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    You are here: Home / RandomPosts / Vella Seedai Recipe

    Vella Seedai Recipe

    Last Updated On: Aug 7, 2024 by Sharmilee J

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    Jump to Recipe Jump to Video Print Recipe

    Vella Seedai is a crispy sweet snack made for Gokulashtami. Vella Seedai is also known as Sweet Seedai or Vella Cheedai. Sweet Seedai or Vella Seedai is easy to make and tastes delicious. Learn to make perfect Vellai Seedai Recipe with step by step pictures and video.

    vella seedai served in a silver bowl

    Seedai is one of the integral part of the offerings made for Gokulashtami. I love sweet seedai more than uppu seedai. Also sweet seedai is easy to make and has very less chances for bursting too so perfect for beginners to try.

    Jump to:
    • About Vella Seedai
    • Vella Seedai Video
    • Vella Seedai Ingredients
    • How to make Vella Seedai Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Vella Seedai

    The word ‘Vella’ means jaggery in tamil and ‘Seedai’ is a crispy snack so Vella Seedai is basically sweet seedai made with jaggery. Vella Seedai is prepared using rice flour, urad dal flour along with jaggery, butter, sesame seeds and coconut.

    The butter in the snack resembles the fondness of Krishna for butter and the  sweetness resembles the fondness of children for sweet – hence extensively made on Gokulashtami or Krishna Jayanthi or Janmashtami. The snack is offered to God as neiveidhyam and then consumed.

    Traditionally seedai is made from the scratch by making homemade flours which includes rice flour and urad dal flour then making seedai. But these days many don’t have the time to make the flours from the scratch so you can make use of store bought flours.

    You can make your homemade flour or use store bought ready made flour too. What ever flour you use make sure to roast and sieve it that is the important step to avoid bursting of seedai. Then while making jaggery syrup make sure to strain and use. The dust particles if not strained may lead to bursting seedai so take care.

    vella seedai served in a silver bowl

    Vella Seedai Video

    Vella Seedai Ingredients

    • Rice flour – Traditionally homemade rice flour is used to make seedai. Soaking raw rice, then drying it for a while then grinding, sieving then again roasting and sieving is the best method for making homemade rice flour. You should be able to draw a line using the flour, after roasting this is the perfect way to check if the flour is ready.
    • Urad dal flour – I have used homemade urad dal flour . You can use store bought flour too.
    • Butter – Butter is added to give a melt in the mouth texture to the seedai.
    • Jaggery – Use good quality jaggery for best taste and color. Make sure to prepare syrup and strain it to remove impurities.
    • Sesame Seeds – Sesame seeds are traditionally added to the dough while making seedai. You can replace it with cumin seeds too. You can add black sesame seeds or white sesame seeds too.
    • Coconut – Coconut is added for taste and crunch in the seedai so do not miss it.
    • Cardamom powder – Cardamom powder gives great flavor to vella seedai.
    ingredients needed to make vellai seedai

    Tips to make Seedai and How to avoid Seedai from bursting in oil

    • Moisture – The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a toothpick or any sharp object and resting it in a dry cloth for 30 minutes are the tips given by my friend. Also roasting coconut ensures there is no moisture in it also.
    • Sieving – Whatever flour you use either homemade or store bought roasting and sieving is a must.
    • Jaggery syrup – While making jaggery syrup you need not check for consistencies, just boil until jaggery dissolves that is enough. Also make sure to strain the syrup before using.
    • Grinding – If the rice and urad dal flour are not grind and sieved well they will end up having small grains in between which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
    • Rolling – Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also don’t expect to get perfect rounds just pinch roll and allow it to rest.
    • Drying – After the balls are made make sure to rest it in a cloth for a while for the extra moisture to leave. The wetness or moisture in the balls may lead to seedai bursting so always give it a good resting time.
    seedai dough rolled and ready to fry

    How to make Vella Seedai Step by Step

    1.I used homemade flours that I made and stored – you can check the making in the recipe card. If using store bought flour also you need to roast it. Add 1 cup rice flour, roast until its easy to draw a continuous line as shown here, Set aside to cool.

    roast rice flour

    2.Next roast 2 tablespoon urad dal flour for 2 minutes. Set aside to cool.

    roast urad dal flour

    3.Roast 1 tablespoon coconut until there is no moisture and becomes dry.No need to roast until golden.Set aside to cool.

    roast coconut until moisture leaves

    4.To a sieve add roasted rice flour and urad dal flour.

    sieve the flours

    5.Sieve well. Discard the remains.

    discard the remains

    6.Sieved flours ready.

    sieved flours are ready

    7.Add 1/2 cup jaggery to a sauce pan.

    add jaggery crushed

    8.Add 1/4 cup water to it.

    add water to it

    9.Boil until jaggery dissolves completely. No need to check for any consistency.

    melt it completely

    10.Strain and keep aside.

    strain and keep aside

    11.Discard the remains. Set aside to cool down a bit.

    strain to remove impurities

    12.To a mixing bowl take sieved flours, 1 tablespoon butter and 1 teaspoon sesame seeds,1 tablespoon roasted coconut and 1/4 teaspoon cardamom powder.

    add butter, coconut, sesame. cardamom powder to the sieved flour

    13.Mix well first for the butter to be evenly distributed. 

    mix well

    14.Then add the strained jaggery syrup.

    add strained jaggery syrup

    15.The syrup is runny only as we are not looking for any thick consistency here.

    jaggery syrup is added

    16.Mix well, it will look crumbly.

    mix this well

    17.Add water little by little to form a dough.

    add water little by little

    18.Gather to form a dough.The dough should not be too loose.

    gather to form a dough

    19.Pinch a small piece of the dough and roll it out into small balls little bigger than a marble.

    pinch a small portion from the dough

    20.Roll gently, do not roll tight.If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. It should be slightly bigger than a marble.

    roll to form a ball

    21.Let the seedai rest in the cloth for 20 minutes at least for the extra moisture to be absorbed. If you want prick the balls using a tooth pick just one prick for each ball.

    repeat to finish

    22.Heat oil – First test by adding one ball. Then add in small batches. Fry in low medium flame.

    add to hot oil

    23.Roll and fry for even frying. Fry in batches.

    roll over and fry

    24.Fry till it is deep brown in color only then it will get cooked inside properly.

    fry until reddish brown

    25.This browns faster because of the jaggery syrup in it. So make sure to fry in low medium flame.

    remove the seedais

    26.Drain in a tissue, cool down then store in an airtight container.

    drain in tissue paper, vellai seedai is ready

    Store in a dry airtight container.

    vella seedai served in a silver bowl

    Expert Tips

    • Make sure to sieve the flours. Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
    • Just roast the flours without changing the color.
    • Straining the jaggery syrup is must to remove impurities.
    • I used homemade rice flour and urad dal flour. You can try with store bought flour too.
    • I used butter at room temperature, you can melt the butter and add it too.
    • While rolling, if there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.

    Serving & Storage

    Seedai can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a week.

    FAQS

    1.Can we use the same flour base prepared for salt seedai?

    Yes we can use the same flour base prepared for Seedai in Vella seedai. We additionally add jaggery and a pinch of cardamom to get the sweetness & flavor.

    2.What is the portion of vella seedai and uppu seedai I am supposed to make for the festival?

    Generally Vella Seedai and Seedai (Salt) are made in equal proportions. However if you have kids and sweet tooth make more of Vella seedai, else, make more of the regular seedai.

    3.Does Vella Seedai mean white seedai?

    No Vella seedai is Sweet / Jaggery Seedai. Vella though means white in Tamil, the one we refer here is to Jaggery (vellam in Tamil) seedai. Irony is that Vella seedai is brown.

    4. What are the important things to care in preparation of this recipe?

    a. Flour has to be without specks.
    b. If the flour is from store, make sure to roast it.
    c. Ensure dough is dry before frying in oil.
    d. Oil should be very hot before frying.

    vellai seedai served in a bowl

    If you have any more questions about this Vella Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Vella Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Vella Seedai Recipe | Sweet Seedai Recipe

    Vella Seedai is a crispy sweet snack made for Gokulashtami. Vella Seedai is also known as Sweet Seedai or Vella Cheedai. Sweet Seedai or Vella Seedai is easy to make and tastes delicious. Learn to make perfect Vellai Seedai Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 cup rice flour
    • 2 teaspoon urad dal flour
    • 1/2 cup jaggery
    • 1/4 cup water
    • 1 tablespoon butter (at room temperature)
    • 1 tablespoon coconut grated
    • 1 teaspoon sesame seeds
    • 1/4 teaspoon cardamom powder
    • oil to deep fry

    Instructions

    • To a sieve add roasted rice flour and urad dal flour.
    • Sieve well. Discard the remains.
    • Sieved flours ready.
    • Add 1/2 cup jaggery to a sauce pan.
    • Add 1/4 cup water to it.
    • Boil until jaggery dissolves completely. No need to check for any consistency.
    • Strain and keep aside.
    • Discard the remains. Set aside to cool down a bit.
    • To a mixing bowl take sieved flours, 1 tablespoon butter and 1 teaspoon sesame seeds,1 tablespoon roasted coconut and 1/4 teaspoon cardamom powder.
    • Mix well first for the butter to be evenly distributed. 
    • Then add the strained jaggery syrup.
    • The syrup is runny only as we are not looking for any thick consistency here.
    • Mix well, it will look crumbly.
    • Add water little by little to form a dough.
    • Gather to form a dough.The dough should not be too loose.
    • Pinch a small piece of the dough and roll it out into small balls little bigger than a marble.
    • Roll gently, do not roll tight.If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.It should be slightly bigger than a marble.
    • Let the seedais rest in the cloth for 20 mins atleast for the extra moisture to be absorbed. If you want prick the balls using a tooth pick just one prick for each ball.
    • Heat oil – First test by adding one ball.Then add in small batches.Fry in low medium flame.
    • Roll and fry for even frying. Fry in batches.
    • Fry till it is deep brown in color only then it will get cooked inside properly.
    • This browns faster because of the jaggery syrup in it. So make sure to fry in low medium flame.
    • Drain in a tissue, cool down then store in an airtight container.

    Video

    Notes

    • Make sure to sieve the flours. Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
    • Just roast the flours without changing the color.
    • Straining the jaggery syrup is must to remove impurities.
    • I used homemade rice flour and urad dal flour. You can try with store bought flour too.
    • I used butter at room temperature, you can melt the butter and add it too.
    • While rolling, if there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
    Nutrition Facts
    Vella Seedai Recipe | Sweet Seedai Recipe
    Amount Per Serving (125 g)
    Calories 652 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 5g31%
    Trans Fat 0.3g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Cholesterol 15mg5%
    Sodium 47mg2%
    Potassium 82mg2%
    Carbohydrates 118g39%
    Fiber 3g13%
    Sugar 51g57%
    Protein 6g12%
    Vitamin A 175IU4%
    Vitamin C 0.4mg0%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Gokulashtami, Gokulashtami Essentials, RandomPosts, seedai recipes

    Reader Interactions

    Comments

    1. Reva

      September 27, 2011 at 3:40 pm

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

      Reply
    2. Reshmi Mahesh

      September 27, 2011 at 3:47 pm

      Perfectly done tempting ones…feel to grab some from the pic…

      Reply
    3. Divya Kudua

      September 27, 2011 at 3:58 pm

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

      Reply
    4. Paaka Shaale

      September 27, 2011 at 4:30 pm

      Perfect and yummy looking vella seedai. Very well presented Sharmilee 🙂

      Reply
    5. Neetz

      September 27, 2011 at 4:32 pm

      i am actually hearing thsi for the first time.. really tempting 🙂

      Reply
    6. Madhavi

      September 27, 2011 at 4:34 pm

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

      Reply
    7. Priti

      September 27, 2011 at 5:13 pm

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

      Reply
    8. Nalini's Kitchen

      September 27, 2011 at 5:36 pm

      Itz tempting and looks delicious

      Reply
    9. Suja

      September 27, 2011 at 5:43 pm

      Crispy and delicious snack..looks divine

      Reply
    10. Swathi

      September 27, 2011 at 6:48 pm

      I failed big time making this. Yours looks perfect.

      Reply
    11. Nitha

      September 27, 2011 at 8:01 pm

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

      Reply
    12. divya

      September 27, 2011 at 8:46 pm

      Tempting and beautiful presentation.. looks so tempting!!

      Reply
    13. MyKitchen Flavors-BonAppetit!.

      September 27, 2011 at 9:26 pm

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

      Reply
    14. julie

      September 27, 2011 at 10:55 pm

      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

      Reply
    15. Muskaan at A2Z Healthy Vegetarian Cuisine

      September 27, 2011 at 11:27 pm

      Looks yumm..never tried it before..

      Reply
    16. Premalatha Aravindhan

      September 28, 2011 at 1:10 am

      Perfect seedais,luks so cute and yum…

      Reply
    17. Rekha shoban

      September 28, 2011 at 2:06 am

      perfect and cute seedai!lovely click!

      Reply
    18. Pavithra

      September 28, 2011 at 3:06 am

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

      Reply
    19. Cham

      September 28, 2011 at 4:09 am

      Those seedais are crispy and lovely!

      Reply
    20. RAKS KITCHEN

      September 28, 2011 at 4:11 am

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

      Reply
    21. Balakrishna Saraswathy

      September 28, 2011 at 4:30 am

      that really looks quite delicious!

      Reply
    22. Gayathri Kumar

      September 28, 2011 at 4:56 am

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

      Reply
    23. Valarmathi Sanjeev

      September 28, 2011 at 4:56 am

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

      Reply
    24. Vardhini

      September 28, 2011 at 5:14 am

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

      Reply
    25. Uma

      September 28, 2011 at 8:07 am

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

      Cheers,
      Uma

      Reply
    26. Priya

      September 28, 2011 at 8:45 am

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

      Reply
    27. Kurryleaves

      September 28, 2011 at 9:29 am

      looks really yumm…love the presentation…awesome clicks too dear

      Reply
    28. Naseela

      September 28, 2011 at 10:04 am

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

      Reply
    29. Prathibha

      September 28, 2011 at 11:37 am

      Looks yumm n perfect round seedai

      Reply
    30. Prathibha

      September 28, 2011 at 11:37 am

      Looks yumm n perfect round seedai

      Reply
    31. Gayathri NG

      September 28, 2011 at 11:44 am

      Seedai looks perfect and crispy…Lovely clicks…

      Reply
    32. Gayathri NG

      September 28, 2011 at 11:45 am

      Seedai looks perfect and crispy…lovely clicks…

      Reply
    33. uma shankar

      September 28, 2011 at 11:52 am

      looks perfect!nice pictures!

      Reply
    34. San

      September 28, 2011 at 1:35 pm

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

      Reply
    35. jeyashrisuresh

      September 28, 2011 at 4:19 pm

      cute looking seedais. can have this anytime

      Reply
    36. TheYummyMorsel

      September 28, 2011 at 4:23 pm

      Very festive and a perfect snack!

      Reply
    37. Sobha Shyam

      September 28, 2011 at 7:36 pm

      very delicious n crunchy seedai, lovely recipe..

      Reply
    38. priya ravi

      September 29, 2011 at 5:42 am

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

      Reply
    39. Saraben

      January 17, 2012 at 2:13 pm

      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.

      Reply
      • Sharmilee! :)

        January 17, 2012 at 2:34 pm

        I am so touched to hear that….do try and let me know. Am waiting for your feedback 🙂

        Reply
    40. Saraben

      February 22, 2012 at 12:06 pm

      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.

      Reply
    41. Meenakshi shri

      May 14, 2012 at 10:10 am

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

      Reply
    42. Sharmilee! :)

      May 14, 2012 at 10:14 am

      @Meenakshi : Its kind of roti dough…

      Reply
    43. Babitha costa

      August 03, 2012 at 2:12 pm

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

      Reply
    44. Vyshnavi

      August 07, 2012 at 9:52 am

      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?

      Reply
    45. Sharmilee! :)

      August 07, 2012 at 9:55 am

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

      Reply
    46. suchitra

      October 29, 2012 at 9:16 am

      Looks yummy i will try this today itself

      Reply
    47. MyhomeMypassion

      October 30, 2012 at 3:11 pm

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

      Reply
    48. Shan

      August 25, 2013 at 4:22 pm

      Krishna Jayanthi recipes and photography are very nice…

      Reply
    49. Sowmya Ramani

      August 27, 2013 at 4:11 am

      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.

      Reply
      • SHARMILEE J

        August 28, 2013 at 10:19 am

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

        Reply
    50. Sindhuraj

      August 24, 2016 at 9:09 am

      Shall I use ghee instead of butter plz reply it's bit urgent

      Reply
      • SHARMILEE J

        September 18, 2016 at 3:05 am

        I am not sure of the outcome,havent tried with ghee

        Reply
    51. Sahana

      August 21, 2019 at 9:00 am

      Hi Mam….
      Is there any trick for the balls not to dissolve while frying ? I am gonna try this recipe for this Janmashtami, before that I tot I would clarify it, if I come across such a situation, how should it be handled.

      Reply
      • Sharmilee J

        October 29, 2019 at 9:45 am

        Jaggery measure should be perfect as given also the dough consistency should be correct

        Reply
    52. Manju Krishnamurthy

      August 19, 2022 at 10:22 am

      I tried ur vellam seedai bt as soon as I put in oil it got separated. Cn u tell me the reason.

      Reply
      • Sharmilee J

        August 19, 2022 at 8:50 pm

        If the dough has more jaggery or loose it may seperate

        Reply
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