VELLA CHEEDAI

What you’ll need

Rice Flour – 1 cup 

Urad Dal Flour – ½ tbsp

Jaggery - 3/4 cup

Butter – ½ tbsp

Coconut – 2 tbsp

Sesame Seeds – ½ tbsp

Green Cardamom – 2 to 3

Oil to deep fry

Method

Dry Roast the rice flour on medium flame stirring continuously for 3 to 4 minutes, without changing its color.

Sieve the rice flour and keep aside.

Now sieve the urad dal flour as well.

Add the powdered jaggery in a Kadai and dissolve it in 1/2 cup of water.

Let the jaggery syrup start boiling. Remove from heat. No need to make any paagu.

In a wide bowl, add the rice flour, urad dal flour, coconut pieces, sesame seeds, crushed cardamom and butter. Mix well.

Now add the jaggery syrup and knead into a smooth dough. Add extra water only if required. The dough should be tight but at the same time you should be able to roll out balls from it.

Now pinch out balls, a little bigger than for uppu cheedai, don’t make it too big, else the inside won’t cook properly. The balls need not be very smooth.

Rest the prepared balls on a newspaper for minimum 15 minutes.

Heat oil to deep fry, once the oil is hot, turn the heat to low and add 4 to 5 cheedais in a batch.

Fry on medium flame until dark brown. Drain on tissues. Cool and transfer to airtight container.

Note:

The vella cheedais will be slightly cracked. They are indication of a perfectly done cheedai.

Sieving both flours after roasting is very important.

Don’t add more jaggery than mentioned, the cheedais may disintegrate.

Don’t add too much water while dissolving the jaggery. Also, while making dough, add extra water only if required.

You can cut coconut into small pieces and add, but I just added grated coconut.

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