Vella Seedai is a crunchy mild sweet snack prepared by mixing rice & urad dal flour with jaggery, butter, sesame seeds, coconut and frying it in oil. 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.
Vella seedai recipe – A crispy sweet snack made for Gokulashtami. Vella seedai also known as Sweet seedai or or Vella cheedai with step by step pictures and video.
From the day I made uppu seedai, I was waiting to make vella seedai as I love it.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.
About Vella Seedai Recipe
The word ‘Vella’ means jaggery in tamil so vella seedai is basically sweet seedai made with jaggery. 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 storebought flours. 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.
- Homemade flour : Traditionally homemade rice flour and urad dal flour are 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 chcek if thef flour is ready. For making urad dal flour : We first roast urad dal until golden then grind it fine, sieve and roast again then finally store it. You can make the flours ready in advance then proceed making seedai.
- Storebought flour : Instant readymade flours are easily available these days in stores so you can use them too for making seedai.But make sure to roast well and sieve it once to ensure no speck is there then proceed.
Vella seedai recipe
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick .Strain and keep aside.
- 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.
- 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.
- Mix well first for the butter to be evenly distributed. Then add the jaggery syrup.
- Mix well , it will look crumbly.Add little water 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.Let the seedais rest in the cloth for 20mins for the extra moisture to be absorbed.
- Heat oil, add few balls and 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. Drain in a tissue, cool down then store in an airtight container.
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.
How to make vella seedai recipe
1.I used homemade flours here- you can check the making in the recipe card. If using storebought flour also you need to roast it. I used store bought rice flour so roasted it for few mins without changing the color.Roast until its easy to draw a continuous line as shown here, Set aside to cool.
2.Next roast urad dal flour for 2 mins. Set aside to cool.
3.Roast coconut until there is no moisture and becomes dry.No need to roast until golden.Set aside to cool.
4.To a sieve add roasted rice flour and urad dal flour.
5.Sieve well. Discard the remains.
6.Sieved flours ready.
7.Add jaggery syrup to a sauce pan.
8.Add water to it.
9.Boil until jaggery dissolves completely. No need to check for any consistency.
10.Strain and keep aside.
11.Discard the remains.Set aside to cool down a bit.
12..To a mixing bowl take sieved flours, butter and sesame seeds,roasted coconut and cardamom powder.
13.Mix well first for the butter to be evenly distributed.
14.Then add the strained jaggery syrup.
15.The syrup is runny only as we are not looking for any thick consistency here.
16.Mix well , it will look crumbly.
17.Add water little by little to form a dough.
18.Gather to form a dough.The dough should not be too loose.
19.Pinch a small piece of the dough and roll it out into small balls little bigger than a marble.
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.
21.Let the seedais rest in the cloth for 20mins for the extra moisture to be absorbed.If you want prick the balls using a tooth pick just one prick for each ball.
22.Heat oil – First test by adding one ball.Then add in small batches.Fry in low medium flame.
23.Roll and fry for even frying.Fry in batches.
24.Fry till it is deep brown in color only then it will get cooked inside properly.
25.This browns faster because of the jaggery syrup in it. So make sure to fry in low medium flame.
26.Drain in a tissue, cool down then store in an airtight container.
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 30mins 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 storebought roasting and sieving is a must.
- Jaggery syrup : While making jaggeyr 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 grinded and sieved well they will end up having small grains inbetween 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 dont expect to get perfect rounds just pinch roll and allow it to rest.
- Drying : After the balls are made make sure to rest it ina 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.
1. Can we use the same flour base prepared for Seedai (Salt / Uppu)?
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 regular seedai I am supposed to make?
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.
- 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.