A favorite snack of Tamilnadu made during Krishna Jeyanthi! One of the riskiest and complicated snack which is worth taking pains.
Ingredients:
(From top left to bottom right in picture 1)
Urad dal powder-1/2 cup
Shredded coconut-3/4 cup
Rice flour-2 cups
Oil-1/2 litre
Butter-1 tbsp
Salt- 2tsp
Cumin seeds- 1 tsp
Asafoetida-1/2 tsp
Water as required
Procedure:
1. Soak 1/2 kg of raw rice in water; drain out all the water, dry and powder it. Or you can use ready made rice flour.
2. Roast a cup of urad dal and make fine powder out of it.
3. Sieve rice flour and dal powder and extract the fine flour. Do not allow any piece ofdal or rice or any coarse particle in the flour. Else, cheedai will burst while frying.
3.Mix the flour well along with butter, salt,asafoetida,cumin and enough water to get the consistency of chapathi dough.However do not make it very soft like chapathi dough.
4.Make small lemon sized balls from dough and deep fry until they turn golden brown.
Urad dal powder-1/2 cup
Shredded coconut-3/4 cup
Rice flour-2 cups
Oil-1/2 litre
Butter-1 tbsp
Salt- 2tsp
Cumin seeds- 1 tsp
Asafoetida-1/2 tsp
Water as required
Procedure:
1. Soak 1/2 kg of raw rice in water; drain out all the water, dry and powder it. Or you can use ready made rice flour.
2. Roast a cup of urad dal and make fine powder out of it.
3. Sieve rice flour and dal powder and extract the fine flour. Do not allow any piece ofdal or rice or any coarse particle in the flour. Else, cheedai will burst while frying.
3.Mix the flour well along with butter, salt,asafoetida,cumin and enough water to get the consistency of chapathi dough.However do not make it very soft like chapathi dough.
4.Make small lemon sized balls from dough and deep fry until they turn golden brown.
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