Yesterday, Saturday, September 12, 2009 was Sri Jayanthi. Amma & I had made a multitudes of bakshanams and they all came out just YUMMY. Here is the recipe for Uppu Cheedai.
Arisi (Rice): 3 aazhaku (or cups, if you will)
Ulutham parupu (Urad dal): 1. 5 tbsp.
Vella yellu (white sesame seeds): 1 tbsp
Thirithina Thengai (Shredded coconut): A handful
Uppu (Salt): To taste
Vennai (Butter): Lime sized.
Perungaayam (Asafoetida): A sprinkling.
Clean & soak the rice in water for about an hour.
Then drain water, spread rice on a clean cloth and let sit for about 30 minutes.
At the end of this time, powder the rice to ‘maavu padam’ (flour-like consistency) in the mixie.
Sieve the flour using a rice sieve (maavu jaladai) into the cloth, being careful to avoid lumps.
Dry roast the rice flour on a small flame until it is warm to the touch. (For vella cheedai, however, the maavu should become reddish), set aside and let it cool to rom temperature.
While waiting for the rice flour to come to room temperature, dry roast the ulutham parupu (urad dal) to reddishness, and like the rice flour, mash the dal in mixie, sieve and set aside.
To the rice flour, add butter, urad flour, coconut, perungayam and enough salt to taste. Slowly add water, a little at a time, mix all the ingredients together, until it forms a chappati-like ball.
Spread a clean, dry cloth. Pinch out small amounts of the flour mixture, shape into cheedais and drop them into the cloth. The cloth will absorb any excess moisture in the cheedais and prevent them from bursting when dropped in the oil (something for which cheedais are notorious for).
Heat oil, and deep fry cheedais until done.