Difference between revisions of "Cheeda"
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* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Grind green chillies, [[salt]] and [[asafetida|asafoetida powder]] to a thick paste and mix it with the sieved [[flour]]. | # Grind green chillies, [[salt]] and [[asafetida|asafoetida powder]] to a thick paste and mix it with the sieved [[flour]]. | ||
# Knead the [[flour]] finely with [[butter]], [[coconut milk]] and [[sesame seeds|gingelly seeds]]. | # Knead the [[flour]] finely with [[butter]], [[coconut milk]] and [[sesame seeds|gingelly seeds]]. | ||
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# Deep fry in [[oil]]. | # Deep fry in [[oil]]. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:South Indian | + | [[Category:Snack Recipes]] |
| + | [[Category:South Indian cuisine]] | ||
[[Category:Asafetida Recipes]] | [[Category:Asafetida Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
Latest revision as of 11:15, 15 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 5 cups rice flour
- 1 cup fried white gram dal
- 20 green chillies
- ¼ tsp asafoetida powder
- 1 tbsp sesame seeds (also known as white gingelly seeds)
- 1½ tbsp butter
- coconut milk to mix the flour
- oil as required
- salt to taste
Procedures
- Grind green chillies, salt and asafoetida powder to a thick paste and mix it with the sieved flour.
- Knead the flour finely with butter, coconut milk and gingelly seeds.
- Make several small balls from the dough and spread it on a clean cloth for about 2 hours.
- Deep fry in oil.
