Varavarisi

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ----------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.
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