Vella Seedai Recipe | Sweet Seedai Recipe

Vella Seedai or sweet Seedai is one of the important neivedhyam dish for Krishna Jayanthi festival and Thirukarthigai festival. This is one of the trickiest dish. Even for more experienced people, sometimes it wouldn't be a successful attempt. Every time is an experience with this sweet seedai. Beginners may find it difficult in their first attempt. For beginners, you can see this another method for sweet seedai which will be easy for them for their first attempt. The other method of making sweet seedai would not be crispy. We just need to prepare adhirasam dough but make small balls out of it and make seedai. So you may not go wrong in that. 
Coming to this method... This is the conventional method of making Sweet Seedai (Vella Seedai). Though the method is little tricky, if we practice then we would simply love this method as the vella seedai would be very sweet as well as crunchy. We don't have the hassle of any string consistency of the jaggery. Its just the dough consistency we need to be cautious to prevent the seedai from getting dissolved or burst. So now lets focus on how to make this yummy and crunchy vella Seedai.

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Vella Seedai Recipe | Sweet Seedai Recipe
Vella Seedai Recipe | Sweet Seedai Recipe

Preparation and Yield:
Preparation time5 mins
Cooking Time30 mins
Yield15 Seedai

Vella Seedai Recipe | Sweet Seedai Recipe
Vella Seedai Recipe | Sweet Seedai Recipe
Homemade Rice Flour1 Cup*
Uriddal Flour1 tablespoon
Butter1 tablespoon
Grated Jaggery1/2 Cup
Sesame Seeds1 teaspoon
Grated Coconut1 tablespoon
Cardamom Powder1/4 teaspoon
OilFor Deep Frying

* 1 Cup = 250ml

Vella Seedai Recipe | Sweet Seedai Recipe
Vella Seedai Recipe | Sweet Seedai Recipe

  1. Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour. 

  2. Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.

  3. Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities

  4. Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don't need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.

  5. Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture. 
      • If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
      • If the dough is already very soft, then sprinkle rice flour little by little and mix well. 
      • If the seedai is bursting, then it may be due to the very coarse  rice flour or uriddal flour. 

  6. When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color. 

  7. Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil

  8. Yummy and crispy vella seedai is now ready for neivedhyam or for serving.
  9. Vella Seedai Recipe | Sweet Seedai Recipe
    Vella Seedai Recipe | Sweet Seedai Recipe

Post a Comment

hi..can you pl tell me if the urid dhall should be dry roasted?

yes, we need to dry roast the urid dal till it becomes red color before grinding it..

Mam, I followed your method step by step for 2 seedais.It came very well and didn't burst at all. But it sticker at the bottom of the kadai and I stirred again and again. Why it so? Please.tell me.

Is this done for karthigai. Which district

Yes in our family we have a custom of making vella seedai. We are from Tirunelveli district. May be the custom varies

I tried it came out very well. Totally crispy. I followed your measurements strictly. Thank you. But I have a doubt whether we should allow the rice flour to cool down after frying or can we prepare the dough while it is hot. Can we add urud dal little more. What will happen if so

Adding more urad dal makes the seed brittle in oil. We need to cool the rice flour after frying before adding other ingredients



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