Preparation Time : 0-5 minutes
Cooking time : 21-25 minutes
Servings : 4
Ingredients:
Rice flour 2 cups
Salt to taste
Split black gram flour (urad dal ka atta) 1/4 cup
Fresh Scraped Coconut 1 1/4 cupAsafoetida a pinch
Cumin seeds 1/2 teaspoonOil for deep-frying
Method:
Step 1
Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.
Step 2
Sieve together the rice flour and black gram flour through a fine sieve into a bowl. Add coconut, asafoetida, cumin seeds and salt and mix well. Add sufficient water and knead into stiff dough.
Step 3
Divide the dough into sixteen equal portions and press them making sure that there are no cracks.
Step 4
Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool.
Step 5
Serve warm or store in air-tight containers.
Cooking time : 21-25 minutes
Servings : 4
Ingredients:
Rice flour 2 cups
Salt to taste
Split black gram flour (urad dal ka atta) 1/4 cup
Fresh Scraped Coconut 1 1/4 cupAsafoetida a pinch
Cumin seeds 1/2 teaspoonOil for deep-frying
Method:
Step 1
Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.
Step 2
Sieve together the rice flour and black gram flour through a fine sieve into a bowl. Add coconut, asafoetida, cumin seeds and salt and mix well. Add sufficient water and knead into stiff dough.
Step 3
Divide the dough into sixteen equal portions and press them making sure that there are no cracks.
Step 4
Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool.
Step 5
Serve warm or store in air-tight containers.
