Kaliyadakka / Cheeda
1. Rice flour (pacha aripodi) – 1 cup (Roast the raw rice flour slightly for about 3 mts, at medium heat)
Urad dal flour – 3 tbsp (Roast whole urad dal in a pan until golden brown, about 6 – 8 minutes at medium heat. Cool down and grind to a powder in a mixer/coffee grinder. If its not ground properly, sieve before using. Otherwise it might burst in oil.)
2. Fresh grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
Pearl onions – 2 (optional)
3. Salt – To taste
4. Butter – 1 tbsp
5. Boiling water – As required
6. Hing/ asafoetida – 1 pinch (optional)
6. Oil – To deep-fry
1) Grind the grated coconut with cumin seeds and pearl onions to a fine paste. In a bowl, add the slightly roasted rice flour, urad dal flour, ground coconut paste, salt, hing and butter. Make a soft dough adding enough boiling water. Set aside for 15 minutes. Divide the dough into small even-sized balls (about the size of a small gooseberry. Do not make big balls as they wont get cooked inside). Also do not roll the balls tightly to get a perfect round, as they might burst in oil. Roll them gently. Arrange them on a plate.
2) Heat oil in a cheena chatti / any deep pan at medium-high heat. Drop 10 – 15 balls carefully into the hot oil. Bring down the flame to medium-low and deep-fry until golden-brown, stirring in between so that they will be evenly browned. It takes about 15 minutes. They should be crunchy inside. Drain on to paper towels to absorb excess oil. Cool and store in an airtight container. This recipe makes around 60 – 70 kaliyadakka depending on their size.