| • | Soak rice in water for an 60 minutes and drain it.
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| • | Now spread aside it all over a piece of cloth or paper.
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| • | After 2-3 hrs grind it in a mixie.
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| • | Fry the rice flour on low heat up until brown.
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| • | Sift through a coarse sieve so that there are no lumps.
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| • | Take a cooking pan and fry the urad dal until it is light brown.
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| • | Grind it in the mixie properly.
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| • | Mix it with the rice flour.
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| • | Add butter, asafoetida, cumin seeds, pepper powder, and table salt to taste.
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| • | Add water to make thick dough.
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| • | Make little balls of the dough and spread aside them on a wet towel.
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| • | Heat the oil and fry cheedai until golden colour.
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| • | Put 10-15 cheedai at a time in the oil.
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