SALT CHEEDAI

INGREDIENTS :

Raw rice flour                                    - 4 cups

Roasted & powdered  urad dal       - ½ cup

Finely grated coconut                       - 2 to 2 ½  cups

Asafetida powder                               - 1/8 tsp

Cumin seeds                                       - 1 tsp

Butter                                                   - 1 tbsp

Salt                                                        - to taste

Oil                                                          - for deep frying

METHOD

Roast rice flour till the raw smell goes .

Sieve urad dal powder & rice flour through a fine siever .

Add grated coconut , asafetida powder, cumin seeds , butter , salt & mix well in a mixing bowl .

Add water little by little to make a thick dough .

Make small balls ( smaller than gooseberry ) without  pressing much ,it should not be smooth .

Heat oil in afrying pan , dip 20 -25 cheedais at a time .

Gently  turn over the cheedais to all sides with colander ladle .

When it becomes golden &  crispy gently remove & keep over  a colander .

Allow to cool thoroughly & put it in a dry air tight  container  .

( Adding  grated coconut helps the air to pass in ( to expand ) when put in the hot oil . It prevents cheedai  from  spluttering in the oil .)