Vella Seedai

• 1 Cup Eera Arisi Mavu | Rice Flour, sieved
• 2-3 tablespoon Urad Dal Flour
• 1 Cup Vellam | Jaggery
• Pinch of Elaichi powder | Cardamom powder
• Oil, for deep frying

1. Soak rice in water for about 2 Hrs. Drain the water completely. Spread a clean cloth and spread the rice and air dry it for about one or two hour. The rice grains should be slightly moist and not completely dried out.
2. Grind this into a fine flour. Grind the rice in batches. Grind for a couple of minutes, sieve the flour, grind again. Repeat this for 2 or 3 times until you get a fine flour.
3. Store this in an airtight container and can be used for making most of the traditional south Indian snacks.

Prep for Urad Flour

1. Roast the Urad dal in a pan until it is golden brown. Cool. Grind it to a fine flour. Just like rice flour, sieve and grind until you get a very fine flour.

Prep for Seedai

1. In a mixing bowl, sieve the rice flour and urad dal flour again.
2. Add little hot water to the jaggery and melt it. Strain the jaggery to remove impurities.
3. In a pan add the jaggery syrup, elaichi powder and bring this to a rolling boil. Turn off the flame.
4. Now add this syrup little by little to the flour mix and form it into a stiff dough. If the mix is very dry, add plain hot water and make a dough. No need to knead.
5. Form this into small balls and let it dry for 5 minutes.
6. Heat oil in a Kadai on medium low flame. Do not overheat it. Drop these balls and fry until it is deep golden brown.
7. Drain the excess oil in a tissue paper and after it is cooled, store it in an airtight container.