Cheedai

 Cheedai

Ingredients Rice four - 2 cups
Urad dal powder - 3 tbsp
White sesame seeds - 1 tsp (slightly roasted)
Grated coconut - 1 tsp
Salt
Crushed jeera (cumin)/ Black pepper - 1 tsp
Hing (Asafoetida) powder - ¼ tsp
Butter - 2 tsp
Oil for frying

Method:
Method for making rice flour: 
First rinse the raw rice and soak it in water for 1 hour. Remove the water and spread the same in a soft towel. Allow it to dry.  It should not be completely dried but little bit moisture should be there.  Grind the same in mixer to a fine powder. Keep aside for half an hour and sieve it.  Ensure that no rice granules are there in it as the cheedai will burst if the granules are there. You will have to sieve 3 - 4 times.

Method for making urad dhal flour:
Heat a pan, dry roast ½ cup  urad dal until slightly goden brown colour and nice aroma comes.  Grind it to a fine powder and sieve it two to three times to ensure that you get a fine granuleless powder.

Making the dough: 
In a bowl, mix the rice and dhal flour, sesame seeds, grated coconut, salt, crushed jeera/pepper powder, hing powder and butter. Add water little by little to form a stiff dough. Please note that it should not be watery or loose. The dough should be pliable. Now roll small balls out of it  slightly bigger than a green peas and put them on a dry cloth. You should not roll the balls smoothly. Let it stand for ½ hr for the  moisture to leave. You may prick each ball with a toothpick to avoid bursting.

To make the cheedai:
Heat oil in a kadai. Keep the flame in low and fry the balls till golden brown. Drain it in absorbent paper to remove the excess oil. Allow to cool and store it in an airtight container.