Vidhu's kitchen

Vella Seedai with Store Bought Rice flour.- Krishna Jayanthi Recipes


Rice flour                            : 1 cup
Jaggery                                : 3/4 cup
Urad dal flour                      : 1 tsp
Butter                                   : 1 tbsp
Cardamom powder               : 14 tsp
Coconut pieces                      : 2 tbsps
Water                                     : 14 cup

Method for urad dal flour

Dry roast urad dal till golden brown on low flame & cool down completely.
Grind to a flour  seive it and keep aside.


Heat a pan , dry roast rice flour on medium flame .
You should be able to draw a line.
Remove from flame and kee paside.
Heat pan with jaggery , add 1/4 cup water and mix.
Boil until it dissolves.
Strain it and boil again.
Reduce the flame , Add rice flour  urad dal flour, coconut pieces  cardamom powder, butter & mix everything well.
let it cool.
Roll them into small balls.
Heat oil & slowly drop the balls and fry in low flame ( else it will not get cooked inside) till golden brown.
Drain in kitchen towel and let it cool.
Store it in an air tight container.

Instant Wheat flour Appam


Wheat flour                : 1 cup
Rice flour                   : 3/4 cup
Jaggery                      ; 3/4 cup
Grated coconut          : 1/2 cup
Cardamom powder    : 1/2 tsp
Water                          :  2 & 1/2 cups


Take a bowl , add wheat flour  rice flour  coconut jaggery , cardamom powder & mix well
Add 2&1//2 cups water  mix well without any lumps.
The consistency should be like dosa batter.
Heat oil in frying pan , pour a ladle of batter and fry on medium heat flame until golden brown on both sides.
Drain the excess oil & serve hot.
Enjoy !!

Ven Pongal - Method 2

For recipe Video Click here

Raw rice               ; 1 cup
Moong dal           : 1/4 cup
Ghee                    : 3 tbsp
Chopped ginger   : 14 tsp
Cashews               : 10
Cumin seeds         : 3/4 tbsp
Pepper                   : 3/4 tbsp
Curry leaves  


Wash rice and dal together and pressure cook with salt for 6 whistles.
Open the pressure cooker and mash the cooked rice well.
Add cumin seeds , pepper  asafotida .
Heat 3 tbsps ghee , add chopped ginger cashews curry leaves  fry on low flame till cashew turns golden brown.
Pour over the cooked rice - dal mixture & mix everything well.
Serve hot with chutney, sambar and Urad dal vada.

Gujarati Kadhi Recipe


Curd : 1 cup
Besan flour : 1 tbsp
Water : 2 cups
Red chilly :2
Mustard seeds : 1/4 tsp
Asafoetida : a pinch
Curry leaves : few
Turmeric powder : 14 tsp


Whisk the curd & besan flour and blend well.
Add salt, turmeric powder, asafoetida , and mix well.
Heat oil in a pan , add mustard seeds , curry leaves , red chillies.
When the seeds begin to splutter , reduce the flame , add the curd mixture and mix well.
Let it boil for 10 minutes or till the raw smell of besan goes away.
Remove from flame and serve hot

Paal Payasam - Quick Method / சுலப முறை பால் பாயசம்

For Recipe Video  - Click Here 


Raw rice                                  : 2 tbsps
Milk                                         : 750 ml
Sugar                                        : 1 up ( 100gm - 125 gms)
Cardamom                                : 3
Saffron                                      : few


Powder the rice & cardamom to a coarse powder.
Boil milk in a heavy bottomed pan.
Once the milk comes to a boil,add the powdered rice,saffron ,simmer the flame,cook till the rice is soft.
Stir in between to prevent sticking at the bottom. 

Once the milk has been absorbed ,and the rice has become soft,add sugar and let it boil for few minutes.
Let it boil on low flame until the payasam turns creamy.
Switch off the flame , cover & let it sit for 10 minutes.
Serve hot