ganesh chaturthi too. Boorelu is very similar to Tamil nadu style Suzhiyam/Suzhiyan recipe but the ingredients used for the outer covering is different. In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making Pooranam is one and the same. Pooranam ( Stuffing) can be made with Senaga pappu ( Chana Dal ), Pesarapappu ( Moong dal ) or Kobbari ( Coconut). This morning I tried it for pooja and of course to post this special recipe on this Varamahalakshmi festival day. Even though its my first attempt, it came out very well and I am happy with the result. For this recipe, I asked my neighbor Sowjanya who is from Andhra. She told, on Varamahalakshmi, they make a count of 9 boorelu/poornalu and offer to God. It should be consumed only by the family members after the pooja. So its a must and should sweet recipe to be made for them during this festival.She shared her recipe along with some useful tips too. Thank you Sowjanya for the perfect recipe. We all loved it. Do try this Andhra special sweet recipe for festivals and have a great celebration. Ok, Lets see how to make Pooranam Boorelu ( Poornalu) with step by step pictures.

Pooranam Boorelu Recipe

Pooranam Boorelu - Andhra style senagapappu boorelu recipe

Cuisine: Indian

Category: Sweet

Serves: 9 nos

Prep time: 5 Hours

Cook time: 3 Minutes

Total time: 5H03Minutes

Chitra Ganapathy

INGREDIENTS

For the stuffing/Pooranam Chana dal - 1/2 cup Grated jaggery - 3/4 cup Water - 1/3 cup Cardamom - 2 nos Grated coconut - 1//4 cup For the outer covering Raw rice - 1/2 cup Round white urad dal - 1/4 cup Water - as needed Salt - A pinch Sugar - 1/2 tsp Cooking oil - to deep fry

METHOD

Wash and soak the rice and dal together for minimum 4 hours. Over night soaking is also fine. Grind it to a slightly coarse paste in dosa batter consistency adding required water. Make sure batter is not too thin. Set the batter aside for one to 5 hours. But I used it immediately without resting time. Wash and pressure cook chana dal adding enough water. Chana dal should be blossomed and retain its shape ( i.e when you press the dal, it should become mushy) Do not over cook the dal. Grind it to a coarse paste without adding water or mash it with a ladle. In a pan, melt jaggery adding water. Strain it to remove the impurities using a metal strainer. Boil the syrup till it becomes frothy or reaches one string consistency. Add the ground chana dal paste, cardamom powder and grated coconut. Mix well till it becomes a whole mass and leaves the sides of pan. Switch off the stove and let it become warm. Make balls of golf balls size and arrange in a plate. Heat oil to deep fry. Test the oil temperature by dropping a pinch of batter. If it rises to the top, oil heat is just right. Simmer the flame completely.Take the ground batter, add sugar, mix well. Dip a stuffing ball into the batter using a spoon. Wipe the excess batter in the sides of vessel and deep fry the balls in medium flame till it turns slightly golden with brown spots.Do not fry for long time. Remove in a tissue. Offer to GOD and get the blessings. Enjoy  eating! NOTE : You should make 9 or 5 balls and offer to GOD. It should be eaten only by the family members.Do not give this as prasad to others. Tip 1 : Adding sugar in the batter gives a mild sweet taste to the outer covering too. So it won't taste bland. Tip 2 : Poornam should be thick and there should not be any moisture content in it else it will disperse in oil when you deep fry the balls.So add besan flour if needed to make the stuffing thick. Tip 3 : If the batter is thin, you can add some rice flour to bring the right consistency.

Note

You can use the remaining batter to make dosa or punugulu. While cooking dal , if u add more water , drain the excess water and grind to a smooth paste.  If there is more moisture in the cooked dal, you can add some besan flour to thicken the stuffing quickly. It stays soft and good for 1-2 days.

Enjoy this delicious traditional Andhra sweet at home !

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Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora also known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e. Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe. Raksha loved it a lot and asked me for second serving as well. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well. So friends do prepare this rice at least two hours before serving to relish its actual taste and flavor. Now lets see the step by step recipe of how to prepare Andhra Pulihora / Chintapandu pulihora in detail.

Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

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