Baked Vella Seedai | Baked Sweet Seedai
Recipe type: Sweet
Cuisine: Indian
  • Rice Flour - ½ cup
  • Urad Dal - 2 tbsp
  • Powdered Jaggery - ½ cup
  • Coconut - 2 tbsp +1 tsp
  • Cardamom ⅛ tsp
  • Salt - pinch
  • Hot Water - ¼ cup
  • Oil - to grease
  1. 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
  2. In the same pan, on low flame, dry roast the rice flour; till the colour slightly changes and aroma of rice flour nicely spreads in the kitchen
  3. In a bowl, combine rice flour, Urad dal flour, cardamom Powder and salt; mix well and set aside
  4. In a separate bowl (Oh man , now I know why my dishwasher cries when i do some special cooking:-)) combine jaggery and hot water. Let it sit for 5 minutes or till it melt ( Powdered jaggery melts quickly). My jaggery pieces was little big so after 3 minutes I broke the pieces and Microwaved for 1 minutes. Tada jaggery syrup is ready
  5. Strain the syrup into a non stick / heavy bottomed pan. Add coconut and In medium heat cook the jaggery syrup till it thicken and you see bubbles (may be 2 - 3 minutes)
  6. Add to the flour mix to the jaggery syrup and stir continuously. Cook till you get a non sticky dough. Cover and rest the dough with a damp cloth
  7. Preheat the oven to 400 F. Grease the baking tray with oil (slightly larger the usual quantity I use for baking may be 2 tbsp. Can use parchment paper and grease oil, but even without parchment paper the Seedai is non sticky with proper greasing)
  8. Grease both hands with enough oil and take small portion of dough (make sure remaining dough is covered with damp cloth to prevent the dough from getting dry) press it with right hand and roll the dough gently into small balls. Does mine looks 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 its not so perfect, right?:-)
  9. Make balls and transfer it into the baking tray. Since we prepared the balls with greased hand the balls won't be dry, if you feel its dry, drizzle some oil. The key is not to have a dry side in any balls
  10. Before keeping the seedai Turn down the oven temperature to 375 degree F. Bake on the preheated oven (375) for 6 minutes. Gently turn the side and grease the dry portion if required (Pls be careful while turning sides, its going to be piping hot. I used a spoon to turn) baked (375) for another 6 minutes. Turn and grease if required and bake for 3- 4 minutes.
  11. By this time Seedai may cheat you as if its not done, don't believe it. If you see crumb like inner texture and golden brown outer layer, its done.. Cool it and after 20 minutes It turns into perfect Seedai. Transfer into a airtight container after the Seedai are properly cooled

Oven temperature may vary slightly
If you are frying, the seedai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the seedai balls to the oil. Cook till the oil sound subsides
I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1-2 hours and dry them in a cloth till mositure completely dries, and grind them into fine powder
If the dough is too soft add little rice flour while cooking
While making ball if dough becomes dry knead it once with oil. Still if you feel the dough is dry to make balls drizzle few tsp of hot water and knead
Instead of using hot water for jaggery syrup can boil water and jaggery; switch off after the jaggery completely melts and filter
Over doing the Seedai may result in hard seedai. Seedai are like cookies they get firm up after taking out from the oven, important note to be kept in mind
Greasing less oil will result in pale brown Seedai but make sure the Seedai is not dry; that will affect the Seedai texture
Cover with damp cloth avoid to the dough from becoming dry
As seedai cooks its going to expand and change its shape
Recipe by Traditionally Modern Food at