Recipe by Charishma_Ramchandani
This is a 100% oil free snack which is highly nutritious. It is a highly recommended snack for pregnant women especially in Southern India, due to its high protein content. It is an ideal teatime snack!
- 2 cups kabuli channa
- 2 cups mung dal
- 1 1⁄2 cups peanuts
- 2 cups dry green peas
- 2 cups small black kidney beans
- 1 cup puff beans
- 1⁄4 cup black sesame seed
- 2 tablespoons hing
- chili powder, as required or 6-7 red chillies
- 2 cups cheedai
Directions See How It's Made
- ----------Preparationof cheedai-----------.
- Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
- Also roast separately 1/2 cup of urid dal and powder it finely.
- Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
- If needed, add 1 cup of fresh grated coconut.
- Add enough water to make a hard dough.
- Make equal peanut-sized balls and keep it in a clean muslin cloth.
- Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
- Cheedai is ready to eat.
- --------Preparationof Varavarisi-------------.
- Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
- Wash and clean the pulses thoroughly.
- Drain the pulses and spread them separately on a clean muslin cloth.
- In a wok, fry the pulses separately when they have dried thoroughly.
- Fry the peanuts in low fire and remove the skin.
- Discard the skin of all the pulses after they have been fried.
- Now add all the fried pulses, peanuts and required cheedais together.
- Mix with the required chilli powder, salt and hing.
- Keep it in the hot sun for 1 hour.
- This can be stored for a month in an airtight container.