Tuesday, July 31, 2012


Vella seedai is another mandatory preparation for Gokulashtami and this is more liked by kids.Unlike uppu seedai there is no risk of bursting but there is one common problem with Vella seedai. Sometimes the seedai will break or disintegrate in the oil as soon as it is dropped in oil.This happens when more jaggery is added or if the dough is loose. If less jaggery is added, the seedai will turn out to be very hard.

Vella Seedai

Rice flour: 1.5 cups
Urad dhal flour:  1 tsp*
White sesame seeds:1/2 tsp
Jaggery: 1 cup
Grated coconut: 2 tablespoon
Cardomom powder: 1/4 tsp
Oil: to fry

*Urad dhal flour:
  1. Dry roast the urad dhal until a nice aroma comes out.It should slightly change the color but should not become deep reddish brown
  2. Allow it to cool and powder in mixie
  3. Sift the flour and store in air tight container.

Prepare the flour with 1/2 cup of roasted urad dhal and this can be used for all the other Krishna Jayanthi Bakshanams too

Dry roast the rice flour for a couple of minutes. Make sure that the flour should not change color.

Mix jaggery with 1/4 cup of water and allow it boil
Once all the jaggery has melted switch off the stove. No need to check for any consistency

Allow to cool and filter out the impurities

Mix all the dry ingredients together (Rice flour, urad dal flour, sesame seeds, cardomom powder)

If using frozen coconut thaw it and slightly fry it before adding

Now add the jaggery syrup and knead to a pliable dough by adding necessary water.

Make small balls(Should be slightly bigger than the uppu seedai).Let this rest for 30 minutes to 1 hour.

Pre heat the oil and deep fry until golden brown.Use medium heat.

  • Use Rice flour and urad dhal after sifting well to avoid bursting
  • Make sure that the sesame seeds is free of stones/impurities
  • Allow the dough to rest for sometime
  • Sometime the seedais dissolve in oil or become crumbly once dropped in oil.This means that the dough is loose.It should be stiff. Add more rice flour and knead again.
  • First make only 2 or 3 balls and make sure that the seedai comes out perfect without bursting.Then proceed with making the other balls
  • Use medium heat to fry.This will make sure that the inner part is also cooked.Also do not use very little oil for frying.It will be difficult to control the temperature
  • The seedai should turn out dark brown in color.Do not worry if the seedai has lot of cracks.That means it is perfectly done
  • Do not cook in oil for long.Once the oil sound (shhh sound) ceases, it should be taken off. The seedais will turn very hard if it is cooked for more time in the oil
  • My grandma used to use black sesame seeds.However I used the white variety
Step by step pictures


  1. This is my favourite but every time I do it breaks.. Will try again


  2. Delicious seedais.. Apt for the festive season.

    Divya's Culinary Journey

  3. Hi ,

    Seedai Looks AAAwesome !!!

    Perfect presentation:)

    Keep up this good work Dear:))

    I invite you to my


  4. Never tried seedai at home..looks beautiful! :)

  5. Looks absolutely perfect and tempting.. awesome click too :)
    Indian Cuisine

  6. My all time favorite...Perfectly made..

  7. I love cheedai. Looking forward to krishna Jayanthi

  8. absolutely lipsmacking..
    new to your space..
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

  9. Looks perfect...

    I am new to your space, following you :-)

    Do check my blog when you find time..

    Sharans Samayalarai