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| Main Ingredients | Rice flour, Salt |
| Cuisine | TamilNadu |
| Course | Snacks and Starters |
| Prep Time | 0-5 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
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
- Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.
- 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.
- Divide the dough into sixteen equal portions and press them making sure that there are no cracks.
- Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool.
- Serve warm or store in air-tight containers.
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