Ingredients:
Processed rice flour ----1/2kg( see below how to make processed rice flour)
Jaggery water ----- 375 gms of jaggery dissolved in 1 cup of water
Roasted urad dal flour--- 2 table spoon
Small pieces of coconut ---- 1 ladle (optional)
Butter ---- lemon size
Cardamom powder for flavour
Mix all the above ingredients with butter and jaggery water to make a dry scrambled dough. Make marble sized balls of even size and fry them in cooking medium. Remove from the oil when it turns slightly brown. When cooled, the cheedai’s are crispy.
Processed rice flour:
This is the base flour for making traditional tamil savories like thattai, kai suttu murukku, cheedai and a sweet called adhirasam.
Raw rice is washed well and the excess water is drained through a colander. After a resting time of 30 minutes, the wet rice is spread on a clean cloth like dhoti and dried under shade. After an hour when the rice is still wet, It is ground finely in a mixer. This wet rice flour is then roasted lightly on an wok. It can be stored in air tight containers when dry and can be used as and when required.
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