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Vella seedai recipe-Sweet seedai recipe

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Vella Seedai Recipe

Vella seedai recipe – A crispy sweet snack made for Gokulashtami. Vella seedai also known as Sweet seedai made with rice flour and jaggery with stepwise pictures.
From the day I made uppu seedai, I was waiting to make vella seedai or vella cheedai as I love it.The word ‘Vella’ means jaggery in tamil so vella seedai is basically sweet seedai made with jaggery

Vella Seedai Recipe

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 quick video

 

Vella seedai recipe

Course: Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 cup
Author: Sharmilee J

Vella seedai recipe with stepwise pictures.

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Ingredients

  • 1 cup rice flour
  • 2 tsp urad dal flour
  • 1/2 cup jaggery
  • 1/4 cup water
  • 1 tbsp butter (at room temperature)
  • 1 tbsp grated coconut
  • 1 tsp sesame seeds
  • Oil to deep fry
  • a pinch of cardamom powder

Instructions

  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick .Strain and keep aside.

  2. Take rice flour in a kadai,add urad dal flour,roast until steam wafts from the flour,do not change the color of the flour.

  3. Sieve it well.Roast coconut for few mins so that there is no moisture. In a mixing bowl take sieved flours, butter and sesame seeds,roasted coconut and cardamom powder.

  4. Mix well first for the butter to be evenly distributed. Then add the jaggery syrup.

  5. Mix well , it will look crumbly.Add little water to form a dough.The dough should not be too loose.

  6. 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.Let the seedais rest in the cloth for 20mins for the extra moisture to be absorbed.

  7. Heat oil, add few balls and fry in low medium flame.Roll and fry for even frying.Fry in batches.

  8. Fry till it is deep brown in color only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.

How to make vella seedai recipe:

  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick .Strain and keep aside.
    How to make Pottukadalai Urundai Recipe - Step1
  2. Take rice flour in a kadai,add urad dal flour,roast until steam wafts from the flour,do not change the color of the flour.Vella Seedai Recipe - Step1
  3. Sieve it well.Roast coconut for few mins so that there is no moisture.In a mixing bowl take sieved flours, butter and sesame seeds,roasted coconut and cardamom powder.
    Carrot Chutney Recipe - Step2
  4. Mix well first for the butter to be evenly distributed. Then add the jaggery syrup.
    Vella Seedai Recipe - Step2
  5. Mix well , it will look crumbly.Add little water to form a dough.The dough should not be too loose.
    Vella Seedai Recipe - Step2
  6. 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.Let the seedais rest in the cloth for 20mins for the extra moisture to be absorbed.
    Vella Seedai Recipe - Step2
  7. Heat oil, add few balls and fry in low medium flame.Roll and fry for even frying.Fry in batches.
    Vella Seedai Recipe - Step2
  8. Fry till it is 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:

  • 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 colour.
  • Sieving the flour is a must.
  • 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.

Vella Cheedai

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Reader Interactions

Comments

  82. Saraben says

    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

  84. Saraben says

    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

  92. Vyshnavi says

    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

  102. Sowmya Ramani says

    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

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