Vella Seedai | Sweet Seedai | Inippu Seedai - Krishna Jayanthi Snack Recipe

Vella Seedai, also known as Inippu Seedai, is a traditional South Indian sweet snack prepared especially for Krishna Jayanthi / Gokulashtami. Made with rice flour and jaggery, these bite-sized treats are delightfully crispy on the outside and mildly sweet in flavour. Easy to prepare and loved by children and adults alike, Vella Seedai is a delicious addition to your festive prasadam menu. Try this traditional snack and celebrate the occasion with homemade goodness.

You may also like: Uppu Seedai, Badusha, Sweet Suyyam, Krishna Jayanthi Recipes, Diwali Recipes, 9 day 9 sundal, Karthigai deepam recipes

Ingredients for making sweet Seedai

Rice flour – 1 cup
Urad dal flour – 1 tsp
Jaggery – 1/2 cup (grated)
Cardamom -2-3 powdered
Butter/ Ghee – 2 tsp
White Sesame seeds (ellu) – 2 tsp
Fresh coconut bits – 1 tbsp +1 tsp (optional)
Oil to deep fry

Instructions for making Vella Seedai

Preparation of rice flour

Wash the raw rice 2 to 3 times and then soak for 1 hour. Drain the water completely. Next spread it on a clean cloth and dry it in shade. Let it dry completely. Then dry grind it to a fine powder in a mixie. Then sieve it and you can store this for making many traditional recipes like thattai, puttu, uppu seedai and murukku.

Preparation of Urad dal flour

Dry roast urad dal until the dal turns golden brown. Dry grind it to a fine powder, sieve it and store in a container.

Vella Seedai Preparation

1. Soak jaggery in warm water and crush it using a mattu. Then heat it up in a low to medium flame until it is slightly thick.  Now strain and keep this aside.

2. Take rice flour in a kadai, add urad dal flour, roast until steam comes and take care not to discolor the flour.

3. Roast coconut for few mins in a kadai and keep aside.

4. Take a wide botommed vessel add the rice flour and urad dal flour, add butter and

sesame seeds, roasted coconut and cardamom powder.

5. Mix everything well so that the butter and remaining ingredients are evenly distributed. Then add the prepared jaggery syrup.

6. Mix well  and add little water to form a dough.The dough should be tight enough and must not be too loose.

7. Pinch a small piece of the dough and roll it out using your palms into small balls. Roll gently, do not roll tight.

8. If cracks appear on the balls just leave it as it will prevent the seedais from bursting. Allow to rest for 30 minutes so that it will be dried.

9. Heat oil, add few balls and fry in low medium flame. Fry in batches till it is deep brown in color.

10. Drain in a tissue, cool down then store in an airtight container.

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