Facebook Instagram Mail Pinterest Youtube
Advertisement
Festival RecipesVella seedai | vella cheedai recipe | gokulashtami recipes

Vella seedai | vella cheedai recipe | gokulashtami recipes

Jeyashri suresh
By Jeyashri suresh
VELLA SEEDAI

 Recipe updated with video

Vella Cheedai| Vella Seedai recipe is a very popular sweet made during Gokulashtami/Krishna
Jayanthi in Tamil Nadu, Deep-fried sweet balls made of jaggery and rice flour.. For a long time, I found making Vella Cheedai quite tricky as I failed many a times while trying to make them. Either the vella cheedais would become hard or completely dissolve when immersed in oil. Last Saturday, all of a sudden, I thought of giving this vella cheedai a try once again. It started off well and just when I started adding the cheedais in oil, the whole thing turned into a disaster. No marks for guessing that the cheedais got completely dissolved in oil. Though I felt a little bad, I did not give up and made a fresh batch after taking a few tips from my friend’s mother. I was overjoyed on getting perfect vella seedais and now I can happily say that I can make vella cheedais with ease. I have updated the recipe with Video. I have also posted a salted version of these cheedais.  Check out my uppu seedai recipe.  Check out my full collection of Janmashtami | Krishna jayanthi recipes.  Do see this post with detailed tips and tricks on making seedai with a video by my mom. 

Vella seedai recipe

  Preparation Time : 45 mins | Cooking Time :1 hour  |Makes: 40 seedais approx.

     Home made rice flour   1 cup
     Roasted urad dal flour  1 tblsp
     Jaggery   1/2 cup
     Butter   2 tblsp
     Sesame seeds   1 tsp
     Grated coconut   2 tblsp
     Elachi powder  a pinch
     Oil    for deep frying
     Ghee  1/2 tsp


                               Video for vella seedai 

                         
     
     

VELLA SEEDAI

Method:
To make Urad dal flour:

  • Dry roast 4 tblsp of urad dhal in a pan.
  • Just roast till golden brown.
  • When it is cool, make it a fine powder in a mixie.
  • Sieve the flour twice.
  • Keep the flour in a airtight container till you use.
  • Roast the rice flour and urad dal flour in a dry pan on low flame . Be careful not to change the colour. Roast for 1-2 mins.
  • Sieve this flour and roast it again.
  • Repeat this process twice.
  • Be very careful not to over roast the flour by changing the colour.
  • Keep it aside.

To make Vella Seedai:

  • In a dry pan roast the sesame seeds  till they become golden brown colour. Add it to the sieved flour.
  • In a dry pan roast the coconut till they become golden brown colour. Add it to the sieved flour.
  • Add butter and cardamom powder to this.
  • In a saucepan add the jaggery and add 2 tblsp of water to this.
  • Melt the jaggery and boil till it comes to a rolling boil.
  • Switch off the flame and slowly filter the jaggery water and add it to the flour mixture and mix this gently with the spoon.
  • Make it into a pliable tight dough.
  • Either you may end up in leaving a few tblsp of jaggery water or you may tend to add 2-3 tblsp of water to make it a tight dough.
  • I added 2 tblsp of water to make it into a dough.
  • Roll them into a small balls( slightly bigger than uppu seedai)
  • spread them in a Kitchen towel or a newspaper as it will absorb the excess moisture.Let this sit for 10 minutes.
  • Heat the oil for deep frying.
  • Slowly drop the seedai balls in oil in small batches.
  • Do not add too much in oil at a time
  • Keep the flame in medium low else it will not get cooked inside.
  • When it becomes nice brown color take out and drain in the kitchen towel.
  • Repeat the same process for the rest of the dough.
  • When it is completely cool store this in a airtight container.
  • It is common to get cracks in vella seedai after it is fried.

vella seedai
Tips for making perfect vella seedai:

  1. Always roast the flour and sieve them twice. This will avoid the seedai from bursting.
  2. If the jaggery is too much and the dough is little soft the seedai will dissolve in oil once you drop them.
  3. So always ensure that the dough is tight. Even you are left with a few spoons of jaggery water doesn’t matter.
  4. Never skip to roast the sesame seeds and coconut.
  5. You can use the store bought rice flour too.
  6. Always cook the Vella seedai in low flame so that it will be cooked from inside too.

Trending Blogs

45 COMMENTS

  10. Perfect one! So far I tried few times most of the time it is hard or dissolves in the water congrats for ur successful attempt.. True enough making this is a process
    Very nice clicks

    Great-secret-of-life.blogspot.com

  23. My grandma used to buy these from the famous 'grand sweets' when we were kids!!!! Sigh!!!! Never knew we could make it at home so easily!! 🙂 great job!

  26. These are called "bora" in Marathi meaning "ber" in hindi. I never thought that this recipe existed with any other Indians except a little community of Brahmins from Konkan region. These are made during Diwali and as a tradition as a inaugural sweet before anything else is made. They are delish and everyone loves them, but alas…….. they are made only once a year.

  27. Thank you Jeyashri! My MIL wanted to make this for Gokulashtami, but wasn't keen due to her past experiences (it would always disintegrate while frying). So I looked for the recipe online and found this. I'm happy to say that we were able to get perfect cheedais by following your wonderfully detailed recipe. Thanks once again 🙂

  34. Dear Ms.Jeyashri.. First of all god bless you loads for the good deed that you are doing. Sure, there must be countless happy homes enjoying the variety of delicacies following your blog. I myself have tried various dishes and my home is always bubbling and happy, enjoying the variety they get. For the first time in my life, I tried preparing both the cheedais, vellam and rava and they turned out amazingly wonderful. Except while frying the vella cheedai at the initial stage, it broke loose and got mixed up… I then opted to keep the remaining unfried cheedais a longer duration for the moisture to be absorbed which helped to be intact when fried later. I was so happy and felt on top of the world. The best part of your blog is, most of the delicacies are so easily and readily available and one does not have to depend or seek help from the elders for any special delicacies. Thanks to you and all our good wishes for your continuous support.

  35. Dear Ms.Jeyashri.. First of all god bless you loads for the good deed that you are doing. Sure, there must be countless happy homes enjoying the variety of delicacies following your blog. I myself have tried various dishes and my home is always bubbling and happy, enjoying the variety they get. For the first time in my life, I tried preparing both the cheedais, vellam and rava and they turned out amazingly wonderful. Except while frying the vella cheedai at the initial stage, it broke loose and got mixed up… I then opted to keep the remaining unfried cheedais a longer duration for the moisture to be absorbed which helped to be intact when fried later. I was so happy and felt on top of the world. The best part of your blog is, most of the delicacies are so easily and readily available and one does not have to depend or seek help from the elders for any special delicacies. Thanks to you and all our good wishes for your continuous support.

  38. Tried the Vella seeds recipe with store bought rice flour. Turned out very well. Thanks for the accurate measurements and precise instructions. I've tried many of your recipes and have never been disappointed. Thanks for this blog. Shardha

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Previous article
Upma kozhukattai recipe
Next article
Microwave palkova| Therattipal

Recipe categories

Recipe of the day

Inpage Google search
Indian Vegetarian food blog with step by step photos and videos
Contact us: [email protected]
Facebook Instagram Mail Pinterest Youtube
© Copyright © 2021 All Rights Reserved | Jeyashri Kitchen