Vella/Vellam seedai is a traditional sweet prepared during Krishna Jayanthi/ gokulashtami. Baked Vella Seedai is prepared with the store brought rice flour and urad dal flour. Krishna Jayanthi is fast approaching and time for preparing prasadam. This year it is coming during labor day long weekend, so we are traveling. Going to stay in our friend’s place. Festivals are extra special when it is celebrated with family and good friends. They have a son and he is 3 months older to Vishvak (my son). It’s going to be super fun to dress both kids, prepare prasadam, and a lot more. Thinking about Jamnashtami I remember Seedai and footprints we draw to welcome kutti Krishna. Last year I prepared all baked prasadam, Uppu, and vellam aval.
I was not satisfied with my last year Vella Seedai so I didn’t post it. I greased very little oil so Vella seedai turned pale brown, didn’t remind me of the Vellam seedai color and it was a little hard as I over baked.
Noted all my mistakes and two weeks back, tried again, and I thought if it flops this time, no more baking Vella Seedai. With few improvisations, finally, I got the texture and the taste. My husband returned from work, I told him I did Vella Seedai first response from him was “hope you didn’t bake it”, I smiled and offered him one. He started eating and I was waiting to hear. He finished it and asked me one more and told well you didn’t bake!! After tasting this year’s seedai, I realized last year Vella seedai got qualified for my bloopers. Disclaimers: Traditional Deep-fried Vella Seedai is still my favorite. This baked Vella seedai version is an attempt to save time and reduce oil. It is just my personal preference.
Check out my other Krishna Jayanthi Special Recipes, Baked Uppu Seedai Uppu Aval Baked Thattai Wheat Appam Baked Nei Appam Microwave Palgova Therattipal quick Badam halwa 5 min Badam laddu Paal payasam Ingredients: Rice Flour - 1/2 cup Urad Dal - 2 tbsp Powdered Jaggery - 1/2 cup Coconut - 2 tbsp Cardamom powder - 1/4 tsp Sesame seed - 1/4 tsp Hot Water - 1/4 cup Oil - to grease Method:
Dry roast the whole urad dal for 2 minutes or so till the color slightly changes; cool it and grind it into a fine Powder. Alternatively, the store brought urad dal can be used. Just sure it for few seconds after rice flour changes color and switch off In the same pan, on low flame, dry roast the rice flour; till the color slightly changes and aroma of rice flour nicely spreads in the kitchen Add store brought urad dal flour and give a quick saute. Switch off. Skip this step for homemade urad dal flour
In a separate bowl combine jaggery and hot water. Let it sit for 5 minutes or till it melts ( Powdered jaggery melts quickly). My jaggery pieces was a little big so after 3 minutes I broke the pieces and Microwaved for 1 minute Strain the syrup into a nonstick / heavy-bottomed pan. Add coconut and In medium heat cook the jaggery syrup till it boils
Add sesame seed and cardamom powder let the jaggery syrup boils well
Once the jaggery boils well add flour mix to the jaggery syrup and stir continuously to avoid lumps. Cook till you get a nonsticky dough. Cover and rest the dough with a damp cloth
Preheat the oven to 400 F I have placed parchment paper on a baking tray and grease it with oil Grease both hands with enough oil and take a small portion of dough (make sure remaining dough is covered with a damp cloth to prevent the dough from getting dry) press it with the right hand and roll the dough gently into small balls. Does mine look like a perfect seedai? well after baking, it turned into a shape somewhere between semi-circle and circle. It’s baked and of course homemade so ok if it is not so perfect, right?:-)
Make seedai and spread on baking tray. Since we prepared the seedai with greased hand the seedai won’t be dry, if you feel it’s a bit dry, drizzle some oil. The key is not to have any dry side in any seedai Before keeping the seedai Turn down the oven temperature to 375 degrees F Bake on the preheated oven (375) for 6 minutes. Gently turn the side and grease the dry portion with little oil (Pls be careful while turning sides, it is going to be piping hot. I used a spoon to turn) Continue baking in 375 F for another 6 minutes Flip and grease the seedai
Turn down the temperature to 350 F and bake for 3 minutes
Grease again and flip Bake for 3 minutes or until all sides are brown By this time Seedai may cheat you as if it not done, don’t believe it. If you see the crumb-like inner texture and golden brown outer layer, it’s done.. Cool it and after 20 minutes It turns into perfect Seedai. Transfer into an airtight container after the Seedai are properly cooled
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