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.

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.

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.

Baking Vella Seedai is a great alternative to deep-frying, allowing you to enjoy this traditional snack with less oil while retaining its delicious flavor and crunch. Here’s how you can bake Vella Seedai perfectly:

Follow the same method as the traditional recipe to make the dough for the Seedai. Line a baking tray with parchment paper or butter paper.

Place the balls on the prepared baking tray, leaving some space between each ball. Grease the paper lightly with coconut oil to prevent sticking.

Roll the dough into small, even-sized balls.

Preheat your oven to 200°C (392°F) to ensure it’s hot and ready for baking.

Lower the oven temperature to 190°C (374°F). Bake the Seedai balls for 5 minutes.

Remove the tray from the oven. Lightly brush the Seedai balls with coconut oil. Flip the balls to ensure even baking and return the tray to the oven.

Reduce the temperature to 180°C (356°F). Bake the Seedai for another 5 minutes.

Switch to the grill option on your OTG (Oven, Toaster, Grill) setting.

Lower the temperature to 170°C (338°F).

Grill the Seedai for an additional 5 to 10 minutes until they are crisp and golden.

Keep a close eye on the Seedai during this step, as baking times can vary depending on your oven.