Diwali Recipes 

15 Easy Diwali Sweets  Diwali Sweets & Snacks - Full collection

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August 24, 2013


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seedai picture
( Recipe updated with video)

I never knew about vella seedai till my marriage and now this has become my favourite.Every year i follow my MIL’s recipe for vella seedai and uppu seedai & it comes out very well without bursting Smile .Please refer the “Note” section for tips to avoid bursting..Usually we make the size of this seedai bigger than uppu seedai..We also make 2 “Seepaankuzhal “ (small rod shaped) in each variety which is specially meant for baby krishna .I give this to my daughter every year Smile ..Every year i make seedai with homemade processed rice flour . This year , for a change i tried with store bought rice flour which i use for making idiyappam. I followed same recipe for both & I din’t find any big difference in taste & color.Deep frying part is important to get a nice color & uniform browning.I have given in detail under “Method”.But cracks are unavoidable Eye rolling smile.First picture is with home made rice flour & the second one with store bought rice flour . Check out the full video recipe below !

Do check out my uppu seedai recipe too !

seedai sweet

1 cup - 200ml
  • Processed rice flour  OR Store bought rice flour – 1 cup
  • Roasted urad dal flour  – 2 tsp
  • Soft butter at room temperature - 1/2 tbsp ( optional)
  • Grated jaggery – 1/3 -1/2 cup ( adjust based on ur taste)
  • Grated coconut – 1 tbsp
  • Sesame seeds – 1 tsp
  • Salt – a pinch
  • Cardamom – 2 nos
  • Water – just to cover jaggery ( around 3-4 tbsp)

Click this LINK for processed rice flour

  • In a pan dry roast the flour till vapour comes out lightly.Do it in low to medium flame.Do not over roast the flour. Sieve & set aside.. 
  • In a bowl , take 1 cup of  roasted rice flour & 2 tsp of urad dal flour..Sieve them once or twice. ( This step is very important to avoid bursting) .Grind the grated coconut finely to a coarse powder..
  • In a pan take the grated jaggery & add little water to cover it. Heat & melt it to make a thin syrup. No need to boil it. Remove & filter the syrup to discard the impurities.
vella seedai tile1
  • Strain & add this syrup to the flour , cardamom powder , sesame seeds & grated coconut, softened butter. Mix well to make a dough.. Make sure the dough should be not be sticky.It should not have cracks.It should be thick..Add syrup accordingly. Sometimes syrup itself would be sufficient to make the dough OR u may have to add little extra water to make the dough..
vella seedai tile2
  • Make small balls out of the dough & deep fry them in batches.Allow the balls to dry for 15-20 mins before frying..  
  • Before deep frying check the heat of oil by dropping a pinch of dough. If it rises immediately , oil temperature is just right. Lower the flame to low & drop the seedai 4 to 5 at a  time.After u drop the seedai , do not disturb it for few seconds.( stand 2 feets away from the kadai for safety ,luckily it dint burst for me so far).If u start to stir immediately , seedai may break & dissolve in oil..After few seconds,turn it once to prevent sticking.. 
vella seedai tile3
  • Always deep fry in low to medium flame to get a nice color . Keeping the flame high turns the seedai black & inside portion will not be cooked properly.U don’t have to wait till all the bubbles cease. Once the seedai turns golden brown , remove & drain in a tissue paper.
  • Initially it tends to be soft , but it hardens & becomes crispy when it cools down..
vella seedai tile4

Crunchy Sweet seedai is ready..

seedai raksha

  • First important thing to avoid bursting is to “SIEVE” the flour once or twice.. U should sieve all the flour ( urad dal flour , rice flour & gram flour if u use). Sieving the flour properly reduces 90% of bursting..
  • U must roast the flour slightly for few minutes in low flame if u are using homemade rice flour.
  • Secondly u should not roll the seedai very tightly. U should roll it to a loose ball using three fingers.No problem if its not a proper round..
  • One more tip is to prick the seedai with a small needle to avoid bursting..Dry the seedai in a paper or towel for 20 mins before frying..
  • Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai.Color variations may be there slightly. But u can check whether it bursts or disperses in oil..
  • If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low.
  • If Seedai bubbles too much after u drop into oil ,it shows the fat ( ghee or butter or oil) content is more..So add more rice flour to the dough & make again..
  • The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown ,seedai will also turn brown.
  • Uniform heating is also important. In my observation , i feel low to medium flame is enough to get a nice color  & crispy seedais.
Do check out my uppu seedai recipe too !

sweet-seedai-recipe copy

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  1. Aww really cute pictures with her hands with bangles :) And that krishna idol is there for a long time :)

    1. Thank u .. yes , i still keep this idol for pooja :)Yesterday bought a small new one for fotos :)

  2. looks yum.. This is one of my fav Jaggery based snack

  3. lovely pics and great recipe.. yet to try

  4. Nice seedais, have come out perfect

  5. looks great recipe and amazing clicks..

  6. looks really fantastic.. nice presentation..

  7. nice cliks n n perfect festival recipe too..

  8. wow seedai looks so so delicious :) and very cute hands holding them :)

  9. love sweet seedai..perfectly made, love the cute little hands..so good..

  10. Very inviting and yummy recipe.

  11. useful preparation and nice presentation. Pl give your advice to prevent the vella cheedai breaking in the oil while frying

  12. what precautions to be taken for avoiding the breakage of vella cheedai

    1. Hello sir, If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low.So its better to fry some in small tadka kadai before u fry in large quantity.If it dissolves,u can add little more rice flour to lessen the ratio of jaggery to rice.Hope it helps.Thanks .

  13. Hi.. I made your Vella Sedai recipe.. and it rocked... It didnt burst.. and came out very well.. I tried for the first time and my happiness knows no bounds... Thank u...

    1. Thank u so much. Ur feedback made my day great.Thanks again :)

  14. I am going to try this year for the first time as my MIL is not well.

    1. Please follow the recip and tips carefully. Stand a feet away for the first batch to check bursting. I hope u will make it well. All the best :)

  15. hi chitra, store bought rice flour means is it a processed rice flour or dry flour{varattu arisi mavu}can we use anil idiyappam mavu for this seedai?i am going to try ur method this time.ll give u feedback soon.please clear my doubts.

  16. Its not processed rice flour. Dry flour or idiyappam maavu would do Harini. But sieve the flour twice before using :) Share your feedback. I will be happy to know.

  17. hi chitra ,just now made vella seedai.came out well.i used left over processed rice flour which i made during varalakshmi viradham.just dry roasted it to get heated and followed ur recipe.i didnt use coconut.it came out crunchy and sweetness also perfect.thank u for the recipe.above all it didnt burst at all.special thanks for that.

    1. Thank you so much Harini for trying and the feedback :)


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