Vella Seedai(Sweet Seedai)

This recipe is being used by my mom to make Vella Seedai. The method of preparation is similar to making Adhirasam and then we make small balls out of it to make this Seedai.

Vella Seedai

Rice - 2 cups
Grated Jaggery - 1.5 Cups
Sesame Seeds - 1 handfull
Chopped Cocunut - 3 tablespoon
Cardamom - 1/2 teaspoon

  • Soak the rice and rinse it in water for about 30 mins and then spread the rice in a towel till it becomes dry. Usually it will take only about 10 mins for the rice to dry.
  • Soak the sesame seeds in water for 30mins
  • Now grind the rice in a mixer to a nice powder.
  • Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to avoid sand

  • Vella Seedai Pagu
    Pagu with Mxiture

  • Again boil the jaggery water along with cocunut and sesame seeds and keep stirring it until the jaggery comes to one string consistency. When we take a drop of jaggery juice in a finger and rub it with another finger, it should form like a string. This is the correct consistency for the jaggery juice.
  • Now remove the jaggery juice from flame . Pour the jaggery juice into the rice flour and mix it well along with cardamom powder.

  • Vella Seedai - Final Pagu Mixture

  • Keep this mixture aside for atleast one day

  • The next day, heat the required oil in a heavy bottomed pan

  • Make gooseberry size small balls of the vella seedai mixture and drop around 5-6 balls once the oil is hot.

  • Deep fry the seedai till it becomes golden color. Repeat the process for the rest of vella seedai flour.

  • The Delicious Vella Seedai is ready for Neivedhyam for krishnajayanthi as well as for serving.

Vella SeedaiVella Seedai

Post a Comment

very useful information and the prasadham mentioned is also yummy i am going to try it and offer it for thirukarthigai

Hello Mami, Do we refrigerate the mixture or keep it at room temperature???

imade this today but looks a lilttle loose not a thick tough, will it get thickened by tommorrow.should i refridgerate it,reply please as i am making today.

Thanks in advance

Along with rice flour 2 tsp of roasted urad dal powder is also required to make vella cheedai.Sowmya

Yes Sowmya, many of us want a crispy vella seedai, so we can add urdal powder. Some elderly people want to have it softly for them we can avoid this.

Mami, thinking of making this today. can you give me measurement for rice flour mami?

Could you please tell me why we should keep the vella seedai mix for one whole day?

hello mami.. I tried preparing this today, as u said i prepared the dough one day earlier..I tried frying only one to see how it comes, but the dough got spread completely in the oil.. I dont know the reason.let me know wat shud i do so that the seedai comes out well tomorrow for neiveidiyam.

hi u have mentioned i hv prepared the dough one day earlier for tomorrow gokulashtami. Itried frying only one as a sample to see hw it comes, but the seedai got spread completely in the oil as soon as i drop in. I am worried.pls let me know wat i should do so tht it comes out well tomorrw.


Anu, Please do not panic. This might be because of the rice flour to jaggery ratio might not be correct. This can usually be solved by adding more rice flour. Just try adding 1 tablespoon of rice flour to the prepared dough and mix it well using hot water little by little. Then try frying one sample and see if that helps. The jaggery might be more than the flour thats the reason it may tend to break. Also the rice flour should be very very smooth. We need to sieve it nicely before using., Please try and let me know your result.

Hi Vidhya, keeping the vella seedai mix for one whole day will make the mixture set well and we would be able to fry them without breaking in oil and also the vella seedai will be very soft and tasty.

Hi Mami, As u said the dough was not so fine when doing this. I again tried with a very smooth dough. Itcame out awesome. got great appericiation from my inlaws. Uppu seedai was also sooo crispy and tasty. Thank u soo much mami for all ur recepies..



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