Ingredients
Raw Rice – 2 kilos
Black gram Dhal – 200 gms
Green gram Dhal – 200 gms
Coconut – 1
Salt – To taste
Method
Soak the raw rice for 2 hours. Drain, dry and get it milled to a fine powder. Spread the rice powder on a clean cloth and cool.
Roast the cooled rice flour and keep aside.
Dry roast the blackgram dhal and grind it into a fine powder.
Dry roast the green gram dhal and grind it into a fine powder.
Sieve both the gram flours together and keep aside.
Grate the coconut, grind it and extract 2 litres of coconut milk.
When you sieve the rice flour, you will get a little residue, soak that in a little coconut milk.
Boil the remaining coconut milk with salt.
Now mix the rice flour, gram flour and the soaked residue. Add the boiled coconut milk and mix well.
Press it through the cheeppu cheedai press. The press will have one perforated 1/2 inch hole at the base.
Press the cheppu cheedai on to paper. Cut 2 inch pieces. Join both the ends. It will make a ring.
Use ghee to fry the cheeppu cheedai.
You can also fry it as 2 inch long pieces.
