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1
----------Preparationof cheedai-----------.
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2
Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
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3
Also roast separately 1/2 cup of urid dal and powder it finely.
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4
Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
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5
If needed, add 1 cup of fresh grated coconut.
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6
Add enough water to make a hard dough.
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7
Make equal peanut-sized balls and keep it in a clean muslin cloth.
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8
Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
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9
Cheedai is ready to eat.
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10
--------Preparationof Varavarisi-------------.
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11
Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
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12
Wash and clean the pulses thoroughly.
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13
Drain the pulses and spread them separately on a clean muslin cloth.
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14
In a wok, fry the pulses separately when they have dried thoroughly.
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15
Fry the peanuts in low fire and remove the skin.
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16
Discard the skin of all the pulses after they have been fried.
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17
Now add all the fried pulses, peanuts and required cheedais together.
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18
Mix with the required chilli powder, salt and hing.
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19
Keep it in the hot sun for 1 hour.
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20
This can be stored for a month in an airtight container.
