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1hr 30mins

Ingredients Nutrition


  1. ----------Preparationof cheedai-----------.
  2. Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
  3. Also roast separately 1/2 cup of urid dal and powder it finely.
  4. Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
  5. If needed, add 1 cup of fresh grated coconut.
  6. Add enough water to make a hard dough.
  7. Make equal peanut-sized balls and keep it in a clean muslin cloth.
  8. Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
  9. Cheedai is ready to eat.
  10. --------Preparationof Varavarisi-------------.
  11. Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
  12. Wash and clean the pulses thoroughly.
  13. Drain the pulses and spread them separately on a clean muslin cloth.
  14. In a wok, fry the pulses separately when they have dried thoroughly.
  15. Fry the peanuts in low fire and remove the skin.
  16. Discard the skin of all the pulses after they have been fried.
  17. Now add all the fried pulses, peanuts and required cheedais together.
  18. Mix with the required chilli powder, salt and hing.
  19. Keep it in the hot sun for 1 hour.
  20. This can be stored for a month in an airtight container.

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