Salt Cheedai, a crunchy and savory delight, holds a cherished place in South Indian cuisine, especially during festivals like Krishna Janmashtami. Unlike its sweeter counterpart, Jaggery Cheedai, this version is a savory snack that perfectly complements the festive spread. With its rich flavor and delightful crunch, Salt Cheedai is a treat that brings together tradition and taste, making it a must-have during celebrations.
Salt Cheedai, or "Uppu Cheedai" as it's known in Tamil, is traditionally prepared as an offering during Krishna Janmashtami. The crispy texture and the simple yet satisfying flavor make it a favorite among all age groups. Preparing Cheedai is often a family activity, passed down through generations, with each family adding its unique twist to the recipe. The care and precision in rolling out these tiny balls reflect the devotion and joy of the festive season.
Creating Salt Cheedai requires patience and skill. The flours are mixed with spices and fat to form a dough. This dough is then shaped into small balls and deep-fried until they turn golden brown and crispy. The result is a snack with a satisfying crunch and a complex flavor profile.
When stored in an airtight container, Salt Cheedai can last for several weeks, making it an excellent make-ahead snack. However, its irresistible taste means it rarely lasts that long in most households!
Ingredients:
- Roasted rice flour – 1 cup heaped
- Ured powder – 1 tsp.
- White sesame seeds – 2 tsp (wash very well, free from sand to prevent bursting)
- Butter – 1 tbsp.
- Coconut – 4 tsp.
- Salt – as needed
- Oil – for frying cheedai
Method:
- In a bowl take both flours, add butter in room temperature & knead like bread crumbs.
- Add other ingredients & knead to a dough using water carefully.
- Roll into balls gently.
- Dry for 1 hour.
- In a pan heat oil well, and fry in small batches.
- Make the oil hot, drop the Cheedais & at once simmer. Go on turning them, till bubbles stop almost completely.
- Cool & store.
Note:
- Dry roast ured dhal till light brown, cool, powder & sieve, This flour should be very fine.
- Dry roast rice flour also for some time and keep.
- Coconut can be dried in MW medium for 5 minutes, so that the moisture content is lost.
- If you add coconut directly, frycheedais for a longer time to become crisp.
- Coconut can also be omitted.
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