Cheedai

Cheedai are small crunchy savory balls made with rice flour and spices. I used to have it by the handful when I was young without giving a second thought of how hard it is to make them. While I made them last week, I realised the magnitude of the task involved. 

Each batch needs to be deep fried in oil on a very low flame for 10 minutes. And given the number of small balls....phew! I had decided never to make it again, but the taste is sooo good, that I will make it again and again!

Word of Advice: 

1. Make this snack only when you have LOTS of time and patience.

2. Use the smallest holed siever to shift your rice flour and urad dal powder. The cheedai has a tendency to pop like a bomb in the hot oil. This sieving is the prevention for that.

In this recipe I have not written the induvidual amounts to be used but have given the ratio of measures of various ingredients. I used a particularly large spoon as measure. You can use a glass or spoon or whatever vessel / container you deem fit. 

Preparation of Rice flour:

Wash and soak white rice (pacharisi) for 15 minutes.

Drain water and spread on a clean towel.

Dry under fan for 1 hour, shifting often.

Once dry, powder well.

Dry fry on a low flame till good smell comes but does not brown.

Sieve through the smallest hole of the siever.

(or) Use Idiyappam flour available in the market. Sieve and fry the same in a hot kadai for 3 minutes on a low flame.

Preparation of Urad Dal powder:

Dry fry the urad dal in a hot kadai till it turns golden. Once cool, powder and sieve through the smallest hole of the siever.

Preparation of Coconut:

Run the grated coconut in a dry mixer till it becomes an almost fine powder (without any water).

Heat in a kadai without any oil till it dries out and starts getting golden.

Ingredients:

Rice flour - 11 measures

Urad Dal flour - 1 measure

Salt

Pepper powder - 1/4 measure

Jeera powder - 1/4 measure

Butter - 1 measure

Asafoetida powder - 1/4 measure

Til seeds - 1/4 measure

Coconut - 2 measure

Water to knead dough

Oil for deep frying

Method:

Mix together the rice flour, urad dal powder, salt, pepper powder, jeera powder, til seeds, asafoetida, coconut and the butter till it resembles coarse bread crumbs.

Now add enough water to make a smooth dough.

Take a clean kitchen cloth and wash it. Wring dry and lay on your work surface.

Make small balls of the dough (1 cm diameter) and put in on this cloth. Try to not make the balls too tight as you want the oil to enter inside. 

Let it air dry for 10 minutes before you start frying.

If you want you can prick small holes on the balls using a needle to help in cooking the centre.

Heat oil to smoking point and turn off flame.

After 5 minute, turn on the flame and reduce the flame to the lowest possible setting.

Add 1 cheedai to see if the outside gets brown very fast. If so, then turn off flame again and retry after 2 minutes.

You want the cheedai to cook in the heated oil slowly sao that the insides are crispy and outside golden brown.

Once you are sure of the oil temperature, fry the cheedai in batches.

Each batch takes nearly 10 minutes to cook. The froth reduces considerably and the cheedai looks golden. 

Scoop out using a slotted spoon. Drain on a kitchen paper and cool to room temperature.

After each batch allow the oil to heat for 1 minute before adding the next batch.

Repeat the process.

Store in an air tight container.

Pictorial:

Mix together the rice flour, urad dal powder, salt, pepper powder, jeera powder, til seeds, asafoetida, coconut and the butter.

Add enough water to make a smooth dough

Make small balls (4 gms) and lay on a clean wet cloth. Air dry for 10 minutes.

Make 2 or 3 pricks with a needle to allow the oil easier access inside

Heat the oil and reduce flame. Deep fry in small batches on the lowest possible flame.

After 10 minutes

Now drain on a kitchen towel. 

Munch away!