Salt and sweet seedai
Salt seedai
Ingredients
Rice - ½ kg
Ghee - 1 tablespoon
Jeera - 1 spoon
Asafoetida powder - 1 spoon
Oil - 1/2 kg
Grated coconut - 1 cup
Urad dhal powder - 1 spoon
Salt to taste
Method
Urad dhal powder: Fry 200 gm of urad dhal till it becomes brown and grid it in a mixer. Sieve it till it becomes fine. This could be used for uppu seedai and vella seedai (sweet seedai).
Soak rice in water for ½ an hour. Wash it and drain the water. Allow it to dry for 10 minutes. Grind it in the mixer without water and sieve it. The powder should be fine.
Fry powder dry in a tava till it becomes hot. Grind it once again and sieve it.
Add salt, ghee, jeera, asafoetida powder, grated coconut and urad dhal powder to the rice powder .and mix it well with very little water till it becomes a dough. Take very small pieces and roll in the form of tiny balls and place them on a thin white cloth.
Heat the oil. Collect the tiny balls in a plate and drop in the oil. Fry it till it becomes golden brown and drain it on a sieve, Crunchy uppu seedai is ready for Krishna Jayanthi.
Vella seedai
Ingredients
Rice - 1/2 kg
Jaggery - ½ kg
Urad dhal powder - 100 gm
White sesame seeds - 50 gm
Cardamom - 4 pieces
Grated coconut - 1 cup
Oil - 1/2 kg
Method
Soak the rice in water for 1/2 an hour. Wash and drain it. Grind in a mixer and sieve it.
In a tava fry the powder dry for 5 minutes. Sieve it again.
In a thick-bottomed vessel pour a little water and put in the jaggery. Stir it till it solidifies into a thick consistency. Pour a little in water to test its consistency. When it is thick and can be rounded like a ball pour it on the rice powder and mix well. Add white sesame seeds, cardamom, and grated coconut and keep mixing it well. It should be become a dough.
Take fairly big pieces and roll in the form of a small ball and place it on a plate. Heat the oil and drop many balls and fry it till it becomes golden brown.
Tasty vella seedai can be offered to Lord Krishna.
Appam
Ingredients
Rice - 250 gm
Urad dhal - 2 spoons
Jaggery - 250 gm
Cardamom - 3 pieces
Grated coconut - 2 cups
Oil - 1/2 kg
Method
Soak rice in water for an hour. Wash the rice and grind finely in a mixer with urad dhal, adding a little water.
Add jaggery and grind it with rice.
Add grated coconut and powdered cardamom and allow it to settle for one hour.
Heat the oil in a pan and take a ladle full of the batter and pour it in the oil. Fry it till it turns golden in colour.
Serve it hot.
Sukiyan
Ingredients
Grated coconut – 4 cups
Jaggery - 4 cups
Cardamom - 3 pieces
Oil - ½ kg
Maida - 1 cup
Method
In a pan, add a little water and jaggery and stir it till it solidifies. Add grated coconut and stir till it mixes well. Keep stirring till it solidifies. This is called pooranam.
Allow it to cool. Add a little water to maida and make into a thin paste. Take tiny pieces of pooranam and roll it in the form of tiny balls. Dip the ball in maida paste and drop in oil. Fry till it changes colour.
Hot sukiyan is ready for offering.
Akkara adisal
Ingredients
Rice - 250 gm
Jaggery - 500 gm
Ghee - 2 cups
Milk - 500 gm
Cashew and raisins - 8 each
Cardamom - 5 pieces
Method
Wash and cook the rice in a pressure cooker. Smash it well and add jaggery to it. Allow it to mix well and let it boil together for 1/2 an hour. Add milk and allow it to mix well by stirring it. Fry cashews and raisins in a little ghee. When the rice and jaggery become fairly thick, add ghee, fried cashews, raisins and powdered cardamom.
Hot and tasty akkara adisal, which is a favourite of Lord Krishna, is ready for his birthday.
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