Baked Whole Food Plant-Based (WFPB) Vella Seedai is a healthy twist on the traditional South Indian sweet snack. Vella Seedai, typically made during festivals like Krishna Jayanthi, is traditionally deep-fried and prepared using rice flour, jaggery, and coconut. In this WFPB version, baking replaces frying, making it a guilt-free treat.

The ingredients include rice flour, date syrup, grated coconut, sesame seeds, and cardamom powder. The dough is shaped into small balls and baked until golden brown. The dates impart a rich, caramel-like sweetness, while the coconut and sesame seeds add texture and nutty flavors. Cardamom adds a fragrant, aromatic touch, enhancing the overall taste.

This baked version of Vella Seedai maintains the deliciously crunchy exterior and soft interior that the traditional recipe is known for, without the added oil from deep frying. It’s a delightful, wholesome snack that caters to health-conscious individuals looking for a traditional, yet nutritious, indulgence.

Ingredients
1/2 cup brown rice flour
2 tbsp split black lentils (urad dal, ulutham parupu)
1/2 cup date paste
2 tbsp grated coconut
1/4 tsp cardamom powder (elaichi powder, elakkai podi)
1/4 tsp white sesame seeds (safed til, vellai ellu)
1/4 cup coconut milk (use the first milk)
Unrefined salt to taste
Method
Roast the lentils for about 2 minutes till,the colour changes slightly
Cool and grind to a fine powder
Set aside
In the same pan, roast the rice flour till it changes colour slightly and becomes aromatic
Add the powdered lentils and give a quick stir
Remove from heat
In a separate bowl, combine the date paste and hot/warm coconut milk
Let it rest for 5 minutes
Add grated coconut
Put on medium heat and let it come to a boil
Add sesame seeds and cardamom powder
Boil well, but do not split the coconut milk
Add the flour mix and stir continuously to avoid lumps
Cook till you get a non-sticky dough
Cover with a damp cloth and rest the dough
Pre-heat the oven to 400^o F (200^o C)
Place a parchment paper on the baking tray
Take a small portion of the dough and shape it into a ball the size of a large marble
Make sure that the dough is covered with the damp cloth while doing this; otherwise, the dough may dry
Place the balls on the parchment paper
Before baking, set the oven temperature to 375^o F (190^o C)
Bake it for 6 minutes
Turn over the seedai so that all sides are browned and continue to bake (total time 6 minutes)
Turn down the temperature to 350^o F (175^o C) and bake for 3 minutes
Be sure to flip midway so that the seedais are evenly browned
Check a single seedai
If the outside is golden brown and the inside is crumbly, it is done
Otherwise, bake a while longer
Remove the baking tray from the oven and cool
When done, transfer to an airtight jar
Serve as a tea-time snack
Enjoy!