link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: CHEEDAI (SEEDAI)

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Thursday, May 5, 2005


Rice flour-500gms
Udad flour - 2 tbsps
Butter – 2 tbsps
Asafetida – a pinch
Salt as per taste
Sesame seeds - 4 tsp,
grated coconut - 1 cup (optional)
Oil for frying.

Slightly roast the rice flour in a kadhai(wok). The raw smell must go, Now allow the flour to cool down and add the other ingredients and mix well. Add a little water and knead the flour to the consistency that it can be rolled into balls. Make very small balls using this flour. Deep fry the balls in oil on a low flame. Crispy cheedais will be ready for your snack time. Cheedai is also made during Gokulashtami. You can store the cheedais in an airtight container and enjoy it for a few days.

Note : Adding grated coconut is optional. If you add grated coconut you must finish the cheedai fast but, it’s a bad idea if you intend to store it for a while because the cheedais will soon acquire the flavor of the stale coconut.

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