Traditionally Modern Food

Traditional Recipes with a Modern Twist

  • Home
  • About
  • Recipe Index
  • Postpartum recipes | Pathiya samayal
  • Toddler friendly Recipe
  • Oven/Microwave Oven Recipes
  • Humbly Honored
  • Contact me
  • Privacy Policy

Baked Vella Seedai | Baked Sweet Seedai

September 3, 2015 By Vidya Srinivasan 58 Comments

42shares
Jump to Recipe Jump to Video Print Recipe

Baked Vellam seedai | Vella seedai with detailed step  by step pictures and video recipe. Check out the Baked vella seedai and if you like the video pls SUBSCRIBE to my channel

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

 

Baked Vella Seedai | Baked Sweet Seedai

5 from 1 vote
Print Pin Comment
Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

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

Instructions

  • 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 colour 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 melt ( Powdered jaggery melts quickly). My jaggery pieces was little big so after 3 minutes I broke the pieces and Microwaved for 1 minutes
  • Strain the syrup into a non stick / 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 non sticky dough. Cover and rest the dough with a damp cloth
  • Preheat the oven to 400 F
  • I have placed parchment paper on baking tray and grease it with oil
  • 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?:-)
  • 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 degree 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, its 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 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
  • Pls. Follow TMF social media for recipes updates,
  • Facebook | Instagram | Pinterest | Twitter | Youtube

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Oven temperature may vary slightly
  2. Don't forget to flip every time and grease before baking 
  3. Store brought urad dal flour can be used instead of homemade flour. It need not be sauteed for a long time like homemade flour 
  4. Filtering jaggery water is optional if the jaggery you use are without impurities skip that step
  5. If you are frying, the seedai proportion varies - Use 1 cup rice flour and 1 tbsp urad dal flour. It 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
  6. Jaggery I used was not paggu vellam eo I used equal amount. If you are using paggu vellam use 1/2 or 3/4 of the quanity
  7. I used store-bought rice flour. Alternatively, you can wash and soak the raw rice for 1-2 hours and dry them in cloth till moisture completely dries, and grind them into a fine powder
  8. If the dough is too soft add little rice flour while cooking
  9. 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
  10. Instead of using hot water for jaggery syrup you can boil water and jaggery; switch off after the jaggery completely melts and filter
  11. Overdoing the Seedai may result in hard seedai. Seedai is like cookies they get firm up after taking out from the oven, an important note to be kept in mind
  12. Greasing less oil will result in pale brown vellam Seedai but make sure the Seedai is not dry; that will affect the Seedai texture
  13. Cover with damp cloth avoid to the dough from becoming dry
  14. As seedai cooks, it's going to expand and change its shape
  15. Baked Seedai turns slightly big after baking. Adjust the size accordingly 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

2015-09-011

  • 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

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Filed Under: Baked Indian snacks, Indian sweet recipe, Kids after school snacks, Krishnajayanthi, Oven Recipes Tagged With: Baked Vellam Seedai, best baked indian recipes, best seedai recipe, best vella seedai recipe, best vellam seeda recipe, cheedai, cheedai recipe, cheedai seivathu epadi, easy, festival, gokulashtami recipe, gokulashtami vella seedai recipe, gokulashthami special sweet seedai, healthy seedai, homemade, How to, how to make baked indian snacks, how to make seedai, how to make seedai recipe in tamil, how to prepare krishna jayanthi special seedai recipe, how to prepare vellam seedai, inipu, inipu seeda, inipu seedai recipe, jaggery seedai, janmashtami recipe, janmashtami sweet seedai, janmashtami vellam seedai, jayanthi, Krishna, krishna jayanthi recipe in tamil, less oil vella seedai, Make, moru moru baked seedai, no burst seedai, no burst seedai - krishna jayanthi, pandigai, prasadam, Recipe, s, salted seedai for festival, savory seedai seivathu epadi, seedai tamil recipe, seedai with store brought rice flour and urad dal, seedai without bursting, snacks recipe, sweet cheedai, sweet seeda recipe, sweet seedai, tasty seeda recipe for festival, tasty vellam seedai, Tmf, tmf baked indian snacks, variety, vella, vella cheeda recipe, vellam, vellam seedai, vidya baking, இனிப்பு வெல்ல சீடை, கிருஷ்ணா ஜெயந்தி ஸ்பெஷல் வெல்ல சீடை, வெல்ல சீடை, வெல்ல சீடை செய்வது எப்படி

« Semiya Payasam | Vermicelli Kheer
Quinoa Bisi Bele Bath |Quinoa Sambhar »

Categories

Comments

  1. Antonia @ Zoale.com says

    September 3, 2015 at 16:05

    I can’t even tell it is baked. I bet it’s delicious 🙂

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:07

      Thanku Antonio:-)

      Reply
  2. kushi says

    September 3, 2015 at 16:19

    This is new to me dear. This baked version sounds healthy and yummy 🙂

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:07

      Thanku Kushi:-)

      Reply
  3. srividhya says

    September 3, 2015 at 16:28

    hey chance ella.. super Vids…. Have a great time and enjoy your long weekend. All packeda?

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:08

      Thanks da:-) Yes Sri, packing over.. All set:-)

      Reply
  4. Sandhya says

    September 3, 2015 at 17:10

    Vidya,
    I was laughing reading your post, as in my home too, if thebaked /non fried food passes the taste test with my husband, I know people will like it.
    It is so good to have that honest opinion!
    Vella Seedai is a new recipe for me! very interesting!

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:09

      Thanku Sandhya:-) oh ya they are best taste maker. Anything approved from them can’t go wrong

      Reply
  5. Mark says

    September 3, 2015 at 18:42

    I haven’t made anything like this before. But the combination of flavors sounds interesting so I will give this recipe a try. Thanks for sharing.

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:09

      Thanku Mark:-)

      Reply
  6. Bharani says

    September 3, 2015 at 19:30

    Yuumy… 🙂 and healthy too since its baked.

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:07

      Thanku Bharani:-)

      Reply
  7. veena says

    September 3, 2015 at 20:00

    looks very crispy too.. Yum!

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:09

      Thanku Veena:-)

      Reply
  8. madhavicyberkitchen says

    September 3, 2015 at 21:01

    What an ingenious way to prepare a baked seedai ,Loved it so so much.

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:09

      Thanku Madhavi:-)

      Reply
  9. Bilna says

    September 3, 2015 at 22:11

    I haven’t had this dish anytime… It really looks tasty to me… so the traditional version of this is deep fried one?? I would love to try ☺ both versions

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:10

      Yes Bilna, traditionally seddai s deep fried in oil..thanku:-)

      Reply
  10. marudhuskitchen says

    September 3, 2015 at 22:14

    Yummy yet healthy Vella seedai

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:07

      Thanku Vani:-)

      Reply
  11. Piyali says

    September 3, 2015 at 22:58

    Your baked Vella seedai has ushered in the Janmashtami festivities for me. Loved the write up. Your earnest efforts in baking the perfect seedai this time round shows in the beautiful captures. I personally would prefer the baked version too and why not when it looks so delicious. Enjoy your long weekend and Janmashtami celebrations.

    Reply
    • Vidya Srinivasan says

      September 4, 2015 at 00:06

      Thanks Piyali:-) after few flop show it was good to taste a proper seedai

      Reply
  12. chcooks says

    September 4, 2015 at 05:08

    Too good Vidya! 🙂 My husband is the same too, he never lets me bake anything that has to be deep fried 🙂

    Reply
    • Vidya Srinivasan says

      September 14, 2015 at 15:34

      Thanku Dear:-)

      Reply
  13. Priya says

    September 4, 2015 at 06:39

    wow! I love the way you have baked all the traditional dishes and made it more healthy!

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:36

      Thanku Priya:-)

      Reply
  14. Madiha Nawaz says

    September 4, 2015 at 06:42

    This really looks delicious and is something new for me 🙂
    Thanks for sharing!

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:36

      Thanku Madiha:-)

      Reply
  15. Anu-My Ginger Garlic Kitchen says

    September 4, 2015 at 07:29

    These baked Vella Seedai looks delicious. A perfect festive treat! 🙂

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:36

      Thanku Anu:-)

      Reply
  16. Cailee says

    September 4, 2015 at 20:22

    Wow!! This looks amazing!! How fun! …I love that these are baked 🙂 much better than fried! Great recipe!!

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:36

      Thanku Cailee:-)

      Reply
  17. Rose says

    September 5, 2015 at 09:04

    Fabulous recipe and baking definitely makes them super healthy!

    Reply
    • Vidya Srinivasan says

      September 14, 2015 at 15:32

      Thanku Rose:-)

      Reply
  18. Naina says

    September 7, 2015 at 12:07

    My husband is exactly the same whenever I bake anything that is traditionally deep-fried 😀 These seedai look beautiful Vidya! Hope you had a lovely Janmashtami celebration!

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:35

      Thanku Naina:-)

      Reply
  19. jayashree says

    September 8, 2015 at 05:16

    This sweet version is new and honestly good to have the baked ones, though they are not all that tasty

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:37

      Thanku Jayashree:-)

      Reply
  20. Spiceindiaonline says

    September 8, 2015 at 15:06

    Looks crispy and evenly bakes, can’t tell the difference.. baked seedai is interesting Vidhya, i have to try!

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:37

      Thanku Akka:-)

      Reply
  21. smitha kalluraya says

    September 9, 2015 at 01:15

    thats super duper healthy,….

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:35

      Thanku Smitha:-)

      Reply
  22. Lynn says

    September 10, 2015 at 21:13

    This is a very interesting recipe! I would love to try it !

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:35

      Thanku Lynn:-)

      Reply
  23. padma says

    September 11, 2015 at 09:18

    Love the effort you put into getting the perfect baked seedai….They look super delicious vidya!!

    Reply
    • Vidya Srinivasan says

      September 14, 2015 at 15:37

      Thanku Padma:-)

      Reply
  24. Sundari says

    September 11, 2015 at 10:02

    yummy guilt free snack!!

    Reply
    • Vidya Srinivasan says

      September 14, 2015 at 15:31

      Thanku Sundari:-)

      Reply
  25. Asmitha says

    September 12, 2015 at 00:31

    Hey vidya, am here after such long..that’s a yummy dummy recipe…….. superb
    Asmi

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:35

      Thanku Asmitha:-)

      Reply
  26. gayathri says

    September 12, 2015 at 12:06

    baking the seedai is new one to me. came out perfect. healthy and delicious too.

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:34

      Thanku Gayathri:-)

      Reply
  27. Anupama says

    September 14, 2015 at 03:54

    the baked cheedai look awesome, calling to be picked up and eaten. I understand the difficulties and hurdles one has to go through while preparing baked versions since I’ve had many trials and errors myself. Kudos to you for not having given up and prepared perfect ones 🙂 lovely Vidya.

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 15:34

      thanku Anu:-)

      Reply
  28. apsara says

    September 18, 2015 at 09:26

    I admire your perseverance in making these goodies! As I have said before, you’re a genius, Vidya. On a lighter note, is your “dishwasher” your husband? Mine helps with doing the dishes, and he really whines when I do some special cooking . 😉

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:25

      Thanku Apsara:-) feeling grt to have friends like you who continuously encourage me.. Haha, oh ya my hubby also helps me with the dishes.
      Usually if end result of baking something instead of deep frying is positive, he appreciates. if something doesn’t work after few attempts he tells me not to spoil the original taste:-)

      Reply
  29. Foodiegirl says

    March 8, 2017 at 08:33

    Hi Vidya, I was so happy to visit your page. Vella seedai is my all time favourite. Wanted to know if u baked for 6 mins at 400 followed by 6 mins at 375? I am a little confused

    Reply
    • Vidya Srinivasan says

      March 8, 2017 at 22:45

      Thanks for visiting my page. Sorry for the confusion. I will update the recipe.
      I preheated the oven to 400 degree Fahrenheit but before baking turned it down to 375 degree and baked 6 minutes on each side

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Get Recipes to your inbox

Click to follow my blog and receive notifications of new posts by email.

Search for a recipe

About Me!!

Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Follow Vidya's board Traditionally Modern Food on Pinterest.

Follow me on Twitter

My Tweets

Traditionally Modern Food

Traditionally Modern Food

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Popular Post

Paal Kootu | Pumpkin Paal kootu
Paruppu Thogayal | Paruppu Thuvaiyal
Bread Pizza - microwave
Vellai Poosanikai Kootu | White Pumpkin Kootu
Baked Carrot Fries
Marundhu Kuzhambu | Omam Kuzhambu
Millet Idli | Dosai | Paniyaram
Baked Thattai | Thattai Indian snacks
Eggless tutti frutti cake
Dhaniya Podi | Kothamalli Virai Podi

Archives

Copyright © 2021 · Traditionally Modern Food · ·