CHEEDAI, UPPU CHEEDAI, SAVOURY CHEEDAI, FRIED RICE MARBLES

Gokulashtami is two weeks away.  I am sure everyone willl be busy with their preparation of making cheedai, vella cheedai, murukku, thenkuzhal etc.

 Most people in India celebrate Krishna Janmashtami based on Lunar Calendar but few temples and some regions in South India observe Krishna Janmashtami based on Solar Calendar. In most years these dates don’t differ by one or two days but in some years Janmashtami date based on Lunar Calendar and Janmashtami date based on Solar Calendar might differ up to one month.

In Kerala, Tamil Nadu and in some parts of Karnataka, Krishna Janmashtami is popularly known as Ashtami Rohini and is observed based on Solar Calendar.

Two famous temples, Udupi Sri Krishna temple in Karnataka and Guruvayur Guruvayurappa temple in Kerala celebrate Krishna Janmashtami as Ashtami Rohini based on Solar Calendar.

Ashtami Rohini is also known as Sri Jayanthi and Gokulashtami which falls on 28th of this month.  (kannan pirantha naal) and uri adi i.e. gopalakala, dahi handi is on 29th August 2013.

Let us look at the recipe now:

Preparation time: 15 minutes
Cooking time: 30-40 minutes
Makes: 25-30 pcs

Ingredients

Rice four - 2 cups
Urad dal powder - 3 tbsp
White sesame seeds - 1 tsp (slightly roasted)
Grated coconut - 1 tsp
Salt
Crushed jeera (cumin)/ Black pepper - 1 tsp
Hing (Asafoetida) powder - ¼ tsp
Butter - 2 tsp
Oil for frying

Method:

Method for making rice flour: 

First rinse the raw rice and soak it in water for 1 hour. Remove the water and spread the same in a soft towel. Allow it to dry.  It should not be completely dried but little bit moisture should be there.  Grind the same in mixer to a fine powder. Keep aside for half an hour and sieve it.  Ensure that no rice granules are there in it as the cheedai  as it is likely to burst.  My mother in law sieve it 4-5 times.  Otherwise also while making cheedai, have to be careful. 

Method for making urad dhal flour:

Heat a pan, dry roast ½ cup  urad dal until slightly golden brown colour and nice aroma comes. Do not over fry it as the taste will differ.   Grind it to a fine powder and sieve it two to three times to ensure that you get a fine  powder out of it.

Making the dough: 

Step 1

In a bowl, mix the rice and dhal flour, sesame seeds, grated coconut, salt, crushed jeera/pepper powder, hing powder and butter. Add water little by little to form a  pliable  dough.  The dough should not be very loose.  While making marbles, you should be able to roll it in your palm. 

Roll  out roughly small balls out of it  slightly bigger than a green peas and place them on a dry towel.  by the time you roll out the entire dough, the cloth will absorb the water and it becomes little dry.  We can prick the same with a tooth pick or a small fork to avoid the same  bursting while frying.

To make the cheedai:

Step 2

Heat oil in a kadai. Keep the flame in low and fry the balls till golden brown.  After placing them in the oil, just move away from the fire for a minute or two  to ensure that you are not hurt even if it bursts.   Drain it in absorbent paper to remove the excess oil.  Cool it and store in airtight container. 

Note:

• While making cheedai, you have to be very careful as it is likely to burst sometimes.   That is why we prick them with the tooth pick to release the air.
• we should not roll the ball smoothly, 
• after putting it in the oil, be away for a minute or two from the gas stove as a precautionary measure.
• do not get scared to make this and deprive yourself due to the fear that it might burst.  Not necessary that it will burst all the time.

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