Vennai Seedai (Rice Flour Balls)

This is one of the items I prepared for this year's Sri Jayanthi...am going with the word Vennai Seedai because this does not have coconut added to it just rice flour, urad dhal flour and butter.... and also happens to be son's fav!

Let us get to the method of making it  -

1 Cup Rice Flour
2 Tsp Urad Dhal Powder
3/4th Tsp Salt
1 Tsp Zeera
3/4th Tsp Till (vellai ellu)
1/2 Stick UnSalted Butter

This seems so easy to make but lands us in difficulties if something goes amiss.....like it might burst all over...

So you keep in mind not to make it totally round as for the shape is concerned, make sure the urad dhal is sifted well, do not make the dough too hard and also the urundais hard and if you are adding coconut especially the frozen are fresh ones make sure the water is not too much in it...

And one more point you must not try just by putting one or two ....you must put as much (say the ones you make it with a cup of rice flour) with just enough oil to immerse them ...that is also one important point to avoid it bursting!

Hey! do not get scared seeing all this....like the way I gave it a try you can do too....when you make it it is absolutely delicious....crunchy....my son calls it seeda and loves it....

I use the rice flour available at the grocery store...in general they make it at home but I did not take that much strain.  I just make urad dhal at home. Microwave the urad dhal for about 2 minutes stirring it every 30 secs or you can do it on the stove top too...do not turn it too brown. After it cools down grind it and sift it. Use the smooth powder you get after sifting it. Having all the prep work done...let us move on to the fun part of making it....

Take a cup of rice flour. Add urad dhal flour (as prepared above), hing, salt, zeera, butter, till and make it into a soft dough by sprinkling water. Roll into small marble sized balls. Back home they will spread this on a clean muslin cloth..

Take oil that is required for frying the seedais that you made with one cup of rice flour. After the oil gets heated as mentioned do not put one or two try seeing how it works...put all of them in the oil. Leave it for some time and then turn it slowly. You can take it out when the salasala sound of the oil stops....when the sound stops that means it is done.....The yummy seedai is ready for Sri Jayanthi.

Sri Jayanthi Bakshanam

Sri Jayanti - When someone mentions this to you... you know what they are talking about right...only Krishna Jayanti is referred that way....Everyone loves Lord Krishna and his leelaigal. My son is a big fan of Krishna Ommachi (Lord Krishna)...when I told him it is Sri Jayanti - Lord Krishna's birthday...he started saying let us sing Happy Birthday for Krishna Ommachi tomorrow....soooooooo chweet....

Vande Vrindhavana charam Vallavi Jana Vallabham

Jayanti Sambhavam Dhama Vyjayanti Vibushanam
(This verse is from Swami Desikan's Gopalavimsathi)

I have still not decided what bakshanam to prepare for Sri Jayanti....will decide first thing tomorrow morning..

Updates: This is what I prepared Perumalukku thaligai Samarpikka (Naivedyam). Will post the recipes for these soon.....

Vennai Seedai (Rice flour Balls) - Click here for the recipe

Vella Seedai (Jaggery Rice Flour Balls)

Sithurundai (Jaggery Coconut Poornam immersed in Rice Urad Dhal Flour)  - Click here for the recipe

 

Rava Laddu - Click here for the recipe

 

 

Happy Krishna Janmashtami to all my blog readers....Let me know what you guys prepared for Sri Jayanti.

Appam for Avani Avittam

Yesterday August 24, 2010 was Avani Avittam and also happens to be Rakshabandhan ....I made Potato Karamadu (Veggie), Satruamudhu (Rasam), Keerai Moolagootal, Kesari (since it also happens to be pournami and as always I do Satya Narayana Pooja) and last but not the least Urad dhal Vadai (and also had left overs Sambhar and my fav chepankiyangu roast). I had postponed the appam which is quintessential to be made on the day of Avani Avittam for the evening snack. I haven't made this in years...do not ask me what happened in the previous years....  Then I remembered that I did not have a shallow pan...and I knew that this is a must for making appams but I have only flat bottom frying pans...so I ventured making this in with my paniyarakal. I am planning to Pancake Puffs Cast Iron set soon....since my paniyarakal moulds are very small and it gets cumbersome to flip it. After a heavy lunch I set out to make the yummy appams....as mentioned in my earlier posts I am big fan of sweets made with jaggery so I was even more excited in making this.....I did have hits and misses the first two rounds but did get it right...though my first two sets turned dark....it still tasted good...crunchy on the outside and soft and fluffy on the inside.....this can be made with rice flour or maida (all purpose flour). But I love it only the ones made with rice...the maida stuff does not turn that tasty....I could not get good photos...but it was too good....hence decided to post it.

Ingredients: (16 pieces)

3/4th Cup Rice soaked in water for an hour or two
1/2 Cup Jaggery
4 Cardamom
1/2 Cup Coconut
Oil for frying

Drain the water completely from the rice and grind it well. Add the jaggery, cardamom and coconut and blend it along with the rice. Heat the paniyarakal with little oil and lower the heat. Pour into the moulds. Once you see it is cooked and is turning brown ...flip it over to the other side carefully using two spoons. Add some more oil on top the appams. Take it out and place it on a kitchen towel to drain out excess oil when you see the flipped side has also turned brown.
If you are making it using a fry pan always remember that you should only do "ONE" appam at a time and also do it on a shallow pan. I know couple of my friends have been looking for this recipe in my blog...sorry could not post it earlier. Hoping it will come in handy for the upcoming Sri Jayanti and future Avani Avittams....Enjoy!