Posted on
by Sowmya Venkatachalam
Categories:
- All Recipes
- Sweet Varieties
4.20 from 25 votes
Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Jump to Recipe Jump to Video Print Recipe
Vella Seedai, also known as Sweet Seedai, holds a significant place as a neivedhyam dish during both the Krishna Jayanthi and Thirukarthigai festivals. This delectable treat is a deep-fried sweet creation crafted from a blend of rice flour, urad dal flour, and jaggery. What sets Vella Seedai apart is its delightful combination of a crispy outer shell and a melt-in-your-mouth interior, offering a truly unique flavor and texture.
During Krishna Jayanthi, alongside Vella Seedai, offerings like Uppu Seedai, Aval Puttu, and Nei Appam hold immense importance as Prasad offerings to Lord Krishna. In our quest for perfection in preparing Vella Seedai, we’ve gathered some invaluable tips to ensure your sweet seedai turns out just right.
Tips for making Vella Seedai:
- Texture of flours: Rice flour and Urad dal flour should be smooth without any lumps. Pass the flours through the sieve twice to ensure there are no lumps in the flours.
- Homemade rice flour Vs Store bought rice flour: I have used store bought rice flour in this recipe. Usually for Prasad we prepare rice flour at home and use that. Follow the link to see how to prepare homemade Rice flour. We can also use store bought rice flour.
- Roasting Rice Flour: Whether its Store bought or home made rice flour, we need to dry roast the rice flour till its warm. We don’t need to roast till it change to red. Just roast till the flour feels warm in your hands.
- Ratio of Flours: The ratio of rice flour to urad dal flour is 1 Cup : 1 tbsp. We just need 1 tbsp of urad dal flour, but grinding 1 tbsp of roasted urad dal in mixer grinder is hard. Lesser quantity doesn’t get grind to smooth powder usually. So dry roast 1/2 cup of urad dal and grind it to smooth powder. Use only 1 tbsp of urad dal for 1 cup of rice flour. Rest of the urad dal flour you can use it for making Uppu Seedai, thattai and thenkuzhal.
- Jaggery Syrup Consistency: There is not particular consistency like one-string for this Vella Seedai. We just need to melt the jaggery and bring it to rolling boil. Then strain the jaggery and add it to flours.
- Butter: Soften the butter at room temperature and add it to flours. Do not add cold butter or melted butter.
- Consistency of dough: While we prepare vella seedai dough, knead it to a smooth dough using the strained jaggery juice. If you feel the jaggery syrup is not enough to make a dough, try sprinkling water and knead it to dough.
- Allow the dough balls to dry for 5 mins before adding in hot oil.
- Deep Frying: Ensure the oil is hot enough before dropping the vella seedai. Once the oil is hot, add 1 vella seedai ball and ensure its not splitting in oil. Do not panic if it splits, just adjust the dough by adding little roasted rice flour and then once again roll into ball and vella seedai will not split in oil.
- Oil Temperature: We need to maintain right temperature of oil while frying. After adding vella seedai balls in oil, keep the flame in low and fry till the vella seedai becomes golden brown color. Between the batches adjust the flame to medium to ensure the oil is at right temperature.
Other Gokulashtami Recipes:
- Uppu Seedai
- Aval Kesari
- Aval Puttu
- Nei Appam
Recipe Card for Vella Seedai
Pin Recipe
Vella Seedai | Sweet Seedai | Gokulashtami Recipes
Course: Festival, Sweet
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 1 Cup
Calories: 400kcal
Author: Sowmya Venkatachalam
Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture
Print Recipe
Ingredients
- 1 Cup Homemade Rice Flour
- 1 tbsp Urad Dal Flour
- 1 tbsp Butter at Room Temperature
- ½ Cup Grated Jaggery
- 1 tsp Sesame Seeds
- 1 tbsp Grated Coconut
- ¼ tsp Cardamom Powder
- 2 Cups Oil For Deep Frying
Instructions
Prepare the Flours
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.
Prepare Sesame & Coconut
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.
Making Jaggery Syrup
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
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.
Deep Frying Process
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.
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.
Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
Yummy and crispy vella seedai is now ready for neivedhyam or for serving.
Video
Notes
- 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.
Nutritional Info
Nutrition Facts
Vella Seedai | Sweet Seedai | Gokulashtami Recipes
Amount Per Serving (1 Cup)
Calories 400Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 62g21%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with Step by Step Pictures:
- 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.
- 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.
- 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
- 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 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.
- 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.
- 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.
- Seedai is bursting, then it may be due to the very coarse rice flour or uriddal flour.
- 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.
- Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
- Yummy and crispy vella seedai is now ready for neivedhyam or for serving.
| Vella Seedai Recipe | Sweet Seedai Recipe |
(Visited 79,610 times, 1 visits today)
Related Posts:
- Vella Sadam Recipe | Jaggery Rice Recipe
- Special Aval Payasam | Red Poha Kheer | Special Rice…
- Chettinad Vellai Appam | Vellai Paniyaram Recipe
- Chena Vanpayar Erissery | Kerala Style Red Gram Yam Curry
- Sojji Appam Recipe | Sweet Poori Recipe
- Poha Chivda Recipe | Aval Mixture Recipe
- Cholam Paniyaram Recipe | Sorghum Paniyaram
- Mysore Bonda (Maida Bonda)
- Krishna Jayanthi
- Neivedhyam Dishes
- Thirukarthigai
- Video Recipes
Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
hi..can you pl tell me if the urid dhall should be dry roasted?
Reply
yes, we need to dry roast the urid dal till it becomes red color before grinding it..
Reply
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.
Reply
Is this done for karthigai. Which district
Reply
Yes in our family we have a custom of making vella seedai. We are from Tirunelveli district. May be the custom varies
Reply
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
Reply
Adding more urad dal makes the seed brittle in oil. We need to cool the rice flour after frying before adding other ingredients
Reply
Hi sowma, I tried your vella seedai recipe and if was awsome. Thanks for sharing
Reply
Happy to hear. Thanks Priya.
Reply
Yes. This was the first time I made and it came out perfect, crispy and awesome. Thank you very much
Reply
So glad Meena. Happy for you. Thank you
Reply
You have added the same procedure for both methods though the link says another method. Or am I missing anything?
Reply
Sorry link was taking it to the same recipe again. i will correct it. Thanks
Reply
Hello Mam, Approximately how many days Can I store Vella seedai?
Reply
It will stay good for a week
Reply
@subbukitchen we have tried vella seedai recipe today. It was only possible because of the clear and detailed explanation given by you. We are very happy and satisfied that we were able to make it as offering for the god for the first time . Thank you so much 🙏
Reply
So so happy and glad to know Mahathi. Thank you so much
Reply
100% perfect Vella Cheedai this year, thanks to the tips shared in your recipe. Enjoying the crispy, crunchy, sweet cheedais.
Reply
Very happy and glad to know.Thank you so much
Reply
Followed the recipe in total(including homemade rice flour), but the seedai just melted away in the oil!!
Reply
I’m so sorry to hear. How much butter did u use? Is the oil hot when you dropped the seedai? More butter tends to break the seedai and also if the oil is not hot, it will dissolve the seedai. We usually dry the seedai for 5 mins in the towel, if its too dry it tends to break.
Reply
