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You are here: Home / Gokulashtami Recipes / Vella seedai recipe-Sweet seedai recipe

Vella seedai recipe-Sweet seedai recipe

September 27, 2011 by Sharmilee J 57 Comments

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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 seedaiĀ 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 šŸ™‚

Seedai Recipe - Sweet

Vella seedai recipe quick video

 

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Vella seedai recipe

Vella seedai recipe with stepwise pictures.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings1 cup
AuthorSharmilee J

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

  • 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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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.Ā 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 šŸ™‚

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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Filed Under: Gokulashtami Recipes, RandomPosts

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Reader Interactions

Comments

  1. Reva says

    September 27, 2011 at 3:40 pm

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

    Reply
  2. Reshmi Mahesh says

    September 27, 2011 at 3:47 pm

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

    Reply
  3. Divya Kudua says

    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 says

    September 27, 2011 at 4:30 pm

    Perfect and yummy looking vella seedai. Very well presented Sharmilee šŸ™‚

    Reply
  5. Neetz says

    September 27, 2011 at 4:32 pm

    i am actually hearing thsi for the first time.. really tempting šŸ™‚

    Reply
  6. Madhavi says

    September 27, 2011 at 4:34 pm

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

    Reply
  7. Priti says

    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 says

    September 27, 2011 at 5:36 pm

    Itz tempting and looks delicious

    Reply
  9. Suja says

    September 27, 2011 at 5:43 pm

    Crispy and delicious snack..looks divine

    Reply
  10. Swathi says

    September 27, 2011 at 6:48 pm

    I failed big time making this. Yours looks perfect.

    Reply
  11. Nitha says

    September 27, 2011 at 8:01 pm

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

    Reply
  12. Krithi's Kitchen says

    September 27, 2011 at 8:17 pm

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

    Reply
  13. divya says

    September 27, 2011 at 8:46 pm

    Tempting and beautiful presentation.. looks so tempting!!

    Reply
  14. MyKitchen Flavors-BonAppetit!. says

    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
  15. julie says

    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 šŸ™‚
    Do drop in my space too
    Erivum Puliyum

    Reply
  16. Muskaan at A2Z Healthy Vegetarian Cuisine says

    September 27, 2011 at 11:27 pm

    Looks yumm..never tried it before..

    Reply
  17. Premalatha Aravindhan says

    September 28, 2011 at 1:10 am

    Perfect seedais,luks so cute and yum…

    Reply
  18. Rekha shoban says

    September 28, 2011 at 2:06 am

    perfect and cute seedai!lovely click!

    Reply
  19. Pavithra says

    September 28, 2011 at 3:06 am

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

    Reply
  20. Cham says

    September 28, 2011 at 4:09 am

    Those seedais are crispy and lovely!

    Reply
  21. RAKS KITCHEN says

    September 28, 2011 at 4:11 am

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

    Reply
  22. Balakrishna Saraswathy says

    September 28, 2011 at 4:30 am

    that really looks quite delicious!

    Reply
  23. Gayathri Kumar says

    September 28, 2011 at 4:56 am

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

    Reply
  24. Valarmathi Sanjeev says

    September 28, 2011 at 4:56 am

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

    Reply
  25. Vardhini says

    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
  26. Uma says

    September 28, 2011 at 8:07 am

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

    Cheers,
    Uma

    Reply
  27. Priya says

    September 28, 2011 at 8:45 am

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

    Reply
  28. Kurryleaves says

    September 28, 2011 at 9:29 am

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

    Reply
  29. Naseela says

    September 28, 2011 at 10:04 am

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

    Reply
  30. Prathibha says

    September 28, 2011 at 11:37 am

    Looks yumm n perfect round seedai

    Reply
  31. Prathibha says

    September 28, 2011 at 11:37 am

    Looks yumm n perfect round seedai

    Reply
  32. Gayathri NG says

    September 28, 2011 at 11:44 am

    Seedai looks perfect and crispy…Lovely clicks…

    Reply
  33. Gayathri NG says

    September 28, 2011 at 11:45 am

    Seedai looks perfect and crispy…lovely clicks…

    Reply
  34. uma shankar says

    September 28, 2011 at 11:52 am

    looks perfect!nice pictures!

    Reply
  35. San says

    September 28, 2011 at 1:35 pm

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

    Reply
  36. jeyashrisuresh says

    September 28, 2011 at 4:19 pm

    cute looking seedais. can have this anytime

    Reply
  37. TheYummyMorsel says

    September 28, 2011 at 4:23 pm

    Very festive and a perfect snack!

    Reply
  38. Sobha Shyam says

    September 28, 2011 at 7:36 pm

    very delicious n crunchy seedai, lovely recipe..

    Reply
  39. aipi says

    September 28, 2011 at 10:33 pm

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

    Reply
  40. priya ravi says

    September 29, 2011 at 5:42 am

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

    Reply
  41. Saraben says

    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! :) says

      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 šŸ™‚

      Reply
  42. Saraben says

    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
  43. Meenakshi shri says

    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
  44. Sharmilee! :) says

    May 14, 2012 at 10:14 am

    @Meenakshi : Its kind of roti dough…

    Reply
  45. Babitha costa says

    August 3, 2012 at 2:12 pm

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

    Reply
  46. Vyshnavi says

    August 7, 2012 at 9:52 am

    Thanks so much for both the seedai recipes, am gonna follow both as precisely as I can šŸ™‚ 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
  47. Sharmilee! :) says

    August 7, 2012 at 9:55 am

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

    Reply
  48. suchitra says

    October 29, 2012 at 9:16 am

    Looks yummy i will try this today itself

    Reply
  49. MyhomeMypassion says

    October 30, 2012 at 3:11 pm

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

    Reply
  50. Shan says

    August 25, 2013 at 4:22 pm

    Krishna Jayanthi recipes and photography are very nice…

    Reply
  51. Sowmya Ramani says

    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 says

      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
  52. Sindhuraj says

    August 24, 2016 at 9:09 am

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

    Reply
    • SHARMILEE J says

      September 18, 2016 at 3:05 am

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

      Reply
  53. Sahana says

    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 says

      October 29, 2019 at 9:45 am

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

      Reply

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