Cheepu cheedia is again a typical chettinad snacks made of raw rice urudh dhal green gram and roasted bengal gram with coconut milk. When done in coconut oil its taste is doubled. usually made at house hold for snacks and stored.
Ingredients
For the flour
To make cheepu cheedai
Method
To make the flour
Dry roast urudh dhal. keeping it asaide now dry roast green gram dhal (paasi paruppu). Do not roast till brown just till it is heated slightly. this way of dry roasting to a lesser degree is called "Vethuputhal".
Pick and clean the rice wash and sun dry it. (If the rice is of good quality need not wash and dry).
Now grind the rice urudh dhal green gram dhal and the roasted bengal gram dhal (Pottukadalai) in a flour mill.
Sieve the flour and store in an air tight container for later use.
To make the cheedai.
Grate a coconut. and take milk out of it. Probably 1st and 2nd and keep it together. Heat this coconut milk, turn off the stove when a foamy layer begins to form. see to that you do not boil it as it will curdle the milk and the cheedais will go hard.
take 5 cups of the flour in a basin. dissolve salt in little water. pour this coconut milk and salt water and make a nice dough as that for chapathi (little loose than for chapathi).
Use the cheepu cheedai's mold and pull long strips on a paper. cut it into short strips with a knife. dip the knife in oil so that the dough do not stick to the knife. let each piece be 2 to 2 1/2 inch long.
Twist it around the finger and press the edges slightly.
Heat the oil in a kadai.When it is hot enough drop the cheepu cheedias carefully and fry well drain and take it.
Ingredients
For the flour
- Raw Rice (Pacharisi) - 8 glass
- Urudh Dhal (Ulundhu) - 1 1/2 glass
- Moong Dhal (Paasi Paruppu) - 1 glass
- Roasted Bengal Gram Dhal (Pottu kadalai) - 1 glass.
To make cheepu cheedai
- Flour - 5 cups
- Coconut - 1 (medium sized)
- Salt
- Water
- Oil
Method
To make the flour
Dry roast urudh dhal. keeping it asaide now dry roast green gram dhal (paasi paruppu). Do not roast till brown just till it is heated slightly. this way of dry roasting to a lesser degree is called "Vethuputhal".
Pick and clean the rice wash and sun dry it. (If the rice is of good quality need not wash and dry).
Now grind the rice urudh dhal green gram dhal and the roasted bengal gram dhal (Pottukadalai) in a flour mill.
Sieve the flour and store in an air tight container for later use.
To make the cheedai.
Grate a coconut. and take milk out of it. Probably 1st and 2nd and keep it together. Heat this coconut milk, turn off the stove when a foamy layer begins to form. see to that you do not boil it as it will curdle the milk and the cheedais will go hard.
take 5 cups of the flour in a basin. dissolve salt in little water. pour this coconut milk and salt water and make a nice dough as that for chapathi (little loose than for chapathi).
Use the cheepu cheedai's mold and pull long strips on a paper. cut it into short strips with a knife. dip the knife in oil so that the dough do not stick to the knife. let each piece be 2 to 2 1/2 inch long.
Heat the oil in a kadai.When it is hot enough drop the cheepu cheedias carefully and fry well drain and take it.
hey just i am eating it now (i brought from my home) and u r posting it now.what a coinsidence
ReplyDeleteLooks delicious !! What is the alternate for the cheepu cheedai mold? Can we use something from the thenkuzhal pidi?
ReplyDeleteThanks
Sandhya
You can roll by hand after making small balls. Flatten and roll once and press with new unused comb. This is how it was originally made
ReplyDelete