Tuesday, September 11, 2012

Vella Cheedai

This is another of Lord Krishna's favorite that is made on Krishna Jayanthi. This is an easy and a no fail  recipe from my mom. Many people complain that the cheedai dissolves in oil or bursts in oil but me or my mom have never experienced that with this recipe. So enjoy it with Krishna!

  • 2 cups Rice Flour (I use Nirapara brand)
  • 1/4 cup Urad dal Flour (Store bought)
  • 2 tsp Ghee
  • 1 tsp Sesame seeds
  • A pinch of Cardamom powder
  • 1 1/2 cups Jaggery
  • 2 cups of water
  • Oil to deep fry
  1. Sieve and dry roast the Rice flour and Urad dal flour. (Frying gives less chance of the cheedai bursting in oil.)
  2. Heat water and melt the jaggery in it and filter it. Allow the filtered jaggery mixture to boil and add the roasted rice and dal flour, ghee, sesame seeds and cardamom powder. Mix well to form a dough.
  3. Once it cools down a bit, mix the dough with your hands and if it feels too dry add hot water little by little till you are able to get a smooth pliable dough.
  4. Make small smooth balls of the dough and deep fry them on medium heat.
  5. Once cooled, store them in an air tight container.
Suggestions / Notes
  1. If the jaggery is too much, the Cheedai will dissolve in water. But this recipe will not fail you.
  2. The ingredients used and the place made should be very clean as even little impurities in the dough will cause it to burst.

No comments:

Post a Comment

Curries for Indian Flatbreads

Paneer Butter Masala
Methi Malai Mutter
Channa Masala