248. Cheedai varieties

Unlike murukku, we have to be little bit careful while preparing cheedai. Even if the proportion of ingrediants is slightly varied, we won’t get good result.

Uppu cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

Vella cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

jaggery  – 1/2 cup

butter – 1 tsp

coconut  – 1 tsp

cooking oil – 250 gm

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add  butter and   ellu. In a kadai, put jaggery and little water. When jaggery is dissolved, filter it to remove dust and small stones. Then again keep jaggery water in the kadai add cocunut and flour mixture. When it becomes little thick, switch off the gas and allow it to cool.   We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.