Vellai Seedai Recipe - Krishna Janmashtami | Gokulashtami Recipe

Step 1: To begin making the Vellai Seedai Recipe, prepare all the ingredients and keep ready

Step 2: Soak the rice for two hours and drain out the water

Step 3: Dry the rice in a kitchen towel overnight

Step 4: Once dry, blend to make a fine powder

Step 5: In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma

Step 6: Blend the Urad dal and chana dal into a fine powder and keep aside

Step 7: In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat

Step 8: Into a small saucepan, add the water and jaggery and turn on the heat

Step 9: Keep stirring until the jaggery dissolves in water and comes to a brisk boil for a few seconds

Step 10: Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, elaichi powder, and ghee

Step 11: Combine the mixture until you get a coarse crumb texture

Step 12: Add the jaggery water and knead to make a soft dough

Step 13: Now grease your palms with ghee and and shape the dough to make small marble size balls

Step 14: Place the balls in a tray and prepare the oil for deep frying

Step 15: Once the oil is heated, turn the heat to low

Step 16: Gradually drop a few Vellai Seedai balls at a time into the oil and deep fry thee balls

Step 17: Using a slotted spoon keep stirring the Vellai Seedai balls to fry them evenly until it becomes dark golden brown

Step 18: It is important to cook the Vellai Seedai in low heat so it gets evenly crip and roasted from inside as well

Step 19: Drain the Vellai Seedai from the oil and allow it to cool

Step 20: The cooling process allows the Seedai to turn crisp and crunchy

Step 21: Store the Vellai Seedai  in airtight containers and serve as a snack for festivals like Krishna Janmashtami