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Vella Cheedai and Uppu Cheedai

South Indian festive fare of sweet and spiced crisp and deep fried rice and lentil balls made for Janmashtami, Lord Krishna's birthday.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 4 hours 45 minutes
Course Snack
Cuisine Indian
Servings 1 batch each

Ingredients
  

For the Vella Cheedai :

  • 1 1/2 cup rice flour almost fine but mildly gritty (plus a little more if required)
  • 11/2 tbsp black gram lentils (urad dal) pan roasted and powdered
  • 3/4 cup powdered jaggery
  • 3/4 cup water
  • 1 1/2 tsps white sesame seeds
  • 2 tbsps very fine slivers of coconut or fresh grated coconut
  • 1 tsp powdered cardamom

For the Uppu Cheedai :

  • 2 cups rice flour almost fine but mildly gritty
  • 4 tbsps grated fresh coconut
  • 1 tbsp Black gram lentils (urad dal) pan roasted and powdered
  • 2 tsps crushed cumin seeds
  • 1/4 tsp asafetida powder powder
  • 3/4 tsp crushed black pepper
  • 1 tbsp unsalted butter
  • to taste salt

Instructions
 

  • TO MAKE VELLA CHEEDAI, start by lightly roast the rice powder, over low to medium heat, till it gives off an aroma. Do not brown. Keep aside.
  • Put the powdered jaggery in a pan. Add the water. Stir over medium heat till the jaggery dissolves in the water. Do not make a syrup. Let it cool till warm. Add the lentil powder and other ingredients to the rice flour. Pour most of the jaggery solution in mix well with your fingers till you have a soft but reasonably firm dough. Add the remaining solution if necessary. Let it rest for about 20 minutes so the rice flour will absorb the liquid.
  • After 20 minutes the dough should be moist but not dry. Pinch off small balls, about the size of a largish marble and shape into loosely packed round balls.
  • Heat the oil and then down the heat to medium. Drop the balls, about six at a time, and fry them, turning them constantly, till they're cooked. If the oil is too hot they will brown quickly but remain uncooked inside.When done, Vella Cheedai are quite dark in colour. The jaggery makes them darken easily, so make sure they don't burn.
  • NOTE : Sometimes, these sweet little balls have a tendency to break in the oil, while frying. So start deep frying with one or two. If they don't break, go ahead and deep fry the whole lot.
  • If they do break in the oil, the proportion of jaggery in the dough might be a bit on the higher side. So add a little rice flour to the dough and mix/ knead well. Then shape them into balls and deep fry. They will have slightly cracked appearance on the surface.
  • Drain on paper towels and serve when they have cooled to room temperature. This recipe makes about 25 Vella Cheedais.
  • TO MAKE UPPU CHEEDAI, mix all the ingredients together, with just enough water, to make a easily kneaded but slightly stiff dough.
  • Pinch off small pieces of dough about the size of a small marble. Roll into smooth balls and keep them on a cotton kitchen towel. This will help to draw out any excess moisture in the dough which can cause the dough to explode or break in the oil. So be careful while deep frying Cheedai.
  • Heat the oil and turn down the heat to medium. Drop the balls into the oil and fry them, turning them constantly, till they're a golden brown and done. Drain on paper towels. Allow to cool and serve. This recipe makes lots of Uppu Cheedai, too many for me to count but enough for about 4 people to eat!