Vella Cheedai / Seedai

Vella cheedai / Seedai is a snack that is prepared for Gokulashtami.   My amma and paati have told me that it is always challenging to make vella seedai. Because either it will become hard or it will dissolve in oil.  This is the first time (2014) I made this recipe and by luck I got it good. Hope you too will make this recipe and enjoy!!!  Urad dal makes the seedai crispy and if you want to make the soft seedai, you can skip adding the urad dhal flour.

Check my other Gokulashtami recipes 

Homemade butter and ghee

Uppu Cheedai

Thattai murukku 

Gokulashtami

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Vella Cheedai / Seedai

Niranjana Sankaranarayanan

Vella cheedai / Seedai is a snack that is prepared for Gokulashtami.   My amma and paati have told me that it is always challenging to make vella seedai. Because either it will become hard or it will dissolve in oil.  This is the first time (2014) I made this recipe and by luck I got it good. Hope you too will make this recipe and enjoy!!!  Urad dal makes the seedai crispy and if you want to make the soft seedai, you can skip adding the urad dhal flour.

Check my other Gokulashtami recipes

Homemade butter and ghee

Uppu Cheedai

Thattai murukku

Gokulashtami

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Snack, Sweet

Cuisine Indian, South Indian

Servings 6

Equipment

• Frying pan

Ingredients

  

• 1 cup Rice flour roasted to kolam powder texture
• 1 tbsp Urad dal flour
• 1 tbsp Shredded Coconut
• 1 tbsp Butter
• 1 tsp White Sesame
• 3/4 cup Jaggery
• 1/2 tsp Cardamom powder
• 1/4 cup Water

Instructions

 

Rice flour

• Please refer home made rice flour  except the roasting step.
• For vella seedai, you have to roast the rice flour until you get kolam powder texture. There is no need to roast until it turns light brown.

Urad dhal flour

• Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
• Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
• Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
• Store it in a container.
• Urad dal powder is ready.

Method

• Dissolve the jaggery in water and strain it in another vessel if your jaggery has dirt in it.
• Heat the jaggery syrup until it boils well.  Add cardamom powder into it.
• The jaggery syrup is ready. There is no need for any string consistency.
• In a bowl add rice flour, urad dhal flour, butter, sesame and mix it well.
• Now add the jaggery syrup into the flour slowly. Donot add it at one stretch.
• Its fine if you are left out with some jaggery syrup.
• Mix it well with the spoon and then make a stiff dough. The dough for Vella Cheedai / Seedai is ready.
• Refrigerate the dough for an half an hour.
• Now apply ghee on your hands and make balls out of the dough.
• Spread it on a newspaper so that it absorbs the extra moisture.
• After making balls, again refrigerate. This will make sure that the balls dont dissolve while frying.
• Now heat oil in a pan and deep fry the balls.
• Take care that it donot distort in shape. Remove it from the oil once it turns golden brown.
• Immediately after frying it will be soft, but will become crispy inside too once it cools down.
• Donot close the container immediately as it may make the vella seedai very soft.

Video

Notes

Both the rice flour and urad dhal flour should be ground and sieved several times until you get the smooth flour.

The dough should be tight so that it will not dissolve in oil.

You can also roast the sesame if necessary.

Donot close the container where you have stored the vella seedai immmediately. This will soften the recipe.

After making the balls spread it on a newspaper so that the extra moisture is absorbed.

This is prevent the bursting of seedai.

Refrigerate the dough so that it is not pliable but stiff.

Keyword Cheedai, Seedai, Sweet Seedai, Vella Cheedai

INSTRUCTIONS

Rice flour

• Please refer home made rice flour  except the roasting step.
• For vella seedai, you have to roast the rice flour until you get kolam powder texture. There is no need to roast until it turns light brown.

Urad dhal flour

• Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
• Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
• Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
• Store it in a container.
• Urad dal powder is ready.

Method

• Dissolve the jaggery in water and strain it in another vessel if your jaggery has dirt in it.
• Heat the jaggery syrup until it boils well.  Add cardamom powder into it.
• The jaggery syrup is ready. There is no need for any string consistency.
• In a bowl add rice flour, urad dhal flour, butter, sesame and mix it well.

• Now add the jaggery syrup into the flour slowly. Donot add it at one stretch.
• Its fine if you are left out with some jaggery syrup.
• Mix it well with the spoon and then make a stiff dough. The dough for Vella Cheedai / Seedai is ready.
• Refrigerate the dough for an half an hour.
• Now apply ghee on your hands and make balls out of the dough.
• Spread it on a newspaper so that it absorbs the extra moisture.

• After making balls, again refrigerate. This will make sure that the balls dont dissolve while frying.
• Now heat oil in a pan and deep fry the balls.
• Take care that it donot distort in shape. Remove it from the oil once it turns golden brown.
• Immediately after frying it will be soft, but will become crispy inside too once it cools down.
• Donot close the container immediately as it may make the vella seedai very soft.

Note:

• Both the rice flour and urad dhal flour should be ground and sieved several times until you get the smooth flour.
• The dough should be tight so that it will not dissolve in oil.
• You can also roast the sesame if necessary.
• Donot close the container where you have stored the vella seedai immmediately. This will soften the recipe.
• After making the balls spread it on a newspaper so that the extra moisture is absorbed. This is prevent the bursting of seedai.
• Refrigerate the dough so that it is not pliable but stiff.

I posted this recipe in 2014. Now I have updated it with video and new pictures.

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