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Tuesday, September 27, 2011

Vella Seedai - Sweet Seedai Recipe | Gokulashtami Recipes

Vella Seedai / Vella Cheedai also known as Sweet Seedai / Jaggery Seedai with stepwise pictures.
Vella Seedai Recipe


From the day I made uppu seedai, I was waiting to make vella seedai as I love it.The word 'Vella' means jaggery in tamil so vella seedai is basically sweet seedai made with jaggery

I made the flours ready 2 weeks back for the how to posts ok I agree....making vella seedai was in my mind too..But didnt find time to make it and was waiting for the right time. Yesterday on a sunday, unsually I woke up early and seeing my lil one in deep sleep, I thought there is no better time to make this :)

Seedai Recipe - Sweet

Vella Seedai Recipe

Preparation Time : 10 minutes + flour processing time | Cooking Time : 30 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice flour - 1 cup (Sieved & Roasted)
Urad dal flour -2 tsp (Sieved & Roasted)
Jaggery - 3/4 cup
Butter - 1 tbsp (at room temperature)
Coconut grated - 1 tbsp
Sesame seeds - 1/2 tbsp
Oil - as required to fry

* Note : Click on the link for knowing how to make homemade rice flour and urad dal flour.

Method:

  1. First immerse jaggery in water(till immersing level) for 15mins. Once the jaggery is dissolved, heat it up and let it bubble then switch off, cool down and then strain to remove impurities.Collect it in a container and set aside.Vella Seedai Recipe - Step1
  2. I am assuming that the flours are already sieved and roasted else sieve and roast it first.Now take the roasted rice flour, urad dhal flour, butter and sesame seeds. Then add the jaggery water little by little and form a smooth pilable dough- you may not end up using the jaggery syrup so add little by little.
  3. Carrot Chutney Recipe - Step2
  4. Pinch a small piece of the dough and roll it out into small balls little bigger than the ones for uppu seedai. Let it rest in newspapper or a clean cloth for 20mins for the extra moisture to be absorbed.Heat oil, add the balls and fry till nicely browned it should be deep brown in color only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.
    Vella Seedai Recipe - Step2

They are crispy on the outside and crunchy inside and I totally loved it and am sure this will be my keeper recipe. I cudnt wait for next gokulashtami so posted it now itself :)
Vella Seedai - Vella Cheedai for Gokulashtami

My Notes:

  • Please check uppu seedai recipe for tips to avoid seedai from bursting
  • Just roast the flours without changing the colour.
Vella Cheedai



Written by: SHARMILEE J

53 comments:

  1. Crispy seedai... perfect snack for teatime..:)
    Loved it..
    Reva

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  2. Perfectly done tempting ones...feel to grab some from the pic...

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  3. I have had Uppu seedai,never tasted these.Looks so cute,I am sure I wouldn't be able to stop at 1!

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  4. Perfect and yummy looking vella seedai. Very well presented Sharmilee :)

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  5. i am actually hearing thsi for the first time.. really tempting :)

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  6. This is new for me but very nice recipe and looks yummm too!!!

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  7. Not only you wake up early on a Sunday but also make these goodies ..wow ..seedai looks so cute n perfect

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  8. Crispy and delicious snack..looks divine

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  9. I failed big time making this. Yours looks perfect.

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  10. Would love to munch a few right now... am hungry..

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  11. I havent tried this one... looks super good with the amazing pics..
    Krithi's Kitchen
    Event: Serve It - Steamed

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  12. Tempting and beautiful presentation.. looks so tempting!!

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  13. I never tasted this luvly Caramelized Cheedai.Luks Yumm and a well-written recipe .Wish to try soon.

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  14. love this crunch n crispy snack..
    new to me..Thanx for sharing the recipe!
    happy to follow you :-)
    Do drop in my space too
    Erivum Puliyum

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  15. perfect and cute seedai!lovely click!

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  16. Wish I could grab some now.. love this always and I am now admiring ur pics.

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  17. Those seedais are crispy and lovely!

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  18. I love this more than uppu seedai too,looks gorgeous!

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  19. Very nice recipe. The seedai has come out so nice...

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  20. lovely and cute seedai... looks tempting.... lovely clicks.

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  21. On my list too, but just feeling lazy :). The seedais look absolutely yummy and pictures are terrific.

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  22. Thanks Sharmi for your valuable comment on my space. Seedai looks cute and crispy.

    Cheers,
    Uma

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  23. Feel like munching some, incredible seedai looks super cute and crispy..

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  24. looks really yumm...love the presentation...awesome clicks too dear

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  25. My grandma prepares these too..we call it undalikkai here in Mangalore..lovely photos....

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  26. Looks yumm n perfect round seedai

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  27. Looks yumm n perfect round seedai

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  28. Seedai looks perfect and crispy...Lovely clicks...

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  29. Seedai looks perfect and crispy...lovely clicks...

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  30. Seedai is so classic sharmi. Pics are always a treat for the eyes on your space.

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  31. cute looking seedais. can have this anytime

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  32. very delicious n crunchy seedai, lovely recipe..

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  33. I so want to grab some from the monitor ~ too good!
    USMasala

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  34. love these super cruncy seedai's.. very tempting and awesome clicks..

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  35. i left India 37 years ago and that day was also the last day that I ate mummy-made food. I am searching last 30 years for this recipe which we kokani-jews called it BOR or BORA. No one remember its recipe. I started thinking that it was my mother's invented special snack. I did remember that its made out of rice flour but what else didn't know. You cannot imagine what I went through when i found this recipe.
    Thanks a lot.

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    Replies
    1. I am so touched to hear that....do try and let me know. Am waiting for your feedback :)

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  36. Hi Sharmilee,
    The time arrived and I made them.

    Since we do not eat very sweet (diabetes!!!) I had to put less jaggery. but could not make a dough since it was too dry. I added some warm water.

    At last, It was just great. with the same taste as I remember.

    Thanks a lot.

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  37. wht shld be the consistence of dough?? it shld be same as for Rotti ?? or shld be some wattery??

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  38. @Meenakshi : Its kind of roti dough...

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  39. Sharmi,today i made this seedai with slight variation came out well

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  40. Thanks so much for both the seedai recipes, am gonna follow both as precisely as I can :) I am planning to roast and sieve the flour and keep it aside today itself (distributing work as the festival is on a weekday :() Do you think I can make the jaggery syrup also beforehand or should I wait till the day of preparing?

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  41. @Vyshnavi : Yes you can make the syrup, strain and refrigerate....it keeps well even for 3-4 days.

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  42. Looks yummy i will try this today itself

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  43. Sharmi,
    This is my favourite snack....tried it came too well...

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  44. Krishna Jayanthi recipes and photography are very nice...

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  45. Hey, i have tried a lot of your recipes and all of them turned good! great going!

    This vellai seedai alone is testing me, other than putting it aside in a cloth/tissue, i did as per ur instructions...however, few opened up if cooked in simmer & in medium, it becomes really black but doesnt bcome crisp inside!! feels like adhirsam..what to do, pls help Sharmi.

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    Replies
    1. Oh I really dont know the reason why...I just cooked in low flame thats the only trick I know

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