How to make Salty Cheedai - Deep fried salty rice flour fritters.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Salt (नमक)

Cuisine : TamilNadu

Course : Snacks and Starters

Salty Cheedai Recipe Card

Salty Cheedai

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Salty Cheedai Recipe

  • Rice flour 2 cups

  • Salt to taste

  • Split black gram flour (urad dal ka atta) 1/4 cup

  • Fresh Scraped Coconut 1 1/4 cup

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Oil for deep-frying


Step 1

Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.

Step 2

Sieve together the rice flour and black gram flour through a fine sieve into a bowl. Add coconut, asafoetida, cumin seeds and salt and mix well. Add sufficient water and knead into stiff dough.

Step 3

Divide the dough into sixteen equal portions and press them making sure that there are no cracks.

Step 4

Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool.

Step 5

Serve warm or store in air-tight containers.