Serving Size/Yields: 30 – 35 small balls
Preparation Time: 10 minutes
Frying Time: 3 – 5 minutes per batch
Rice powder – 5 cups ( if the powder is freshly made from rice at home)
Urad dal -1/2 tbsp
Grated coconut – 1 to 1 1/2 cup
Butter – 1 tsp
Crushed Peppercorns – 3/4 tbsp
Jeera (Coarsely crushed) – 3/4 tbsp
Hing/LG powder – 1/4 tsp
Salt – as per taste
Oil – for deep-frying
- Fry the rice flour for about 5 minutes to remove the moisture and cool.
- Fry the urad dal to a light brown color, cool it and grind into fine powder and sieve.
- Mix the rice flour, the grounded urad dal and the other ingredients and knead the dough using the moisture in the grated coconut and butter and by sprinkling water as needed.
(Checkpoint: The dough should be The dough should be thick enough to make little balls.)
- Make small balls, called cheedai, with somewhat rough finish; it shouldn’t be too smooth.
- Heat the oil in a big saucepan for deep-frying.
(Checkpoint: Put one cheedai in the oil. If it does not splutter, you can add more cheedais. Normally, it should not splutter.)
- Fry the cheedais in batches of 8 to 10 balls at a time.
- Take the cheedais out when the cheedais become light brown in color.
- Take care that the cheedais do not splutter while frying. The reason for the cheedais to splutter are:
- The rice flour not being fried before making the dough.
- Too much water added while kneading the dough.
- The pepper is not crushed thoroughly and there are whole peppercorns present.
- If the cheedais splutter, close the vessel with a lid.
- If the rice powder is homemade, the urad dal required noted here is appropriate, but if you use the rice powder/flour bought from outside, then use 1 tbsp of urad dal. The reason for this is because the rice flour bought from the store is not fresh and the rice quality might differ as well.
This dish is prepared on the day of Gokulashtami, along with the sweet variation and other sweets and savouries.