Trying out new cuisines has always been a pleasure for me. Be it cooking them or tasting them. And especially, when it comes to the Keralite food, I already have my favorites aligned like Kerala Style Chicken Stew, Kerala Style Sambhar and more.
Recently, after hearing quite a lot about a yet another dish from Kerala- Cheeda, I tried it for making breakfast one day! Cheeda is a savoury snack made using roasted rice flour, urad dals, coconut scraped and shallots. It is served in the shape of small balls which are made by the mix of aforesaid ingredients and then they are deep fried. You could eat Cheeda when they are freshly made and you could also store it in air tight containers.
Cheeda is best served with a cup of hot tea over bubbling conversations. Try it out soon.
Cheeda
- Roasted Rice flour - 1 and ½ cup
- Urad dal - 3 tbsp
- Coconut scraped - ½ cup
- Cumin seeds - ½ tsp
- Shallots - 4-5 ( Finely chopped )
- Salt to taste
- Water to knead the dough
- Coconut oil to deep fry
- Dry roast urad dal till nice aroma comes.
- Do not make it brown. Grind into a fine powder.
- Sieve rice flour and urad dal through a sieve.
- Churn cumin seeds and coconut in a mixer coarsely.
- Add it to the rice flour and urad dal powder.
- Add salt and shallots.
- Knead into a chappati like dough by adding water.
- Remember, the dough should not become too much soft or watery. Otherwise it will burst in oil.
- Pinch small portions out of the dough and make mini balls.
- Heat the oil and put the balls carefully in hot oil.
- Reduce the flame to medium and fry till the Cheeda balls becomes golden and crunchy.
- Drain onto absorbent papers and let them cool down.
- Store in air tight containers and serve with a cup of hot tea.
This recipe is a part of #WADiwali contest in association with Maharaja Whiteline.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more.
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