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
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 .
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 .)