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Vella Seedai-Vella Cheedai Recipe-(Step by Step pictures) Sree Krishna Jayanthi Special

August 15, 2013 by PadhuSankar 46 Comments

Vella seedai is a traditional snack prepared  for Gokulashtami. I have already posted the salted version, today I am here with the sweet version or sweet seedai. It is very easy to prepare and taste very delicious. Today let us learn how to prepare vella seedai following this easy recipe.

 

Vella Seedai

How to make Vella Seedai

Cook time – under 20 mins
Yields -around 20-22 vella seedais

Vella Seedai Preparation

Preparation of rice flour

Soak raw rice for 1/2-1 hour. Drain the water completely. Spread it on a cloth and dry it in shade (preferably inside the house under the fan). Let it dry completely. Then dry grind it to a fine powder. If you have a flour mill in your place, get it ground there as it is much easier. Then sieve it and keep it ready. You can prepare this even 4-5 days before Krishna Jayanthi. This rice flour can be used to prepare thattai, uppu seedai and murukku.

Urad dal flour

Dry roast urad dal until you get a nice aroma of roasted dal and the dal turns golden brown. Dry grind it to a fine powder, sieve it and keep it ready.

Ingredients needed

Rice flour – 1 cup prepared in the manner as said above and sieved.
Urad dal flour – 1 tsp
Jaggery – 1/2 cup (grated)
Cardamom -2-3 powdered
Ghee – 2 tsp
White Sesame seeds (ellu) – 2 tsp
Fresh coconut bits – 1 tbsp +1 tsp (optional)

Method

Dry roast rice flour until it is hot to touch (bearably hot). Do not over roast it, then your seedai will not turn out well.

 

Take jaggery in a kadai, add just enough water to cover the jaggery and keep it on low flame. Once the jaggery dissolves, switch off and filter it to remove impurities.  Do not prepare jaggery syrup.

 

Now rice flour and jaggery water is kept ready below. We will proceed to make the seedai.
(This is one of the easiest vella seedai recipe – no preparation of syrup)

 

vella seedai preparation

 

In a vessel take rice flour, add urad dal flour, jaggery water, cardamom powder, ghee and ellu (sesame seeds).

 

making vella seedai
Make a dough. In case if you want to use coconut bits, add that also. I divided the dough into two and added coconut bits to one part just to show you all. (If you add coconut bits, the seedai will be very tasty but will not have a long shelf life. So decide what you want). Let the dough rest for 7-10 minutes.

 

vella seedai dough

 

After 10 minutes, make medium shaped balls from the dough. If the balls are too big, the seedai will not get cooked inside, so make medium sized balls as shown below.

 

how to make vella seedai

 

Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough inside the oil, if it raises to the surface immediately, then the oil is hot enough to fry the seedais. Now reduce the heat to medium.

 

Add 5-6 balls depending on the quantity of oil. Wait for a few seconds, let it get cooked a little, then gently turn over the seedai to the other side, so that it will get cooked evenly on all the sides. Do not stir too frequently as the seedais will break.

 

frying vella seedai

When they turn golden brown (see the color of the seedai below- a shade next to golden brown), remove it from the oil with a slotted ladle and put it on a paper towel or colander to drain off the excess oil.

Once it cools, it will become hard.

Repeat the same process for the rest of the dough.

This is a fool proof recipe, if you follow all the instructions correctly, there are hardly any chance of getting it wrong.Tips for beginners – Add water just to cover or soak the jaggery. Less water the better. Add jaggery water little at a time and make a dough. If you add too much water, you cannot make a ball, so take care while adding jaggery water. If you find that the jaggery water is not enough to make the dough, keep lukewarm water with you, so that if required, you can use it to make the dough. The dough should not be too stiff nor too loose. I have shown picture wise description so that you can have better understanding.

 

vella seedai recipe
Uppu Seedai

uppu-seedai

Do check out my uppu seedai recipe and my whole collection of

Janmashtami Special Recipes

Note – I frequently get questions asking me if ready made store bought rice flour can be used for making seedais and thattais. The answer is “No”. You have to prepare rice flour in the above manner. You can use ready made flour if it is sold specially for making seedai, thattai or murukku.

 

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

 

Related posts:

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How to make Butter at Home from Milk-Milk Cream-Homemade Butter Recipe

Instant Mor Kuzhambu-More Kulambu Recipe (without coconut)-Indian Lunch Ideas

Filed Under: Festival Recipes, Snacks, Uncategorized, Video Recipe Tagged With: Uncategorized




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Next Post: Paruppu Vadai Recipe (without onions)-Dal Vada-Parippu Vada »

Reader Interactions

Comments

  1. Happys Cook

    August 15, 2013 at 4:22 pm

    Nice recipe

    Reply
  2. Veena Theagarajan

    August 15, 2013 at 4:30 pm

    my fav sweet

    Reply
  3. Babitha costa

    August 15, 2013 at 5:16 pm

    hai padhu, u didn't mention abt adding urad dal powder,have to add r not

    Reply
    • Unknown

      August 25, 2018 at 11:46 am

      She has mentioned "take rice flour, add urdu dhal flour"

      Reply
  4. Hamaree Rasoi

    August 15, 2013 at 6:06 pm

    Ladoos look so wholesome and wonderfully prepared.
    Deepa

    Reply
  5. Vimitha Anand

    August 15, 2013 at 9:10 pm

    Love this a lot. so crunchy and nice

    Reply
  6. PadhuSankar

    August 16, 2013 at 4:27 am

    Babitha – I added it along with the rice flour, so just forgot to mention it. I have updated it now. Anyway thanks for letting me know. You have to add urad dal powder/flour.

    Reply
  7. luvtocook

    August 21, 2013 at 3:24 pm

    How much is JUST ENOUGH WATER for this recipe?

    Reply
  8. PadhuSankar

    August 22, 2013 at 2:52 pm

    Luvtocook -I have updated tips for beginners now. Add very less water just enough to cover the jaggery.

    Reply
  9. Geeta Raman

    August 26, 2013 at 7:41 am

    Thanks a lot dear padhu.Good Tips.Geetha Raman

    Reply
  10. anu

    August 27, 2013 at 9:58 am

    Hi Padhu.. I tried making this today, but when i fried the seedai it completely got dissolved in the oil. Pls let me know hw shud i proceed.

    Reply
  11. PadhuSankar

    August 27, 2013 at 12:19 pm

    Anu – this recipe is the most simplest recipe. If you had prepared the dough like chapati dough, there are hardly any chances of it getting dissolved in oil. I assume that you have added more jaggery water.

    Reply
  12. krithika

    August 28, 2013 at 3:52 am

    Really very good.

    Reply
  13. Sindhu Muthiah

    August 14, 2014 at 4:37 am

    Hi padhu could you tell me how to store therice flour if I prepare it oneor two days before.

    Reply
    • Padhu Sankar

      August 14, 2014 at 7:07 am

      You can store it in a steel or plastic container at room temperature, but make sure that the flour is dried well (should be dry without moisture). You do not have to refrigerate.

      Reply
  14. Geeta Ramanathan

    September 2, 2015 at 11:26 pm

    Thanks for the recipe.
    My cheedai just disintegrated in the oil so I added 1/2 cup rice flour & urad Dal powder.
    Then the next batch was crunchy & perfect.

    Reply
  15. Ranjani Ashok

    September 4, 2015 at 11:43 am

    When I put in oil it immediately turns brown and Inside is also not cooked what is wrong. .

    Reply
    • Padhu Sankar

      September 4, 2015 at 2:17 pm

      Ranjani – you must keep in very low flame and fry it stirring continuously otherwise it will happen like this. You need lot of patience to make vella seedai.

      Reply
  16. Unknown

    September 5, 2015 at 7:46 am

    Can we use kozhakkattai maavu which is readily available?

    Reply
    • Padhu Sankar

      September 6, 2015 at 7:12 am

      You can use store bought kozhukattai maavu for making kolukattai not vella seedai.

      Reply
  17. Ravi Kumar

    August 23, 2016 at 8:37 am

    Can I soak rice for 4 hours as mentioned in uppu seedai or to soak for only 1/2-1 hour for Vella Seedai . Pls advice . Thanks

    Reply
    • Padhu Sankar

      August 23, 2016 at 11:05 am

      You can soak for 1-2 hours. It does not make a difference.

      Reply
  18. Nandini Natarajan

    August 24, 2016 at 10:22 am

    Excellent receipe. Now your blog has become my guide for festival receipes

    Reply
  19. Meenakshi jairaj

    August 25, 2016 at 11:42 am

    Hi padhu, Can I use the same hot oil to fry both uppu and vella cheedai one after the other, will they take the taste of the other from the oil. Regards, meenakshi.

    Reply
    • Padhu Sankar

      August 26, 2016 at 7:11 am

      Yes, you can use the same oil for both uppu seedai and vella cheedai.

      Reply
  20. Lalitha Ranganathan

    July 25, 2017 at 11:25 am

    Should the jaggery syrup be cooled before adding to rice flour ?

    Reply
    • Padhu Sankar

      July 27, 2017 at 9:00 am

      Yes, it should be warm.

      Reply
  21. Unknown

    August 10, 2017 at 7:53 am

    Can I use store bought rice flour for making this seedai

    Reply
    • Padhu Sankar

      August 11, 2017 at 10:01 am

      Use specially prepared rice flour.Now a days you get that also ready made. It does not come well with regular store bought rice flour.

      Reply
  22. Manisha Suresh

    August 12, 2017 at 12:37 pm

    Hi padhu
    your receipe was bang on thank you 🙂

    Reply
  23. Kalai

    August 14, 2017 at 12:11 pm

    Padhu, thanks for the recipe. It was so good especially doing it for the first time. I made it from store bought raw rice flour. Yet it was so good

    Reply
  24. Unknown

    August 14, 2017 at 12:56 pm

    Hello mam, today I tried this seedai I cannot make balls , why ? then I put some more jaggery syrup . Now I can make seedai urundai but its bteakdown in oil. I ve been used homemade rice flour. Pls what was the mistakes done by me

    Reply
    • Padhu Sankar

      August 15, 2017 at 9:44 am

      Avoid stirring for a few seconds after dropping the vella seedai in the oil.

      Avoid using more than the quantity of jaggery mentioned in the recipe. If you find that the jaggery water is not enough to make the dough, keep lukewarm water with you, so that if required, you can use it to make the dough.

      The dough should not be too stiff nor too loose.

      The temperature of the oil might have been too low. It should not be too low or high.

      These could be the possible causes of vella seedai breaking in oil.

      Reply
  25. Lakshmi Kumar

    August 14, 2017 at 6:14 pm

    Hi,this recipe is really amazing! My vella cheedai came out perfect.And i used ready made rice flour powder..Thank you padhu

    Reply
  26. Lakshmi Kumar

    August 14, 2017 at 6:16 pm

    my vella cheedai came our Perfect!Even though i used ready made rice flour.. thanks Padhu

    Reply
  27. shree

    August 18, 2017 at 8:35 am

    hi ! I followed your recipe. The cheedai came out well but it was very crsipy…even my athirsam turns out crsipy not soft

    Reply
    • Padhu Sankar

      August 19, 2017 at 7:53 am

      If seedais are hard, add a little more butter.

      Reply
  28. Unknown

    September 2, 2018 at 9:36 am

    Hi paDhu good fun God bless

    Reply
  29. laleeth k.v

    September 2, 2018 at 12:15 pm

    Padhu I made Adirasam dove result not good so can I use that dove for Bella seedai.

    Reply
  30. Manju

    September 3, 2018 at 12:47 am

    Followed your instructions exactly to the T, Vella seedai was a hit. Many thanks.

    Reply
  31. Madhavi Kurma

    September 4, 2018 at 2:00 pm

    Hi, I am telugu girl married to tamil brahmin guy. So I am not aware of the recipes prepared for Krishnashtami. Checked your website and prepared Vella Seedai, Uppu Seedai and Aval payasam.

    Vella Seedai and Aval payasam were excellent. Thanks a lot for giving step by step process for preparing the same. For beginers like me, getting the recipe perfect for the first time itself is great. My husband appreciated me a lot. All thanks to you.

    Reply
  32. Swetha

    August 24, 2019 at 4:16 am

    Pl advice what to do if jaggery is added more to rice flour

    Reply
  33. Archana

    July 31, 2020 at 7:56 am

    Hi Padhu, Approximately how much water is required for half cup of jaggery. Thanks

    Reply
  34. Viji

    September 11, 2020 at 2:55 am

    My seedai got dissolved in oil

    Reply
  35. Jyothi Krishnamoorthy

    August 29, 2021 at 5:15 pm

    I tried your recipe exactly as mentioned but my seedais dissolved in the oil
    What could be my mistake ??

    Reply
    • PadhuSankar

      September 3, 2021 at 4:20 am

      Too much water or too much butter – it happens. Recipe is not an issue as it is followed by me and many others.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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