Vella Cheedai - Jaggery Cheedai

Vella Cheedai - Snack Variety prepared on Sri Krishna Jayanthi

Also Known as:

• Vella Seedai
• Vella Cheeda

A small story behind:
First time when I prepared this, it was not a perfect one. It broke into smaller pieces, while frying. I learned some good lessons from that. It was my mother-in-law who taught me the exact measures this time. I also fine tuned the preparations with my earlier experience to make it near perfect one.
Preparation Steps:

Ingredients: (Serves 3-4)

• Jaggery - 3/4 Cup 
• Water - 1/2 Cup
• Rice Flour - 1 Cup
• Grated Coconut - 1 tbsp
• Black Gram (Urad Daal) Powder - 1/2 tbsp
• Sesame (Till/Ellu) - 1/2 tbsp
• Cardamom Powder - Small pinch
• Oil - For Deep frying

Preparation Steps:

• Roast rice flour and Black Gram flour. Do not over roast.
• Boil Jaggery in water and filter the impurities out. Do not make a thick syrup of this. Leave it to cool.
• Mix Rice Flour, Black Gram powder, Grated Coconut, Sesame seeds, Cardamom powder. Add Jaggery syrup prepared in first step to this mix.
• Hand roll into gooseberry size balls.
• Deep fry this in oil till it turns to golden brown colour. Do not put too much Cheedai in oil at the same time while frying. Put about 4-5 Cheedai only at a time.

Note:

• Black Gram and Rice flour must be sieved thoroughly otherwise there are chances of bursting while frying Cheedai.
• If the Cheedai breaks apart while frying, Jaggery syrup could be more. This is where I failed the first time.

Vella Cheedai, ready for serving