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August 24, 2013


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Vella seedai
Vella Seedai / Sweet Seedai recipe with jaggery ( updated with video and step by step photo) is a must and should neivedyam recipe for Gokulashtami in Tamil nadu houses. I never knew about vella seedai till my marriage and now this has become my favourite. Every year I follow my MIL’s traditional and authentic recipe for vella cheedai and uppu cheedai using homemade rice flour. It comes out very well without bursting.

  Please refer the “Note” section for tips to avoid bursting. Usually we make the size of this sweet 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. 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 and I didn't find any big difference in taste and color. Deep frying part is important to get a nice color and uniform browning. I have given in detail under “Method”. But cracks are unavoidable.

  First picture is with home made rice flour and the second one with store bought rice flour . I have made a full video on how to make vella cheedai just for beginners. Please watch it before you start doing. Hope you find it useful :)

Do check out my traditional uppu seedai recipe too !

If you want to make seedai using store bought rice flour, please check THIS POST !

Sweet seedai recipe with rice flour

Vella seedai recipe / Sweet seedai with jaggery

Vella seedai recipe / Sweet seedai with jaggery

Vella seedai recipe / Sweet seedai with jaggery for Gokulashtami / Krishna jayanthi festival

Cuisine: Indian
Category: Sweet
Serves: 30
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • 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 –1/2 cup
  • Grated coconut – 1 tbsp
  • Sesame seeds – 1 tsp
  • Salt – a pinch
  • Cardamom – 2
  • Water – just to cover jaggery ( around 3-4 tbsp)
  1. Dry roast the processed rice flour for few minutes. Cool down and add urad dal flour. Sieve twice to avoid bursting.
  2. Add cardamom powder, sesame seeds, powdered coconut and soft butter. Mix well.
  3. Boil and melt jaggery adding little water. Strain the syrup. Add to rice flour gradually.
  4. Make thick dough. Make small balls roughly. Dry in a cloth for 10 minutes.
  5. Heat oil to deep fry in batches. Drop 5 seedai and cook in low to medium flame till golden in color.
  6. Seedai turns crispy after it cools down. Store in a box and enjoy!


Click this LINK for processed rice flour
  • In a pan dry roast the flour till vapor comes out lightly. Do it in low to medium flame. Do not over roast the flour. Sieve and set aside.
  • In a bowl , take 1 cup of  roasted rice flour and 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 you may have to add little extra water to make the dough.

vella seedai tile2

  • Make small balls out of the dough. Prick the balls with a needle or toothpick to avoid bursting. This is for additional safety. Allow the balls to dry in a cotton cloth or paper 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 you drop the seedai , do not disturb it for few seconds.( stand 2 feet away from the kadai for safety, luckily it didn’t burst for me so far). If you start to stir immediately, seedai may break and dissolve in oil. After few seconds, turn it once to prevent sticking. (For beginners, try to fry one or two seedai with little oil in a mini tadka kadai to check if it disperse or burst. Then you make in large batches.
  • 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. Cracks are normal in vella seedai. Don’t worry.
  • Initially sweet seedai 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 you 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 or toothpick 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 you 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 you 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 you 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 and crispy seedai.
Do check out my uppu seedai recipe too !
sweet-seedai-recipe copy

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Raks said...

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

great-secret-of-life said...

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

Happy’s Cook said...

lovely pics and great recipe.. yet to try

Gajus kitchen said...

delicious seedai and cute clicks

Shanthi Krishnakumar said...

Nice seedais, have come out perfect

Chitra said...

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

cookingwithsapana said...

looks great recipe and amazing clicks..

Unknown said...

looks really fantastic.. nice presentation.. said...

nice cliks n n perfect festival recipe too..

nidhi said...

Very tempting....

Shama Nagarajan said...

drooling !!!

Unknown said...

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

Lifewithspices said...

they look so good n yumm

Unknown said...

love sweet seedai..perfectly made, love the cute little good..

hemalata said...

Very inviting and yummy recipe.

Sona said...

nice clicks, perfectly made.

sundaram said...

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

sundaram said...

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

Chitra said...

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 .

Aarthi Chandrasanth said...

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...

Chitra said...

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

Gayathri Rajesh said...

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

Chitra said...

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 :)

harini said...

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.

Chitra said...

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.

harini said...

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 came out crunchy and sweetness also perfect.thank u for the recipe.above all it didnt burst at all.special thanks for that.

Chitra said...

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

Unknown said...

Hi Chithra today gokulashtami .. en maamiyaar padham ellam correct ah pannina aana oil la pottoney odaiya aarambichuduchu ..then when I checked online for help I saw your tips that pricking with needle but we pricked with toothpick trust me it dint burst out !!! It came out perfectly !!! Thank you so much !!

Chitra said...

Thanks a lot. Happy to know my tip helped you :)