Cheeda

• 5 cup: Rice flour
• 1 cup: Fried white gram dal
• 20 : Green chillies
• ¼ tsp: Asafoetida powder
• 1 tbs: White gingelly seeds
• 11/2 tbs: Butter
• Coconut milk to mix the flour
• Oil as required
• Salt to taste

1. Grind green chillies, salt and asafoetida powder to a thick paste and mix it with the sieved flour.
2. Knead the flour finely with butter, coconut milk and gingelly seeds.
3. Make several small balls from the dough and spread it on a clean cloth for about 2 hours.
4. Deep fry in oil.