I cant even remember one Onam without these highly addictive crunchy snacks.There are two versions- a sprial sweet cheeda and the salty Kaliyadakka - well, Iam no guru in Kerala Snack names but this is how I remember- the sweet version was usually called cheeda (both rice flour and maida versions are there) and the salty version Kaliyadakka. To be frank, I wasnt very fond of this till I made Chennai my home. In Tamil Nadu, it is called Uppu seedai and the ones at Grand Sweets in Chennai are the BEST tasting Uppu Seedai on EARTH!!!!! So if you've not had it yet, this recipe comes very close!!!! So over to the recipe:
Rice flour: 1 cup
Urad Dal Flour: 3 level tbsp
Coconut Grated: 3 level tbsp
Butter: 2 tbsp
Sesame Seeds: 1 level tbsp
Cumin/Jeera: 1/2 tsp
Salt: as required
Asafoetida: 1/2 tsp
Water: to make the dough
Oil: for deep frying
Take all the ingredients in a bowl, rub the butter in.
Add water and make a stiff dough
Make small smooth balls (the size of a marble) with your palm and arrange it in a tray.
Once you are done with rolling, heat the oil.
Drop a few balls carefully into the oil and lower the flame to medium.
Deep fry till golden yellow to brown colour
Drain on an absorbent paper.
Once cooled, store it in airtight containers.
Believe me, it wont last long.
1. I make it with both roasted and plain rice flour, the ones made with the roasted flour usually will be a darker shade and those with the plain flour is lighter in shade. Also, I personally feel it is easier to make the balls with the dough made out of plain rice flour
2. Roll the dough with the help of both your palms to get a smooth ball
3. Dont fry it as soon as you roll it coz it wont be crunchy. So make balls out of the whole dough and then start frying in batches.