Salty Cheedai

Ingredients list for Salty Cheedai

• 2 cups Rice flour
• to taste Salt
• 1/4 cup Split black gram flour (urad dal ka atta)
• 1 1/4 cup Fresh Scraped Coconut
• a pinch Asafoetida
• 1/2 teaspoon Cumin seeds
• for deep-frying Oil

Method

1. Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.
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.
3. Divide the dough into sixteen equal portions and press them making sure that there are no cracks.
4. Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool.
5. Serve warm or store in air-tight containers.