Sweet Seedai Recipe / Vella Seedai Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This sweet or inippu seedai is a very famous and must neivedhyam / offering snack recipe for Lord Krishna on the day of Janmashtami but it is made for Karthigai Deepam too. Even some experienced ladies, women take a back seat when it comes to seedai preparation, I am not an exception too! As I have already tried my hands on Salt Seedai last year, I carefully jotted down the points where we can go wrong. It’s my first attempt to try this sweet version, really the output was extraordinary, perfect crispy seedai with mild sweetness, which I liked the most. I suggest all my readers read the tips/notes carefully and then go to the preparation and I think that I have covered almost all the tips that I have learned so far, which will be really useful at least to some of you. If interested check my 75+ Janmashtami Recipes and 100+ Lockdown Recipes.
Check my other Janmashtami Recipes like
1. Ribbon Pakoda
2. Thattai
3. Peanut / Kadalai Urundai
4. Vadai
5. Moong Dal Halwa
6. Puffed Rice Balls / Pori Urundai
Vella cheedai Recipe
Vella Seedai Recipe | Sweet Seedai Recipe
Equipment
- Stovetop
- Kadai / Pan
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Rice Flour / அரிசிமாவு Link for Homemade rice flour
- 1 tbsp Urad Dal Flour / உளுந்துமாவு
- 1 tbsp Butter / வெண்ணை Link for Homemade Butter
- 1 tsp Sesame Seeds / எள்ளு
- 1 tsp Grated coconut / துருவிய தேங்காய்
- Oil / எண்ணெய் For Deep Frying
- ½ Cup Jaggery / வெல்லம்
- 2 tbsp Water (To melt jaggery)
- 2 Pods Cardamom / ஏலக்காய்
Instructions
- First, measure and keep all the ingredients ready. I used homemade rice flour (click the link here) and urad dal flour (dry roast urad dal till it changes in colour slightly. Let it cool down, grind it finely and sift it twice). Also, use butter at room temperature.
- To a pan, add the rice flour and urad dal flour. Dry roast it in low flame without changing the colour.
- Sift it thoroughly using a fine mesh. Again, dry roast and sift it, doing this process couple of times is a must. This method completely removes the moisture from the flour and lends a very fine flour too.
- To the same pan, add the sesame seeds and grated coconut. Dry roast it in low flame till the sesame seeds pop up.
- Add the roasted sesame seeds and coconut to the flour.
- To the same pan, add the powdered jaggery, cardamom and only 2 tbsp of water. Never add more water, just use the mentioned quantity.
- Melt till the jaggery is completely dissolved. Strain it to remove the impurities, then heat the jaggery juice again till it becomes slightly thick, no string consistency is required (watch my video for more clarity, as I couldn't add more stepwise pics).
- Now, add the butter to the flour.
- Add the melted jaggery at regular intervals, don't pour all the time. If the flour is dry, pour all.
- Just sprinkle the water and combine the dough gently. Never knead it very tightly.
- The dough should not be watery or sticky or dry, if the dough is either of this stage, it dissolves in the oil or bursts. It should be in medium softness and pilable.
- Grease your fingers with coconut oil, pinch a small portion of the dough (small marble or gooseberry sized) and roll it into balls. Don’t make bigger balls, it won’t get cooked inside. Also, don’t roll the balls tightly and smoothly, if there are cracks, it's ok as it helps the moisture let out (refer – tips section to know the reason).
- Keep all the rolled balls in a paper or cloth and let it dry for a minimum time of 20 minutes. If you are afraid of seedai bursting, prick it with a needle. Pricking with the needle avoid seedai blasting and the holes will not be seen much after frying.
- Heat oil in a pan, first add 1 seedai, if it does not dissolve in oil or burst then proceed to further (refer tips section, to troubleshoot the dough). Then, add few balls and fry in medium flame by constant stirring. Don’t crowd the oil, add it in small batches only.
- Do the same with the remaining balls and drain it in a kitchen towel.Try this Vella Seedai Recipe for this coming Gokulashtami festival.
Video
Notes
Tips for Sweet Seedai Recipe
- Dry roast the flour(s) twice without changing the colour and there should not be any water content left.
- Sieving the flour(s) twice is a must and if there are any small grains left, the seedai will blast. The flours should be smooth without any lumps.
- Addition of coconut adds nice aroma, you can increase it to 2 tsp also. Roast the coconut properly without any moisture.
- Always use butter at room temperature or melt the butter and use it.
- Don't add butter more than mentioned otherwise the seedai dissolves in the oil.
- Use the mentioned quantity of water only to dissolve the jaggery for this Vella Seedai Recipe.
- The dough should not be watery or sticky or dry, if the dough is either of this stage, it dissolves in the oil or bursts. It should be in medium softness and pilable.
- If the dough is sticky, add 2 tsp of rice flour (roasted and sifted) and knead again.
- If the dough is very dry, sprinkle very little water and knead again.
- Don't make bigger balls (just little bigger than a pea is enough) else it won't get cooked inside.
- I greased my fingers with coconut oil when making balls, which adds an extra flavour.
- Don't roll the balls tightly or too smooth (little cracks is ok). If rolled tightly the air bubbles get trapped inside and the seedai start to burst.
- Drying the seedai for 15 to 30 minutes is a must and it avoids the seedai blasting.
- Furthermore, If you want to be more cautious, prick the seedai with a needle in 2 or 3 places. This method helps the moisture to escape when frying and it never blasts. Also, the holes will not be seen after frying.
Sweet Seedai Recipe
Method for Vella Seedai Recipe
1. First, measure and keep all the ingredients ready. I used homemade rice flour (click the link here) and urad dal flour (dry roast urad dal till it changes in colour slightly. Let it cool down, grind it finely and sift it twice). Also, use butter at room temperature.
2. To a pan, add the rice flour and urad dal flour. Dry roast it in low flame without changing the colour.
3. Sift it thoroughly using a fine mesh. Again, dry roast and sift it, doing this process couple of times is a must. This method completely removes the moisture from the flour and lends a very fine flour too.
4. To the same pan, add the sesame seeds and grated coconut. Dry roast it in low flame till the sesame seeds pop up.
5. Add the roasted sesame seeds and coconut to the flour.
6. To the same pan, add the powdered jaggery, cardamom and only 2 tbsp of water. Never add more water, just use the mentioned quantity.
7. Melt till the jaggery is completely dissolved. Strain it to remove the impurities, then heat the jaggery juice again till it becomes slightly thick, no string consistency is required (watch my video for more clarity, as I couldn’t add more stepwise pics).
8. Now, add the butter to the flour.
9. Add the melted jaggery at regular intervals, don’t pour all the time. If the flour is dry, pour all.
10. Just sprinkle the water and combine the dough gently. Never knead it very tightly.
11. The dough should not be watery or sticky or dry, if the dough is either of this stage, it dissolves in the oil or bursts. It should be in medium softness and pilable.
12. Grease your fingers with coconut oil, pinch a small portion of the dough (small marble or gooseberry sized) and roll it into balls. Don’t make bigger balls, it won’t get cooked inside. Also, don’t roll the balls tightly and smoothly, if there are cracks, it’s ok as it helps the moisture let out (refer – tips section to know the reason).
13. Keep all the rolled balls in a paper or cloth and let it dry for a minimum time of 20 minutes. If you are afraid of seedai bursting, prick it with a needle. Pricking with the needle avoid seedai blasting and the holes will not be seen much after frying.
14. Heat oil in a pan, first add 1 seedai, if it does not dissolve in oil or burst then proceed to further (refer tips section, to troubleshoot the dough) Then, add few balls and fry in medium flame by constant stirring. Don’t crowd the oil, add it in small batches only.
15. Do the same with the remaining balls and drain it in a kitchen towel.
Try this Vella Seedai Recipe for this coming Gokulashtami festival.
Vella Seedai Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply