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Vella Seedai (Sweet Cheedai)


Rice Flour – 1 cup sifted

Urid Dal flour -2 tsp

Freshly grated coconut – 1      tbsp

Jaggery -1 cup

Cardamom powder – a pinch

White Sesame seeds -1/4 tsp

Ghee – ½ tsp

Oil for deep frying


  • Break the Jaggery into small pieces.
  • Add 1 cup of hot water to the jaggery and wait for at least ½ hour.
  • Meanwhile, dry roast the rice flour in low flame until aromatic for about a minute or so. Keep it aside let it cool down.
  • Also dry toast the sesame seeds. Set aside.
  • Add Ghee and grated coconut. Fry it and set aside.
  • Strain the jaggery water mixture with a strainer to remove all debris if any.
  • Warm the jaggery syrup in a vessel, add cardamom powder.
  • Add Jaggery syrup spoon by spoon, the dry ingredients along with coconut to form tight dough. Too much liquid will spoil the recipe.
  • Depending on the flour quality, you may only require the just half jaggery syrup. So take care while adding the syrup.
  • Set aside the dough for 30 min. This enables the flour to absorb all the flavors.
  • Tke a small piece of the dough and using a greased palm, roll it out into small balls. Place a damp cloth/paper towel.
  •  Deep fry the balls. Bubbles will appear in the beginning. Also make sure that oil is not too hot.
  • Stir it to prevent the balls from sticking to one another.
  •  Fry till deep brown. Drain in paper towels to remove excess oil.
  •  The above will yield will make around 20-25 depending on the size.

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