Cheedai (Salt)

Gokulashtami , Krishnna Janmashtami, Krishnashtami , Krishna Jayanthi and Sri Jayanthi all refer to the celebration of the birth of Lord Krishna and is an occasion celebrated with great pomp and grandeur all overIndia.  As is the case with all festivals, sweet treats and special treats play a major part in the day’s acitivites!!!

Cheedai as it is known in Tamil Nadu or Palakaya as it is known in Andhra Pradesh is one amongst the treats that is enjoyed  ont his special day – It is a popular treat conformed to South of India…….This Cheedai or Palakaya (small pea sized balls) is salted made with fine rice flour.

Ingredients to make approximately 150-200 Cheedais

1 ½  Cups  Fine Rice Flour
1 ½  Tbs Urad Dal
¾ Cup Luke Warm Water
1 ½  Tbs Butter
4 Tbs  Grated Coconut
2 Tsp   Cumin Seeds
2 Tsp  White Sesame Seeds
1 ½  Tsp Salt
¼ inch piece  Asafoetida  or
¾ Tsp Asafoetida Powder
2 Cups  Oil (for deep frying)

Cheedai Palakaya Salted

Cheedai Salted

Preparation

Soak the asafoetida in 2 tablespoons of warm water overnight or a few hours
In a heated pan, dry roast the urad dal till it turns golden brown.
Grind it into a fine powder and keep aside.
Roast the rice flour for a minute or two on medium flame.
Pour in the rice flour, powdered urad dal, butter, grated coconut, cumin seeds, sesame seeds, salt and asafoetida.
Mix these ingredients by adding the water little by little to form a firm soft dough.

Make a ball with the dough which is slightly bigger than the size of a pea.
Place a bit of the dough on the left palm of the hand and roll it between the palms of your hands
Roll similar sized balls which are called cheedai with the entire dough

Heat the oil in a deep frying pan.
Add batches of 30 or so of the rolled out cheedai gently into the hot oil which should be on a low flame.
Ladle the cheedai out of the oil when they turn golden brown which would approximately take about 6-7 minutes.
Strain it on a paper towel.  Repeat the process until done.
Ensure that you eat it when cooled to room temperature when it turns crispy!

Note: 
Care should be taken in frying the Cheedai as it can spurt out of the pan
Always test a pinch of the dough in oil before the batches are fried.
The cheedais should be fried in a medium to low flame so it cooks well 
Pea-sized cheedais taste crispy and delicious.

The Cheedais shelf life is for a few weeks if stored well in an air tight container.  Ensure that the cheedais are cooled before you cover the tin with a lid for the right texture and crispiness!!!

 

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