Ingredients:-
Raw Rice – 2 kilo
Small sago – 300 gram
Coconut – 1
Amul Butter – 100 gram
Asafoetida powder – 100 gram
Gingely seeds – 1 table
Salt – To taste
Method:-
Soak the raw rice for 2 hours. Dry it in a clean cloth, when dry grind it to a fine powder. Dry roast the powder, cool it and sieve it.
Soak sago for 2 hours and grind it well.
Great the coconut, add hot water and take the first thick milk. Boil the coconut milk.
Mix the rice flour, ground sago, boiled coconut milk, asafoetida gingelly seeds and salt to taste. Mix well, if more water is needed, take the second milk out of coconut, boil it and add it. Lastly add Amul butter, mix well and roll out cheedais into very small balls on a plastic sheet.
Deep fry in hot oil till golden brown in colour.
