Salt Seedai / Cheedai as well sweet cheedai is made during Gokulashtami as a Naivedyam to Lord Krishna. Sweet cheedai is slightly tricky to get right. If your proportions are not right, they might break apart while frying. But using the proportion mentioned below you can make good sweet cheedai. Vellai cheedai are crispy but soft to bite into as opposed to salt cheedais that are dense and hard to bite into.
Raw rice flour – 1 cup
Urad dal – 1 tbsp
Grated jaggery – 3-4 tbsp (adjust to taste)
Butter – 1 tbsp
Grated coconut – 2 tbsp
Sesame seeds – 2 tsp
Oil (for frying) – 300-400 ml
Water as needed
Dry roast the raw rice flour until the raw smell of the rice goes away and you get a nice roasted aroma.
Remove from fire and sieve to ensure that the powder is fine and no lumps are present.
Dry roast the urad dal until the dal turns pink. Remove from fire and pulse in a mixer to a fine powder.
Sieve the urad dal flour twice to ensure that you take only the fine powder and you discard the coarse powders.
Grind the grated coconut to make a coarse paste. It is okay even if the coconut is not fully ground. You may add small quantities of water while grinding.
Add the grated jaggery powder to a pan and mix few spoons of water. (Be careful about the amount of water. Do not dilute it too much). Place on low fire to let the jaggery melt. Once melted, use a strainer to sieve any lumps/impurities.
Mix a tablespoon of sieved, finely powdered urad dal flour along with the sieved rice flour. Add the ground coconut, jaggery syrup, butter, and sesame seeds to this. Use your fingers to mix the flour and jaggery well.
Add small quantities of water if needed to make a dough. The dough should be soft but not loose.
Take a small portion of the dough, place this dough on your left hand and use the long three fingers on the right hand to roll the dough into marble-sized balls. Place them on a paper. It is recommended that you allow this to dry a bit before you deep fry them.
Heat oil in an iron kadai.
Once the oil is hot, gently and carefully drop a batch of the marble-sized dough balls into the oil. Ensure that the balls are fully immersed in oil. Retain the fire in medium in the beginning for about a minute. You will notice a lot of bubbles during this time. When the bubbles reduce, lower the fire and stir often until the balls change color to golden brown.
Use a strainer ladle to remove the cheedai from the oil. Place on an absorbent paper to absorb excess oil.
Store in an air tight container once it cools down.
1. Sieve the flour at least twice to ensure that the rice flour and urad dal flour used is finely powdered. This will ensure there are no accidental oil splashes while frying the cheedai.
2. Although it is recommended that the rolled cheedai balls should dry off a bit before they are deep fried, you need not roll the entire dough into balls and then start the frying process. You may roll enough for 2-3 batches, start frying batch by batch and as you are frying, you may roll new batches of cheedai.
3. Use a thick bottomed iron kadai for frying to ensure uniform heating.
4. While deep frying, maintain the flame first in medium and then in low
5. Due to the jaggery in the dough, vella cheedai tends to turn black in excess heat. Be careful about the amount of heat or you will end up burning the cheedai.
6. Vella cheedais are not as crispy as salt cheedai. The outer crust will be crisp but inside may be a little chewy.
7. Following the proportions and instructions right is key to getting this right.