Vella Seedai/Sweet Cheedai of Tamil Nadu

by Kamala on August 20, 2011

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Vella_Seedai_Sweet_Cheedai_Tamil_Nadu_1Vella Seedai (வெல்ல சீடை)/Sweet Cheedai is also a snack prepared to celebrate Lord Krishna’s birth day in Tamil Nadu. Processed rice flour, urad dal flour, cardamom and jaggery are used in this.

While shaping seedai marbles, don’t press them tight. This is to avoid bursting of seedai while deep frying. All ingredients must be also free from impurities.

Processed rice flour can be prepared easily at home. Urad dal flour can also be prepared at home.

Ingredients

  • Processed rice flour – 1 cup
  • Roasted urad dal flour – 1 teaspoon
  • Jaggery (roughly chopped) –  cup
  • White sesame seeds – quarter teaspoon
  • Cardamom – 2 or 3 no
  • Coconut pieces (finely cut) or grated coconut – 1 teaspoon
  • Oil – to deep fry

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Method

  • Take jaggery in a pan or suitable bowl; add little hot water just to submerge jaggery; keep it for few minutes; dissolve, filter and keep the syrup.

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  • Dry roast rice flour in a pan till colour changes to light red (unlike uppu seedai, rice flour should be roasted well for this); powder cardamom finely; slightly dry roast coconut pieces in a pan.

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  • Mix rice flour, urad dal flour, cardamom powder, coconut pieces and white sesame seeds; now add slowly jaggery syrup and mix well to form a dough; sometimes depending on the rice flour quality, consumption of jaggery syrup may vary (if some jaggery syrup is left out, use it in some other dish); the dough should be soft enough to shape as marbles.

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  • Make marble sized balls using the entire dough; heat oil in a pan; deep fry the balls in moderate heat; if the surface turns to light red colour, lower the flame and cook for few more minutes; this helps to cook evenly inside/outside; stir smoothly while frying to avoid breaking of vella seedai.

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  • Now Vella Seedai (வெல்ல சீடை)/Sweet Cheedai is ready. Cool it to room temperature and then keep it in airtight container.

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Tips

  • Sometimes minor cracks may appear on the surface of Vella Seedais while deep frying. Grated coconut may help to minimise surface cracks.

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{ 7 comments… read them below or add one }

Sharmilee August 20, 2011 at 10:00 pm

Perfect vella seedai……very tempted

Reva August 20, 2011 at 10:14 pm

This is yum.. very traditional. Love to have these anytime:)
Reva

Raji August 22, 2011 at 9:39 am

Perfect Recipe! Thanks so much. I tried them today for Krishna Janmastami and it turned out great!

divya August 22, 2011 at 3:15 pm

i prepared yesterday. it was hard in outside and soft in inside. what is the reason? i prepared in low flame only. pls explain mam what mistake i did.

Kamala August 23, 2011 at 8:38 pm

@ divya
Surface of any deep fried item with jaggery as ingredient, turns brown/dark brown faster. It is always better to deep fry one or two pieces only as samples to understand how it gets deep fried. Depending on the result you can control the oil temperature to deep fry further. It also helps you to understand whether anything has gone wrong in preparation.
Quality of rice flour (dry/wet, smooth/coarse), jaggery, proportion of ingredients also matters.

Rama August 24, 2011 at 6:37 pm

I prepare everything for Krishna Jayanthi except vella seedai. Now with this receipe i get confidence to prepare vella seedai too.

uma August 10, 2012 at 8:10 am

Very tempting and encouraging recipe for vellai cheedai. Are there any precautions for preparing the jaggery syrup? As most of the time vellai cheedai breaks when I put them in the oil for frying.

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