Vellai Seedai

Vellai Seedai Recipe

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About Vellai Seedai Recipe:

A festive sweet made from rice flour and jaggery flavoured with cardamom, sesame and coconut and deep fried. Vellai Seedai is a dessert that originates from the southern part if the Indian sub continent which is prepared on special ocassions. Try out this quick and easy dessert recipe and eat it after dinner for dessert or as an evening snack.

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  • 40 mins
  • 10 Ingredients
Adjust Servings :

Ingredients for Vellai Seedai Recipe

  • 1 cup Raw rice, ground to flour
  • 2 tablespoon Whole white urad dal, roasted and ground to flour
  • 1 tablespoon Roasted chana dal ,roasted and ground to flour
  • 1/2 cup Jaggery
  • 2 tablespoon Water for jaggery syrup
  • 2 tablespoon Sesame Seeds
  • 1/4 cup Coconut freshly grated
  • 1 teaspoon Cardamom powder
  • 2 tablespoon Ghee
  • As required Oil for deep frying
  • 32g Fat(8.97%)
  • 33g Protein(9.26%)
  • 270g Carbs(75.68%)
  • 20g Fiber(5.62%)
  • Other(0.48%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Vellai Seedai Recipe


Soak 1 cup raw rice for 2 hours. Strain the water. Spread out the rice on a kitchen cloth towel and leave it to dry completely overnight.

step 2


In a grinding jar add 1 cup soaked and dried raw rice and blend to make a fine powder. Empty the rice powder into a bowl and keep aside.

step 3


Preheat a pan and add 2 tbsp whole white urad dal. Saute and roast on medium heat till the dal turns golden do not let it turn brown. Add 1 tbsp roasted gram dal and toss for 30 seconds.

step 4


Add the roasted dals into the grinding jar and blend to get a fine powder. Keep aside.

step 5


In a pan add 2 tbsp water, ½ cup jaggery and dissolve till mixture is smooth. Bring to a brisk boil for 2 minutes. Turn off the what and allow the syrup to cool.

step 6


Preheat a pan and add 1tbsp sesame (til) seeds and roast for 30 to 40 seconds, then add ¼ cup freshly grated coconut and roast for another 30 seconds and turn off the heat.

step 7


To assemble the vellai seedai, in a large mixing bowl add the rice flour, the dal flour, 1 tsp cardamom (elaichi) powder and the coconut and sesame seeds. Mix the dry ingredients together.

step 8


Next add 2 tbsp ghee and mix. Combine it till a coarse crumb texture is reached.

step 9


At this stage add the jaggery water and knead it to make a smooth dough. If the dough is a little stick and some more flour and knead.

step 10


Once the dough is ready, grease palms and portion the dough into tiny marble size balls.

step 11


Place a kadai on medium heat and heat oil for deep frying. Fry 4 to 5 vellai seedai at a time on medium heat. Do not move them about too much when frying. Gently nudge the balls so that they do not stick to the bottom of the pan and so that they brown evenly on all sides. When done they should rise to the surface of the oil. Once they have turned dark golden brown remove them from the pan and drain off the excess oil