Cheedai - Uppu & Vellam

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 2 cups - Rice Powder
  • 1/2 cup - Channa dal/Bengal Gram
  • 1/2 cup Sesame Seeds
  • 1 tsp - Pepper Powder
  • 1 tsp - Cumin Powder
  • 1/2 cup - Grated Coconut
  • 1/2 cup - Soaked Channa Dal/Bengal Gram
  • 1 tsp each - Ghee and Coconut Oil
  • For Uppu Cheedai (Salt Cheedai)
  • 2 tsp - Salt
  • For Vellam Cheedai (Sweet Cheedai)
  • 1/2 cup Jaggery
  • 1/4 tsp - Cardamom Powder

How to Make Cheedai - Uppu & Vellam

  • Roast Chana Dal in slow heat till it turns reddish, cool it, powder it coarsely in mixer and keep it aside.
  • Mix rice powder and little water and knead it with spatula on slow fire till it becomes thick and leaves the sides of the pan (good enough to make laddoos).
  • Cool it for a while.
  • Alternatively, rice can be soaked for 3-4 hours, dried and powdered in a mixer.
  • Now add Chana Dal Powder, Sesame Seeds, Cumin & Pepper Powder and Grated Coconut to the Rice Paste.
  • Add Chana Dal soaked for 1/2 hour to the mix.
  • Addition of Ghee and Coconut not only enhances the taste but also makes the Cheedai's crispy.
  • Now the basic dough is ready. For Uppu Cheedai (Salt Cheedai) Add the required quantity of salt. Make very small balls or laddoos (i.e. cheedais) with the dough.
  • Be sure to grease your palms with Ghee-Coconut Oil. The dough is sticky.
  • Deep fry the uppu cheedai's in cooking oil. Cool it and serve. For Vellam Cheedai (Vellam Cheedai)
  • Make a 'good chashni' by adding jaggery to 2 cups of water in pot, and keep stirring in medium heat till it completely dissolves.
  • Add Cardamom powder to it. Now add it to the cheedai dough prepared. Mix well. Cool it.
  • Then make cheedai balls as mentioned above after greasing your palms.
  • Deep fry the vellam cheedai's in cooking oil.
  • Cool it and serve.
  • Good cheedais are well fried cheedais.
  • It should be well cooked on the inside.
  • Be sure not to burn them dark brown.