Vella Cheedai (Jaggery Seedai)


Rice flour - 1 aahakku (200 grams)
Urid dhal flour (Ulutham paruppu maavu)- 1 tablespoon
White Sesame - 1/2 teaspoon
Chopped or Grated Coconut - 1 teaspoon
Jaggery (Vellam) - 3/4 aahakku (150 grams)
Cardamom powder - 1 pinch


  1. Heat urid dhal in a dry pan
  2. Roast till it turns red
  3. Grind this in a mixer grinder
  4. Filter the urid dhal flour using sieve and keep this ready
  5. Filter rice flour using a sieve and keep this ready
  6. In a dry pan, heat rice flour till it turns red
  7. Allow it to cool down
  8. Add sesame to this
  9. In a pan, add jaggery and water. Water quantity is one-and-half the amount of rice flour.
  10. Heat till the jaggery melts. Might take 5 minutes
  11. Filter the jaggery water to remove any sand and other impurities
  12. In a pan, heat this jaggery water for 5 to 7 minutes
  13. Add the chopped or grated coconut
  14. Add rice flour and immediately turn off the stove
  15. Thoroughly mix the rice flour with jaggery water and prepare a dough. (Add cardamom powder during mixing.)
  16. Prepare balls from the dough
  17. Heat oil in a pan for frying, in medium flame
  18. Fry the balls to prepare vella cheedai


  1. Please let me the know, whether the quantity of the water should be twice the quantity of jaggery or rice flour... your early reply would help me to get started for the upcoming srijayanthi preparations...

  2. I have edited the is one and half times the amount of rice flour

  3. do we need to keep any kind of "PAGU" with jaggery..or just melting is enough,,

  4. corect inf.useful to many new family out of India