This is one of the specialties which we make for Janmshtami/ Gokulashtami. It is little difficult to make, provided you follow the instructions carefully. I just love it, made some, came out crisp. Unlike its other part, uppu cheedai/ salted cheedai, which becomes crisp on taking out, the sweet one, becomes crisp as it gets cold !
We need urad dal flour, just like we need for salted cheedai / murruku, just little but it is needed.
To make urad dal flour, roast urad dal till golden, cool and powder fine in your mixer jar.
For 1 level cup/ glass of rice flour, urad dal flour should be put on top to make a heap, roughly comes to about 2heaped tbsp for a small glass of rice flour.
INGREDIENTS
rice flour 1 cup ( rice flour needs to be roasted on low flame stirring all the time till you can draw a nice straight line, then cool)
urad dal flour appr. 2 heaped tbsp
sesame seeds/ til 1 tbsp
ghee 1 tbsp if your cup is small, or another 1/2-1 tbsp according to the size of your glass/ cup.
water to knead
gur/ jaggery/ vellam 3/4 cup ( the same cup in which you measured rice flour)
water little to make syrup
oil for frying
METHOD
in a bowl, add rice flour, urad dal flour, til, ghee
in a pan / kadai add gur little water, once it melts completely, strain to remove the impurities
wash the pan, put the strained syrup and keep cooking till it can be rolled into a ball once you drop it in a small cup of ordinary water, once you can roll, pour it quickly over the ingredients, mix well with the spoon/ spatula you're using, mix well. In the pan in which you made syrup, add water, as once you mix the ingredients well and you're able to handle it with your hand, knead well, adding the jaggery water to become a smooth dough, even if you've added little more water by mistake, don't worry, as it gets cold, it thickens ! Keep this covered for roughly 20-30 minutes.
This rolling the syrup in water, is the consistency one needs to make peanut/ pottukadali , pori urundai also.
heat the oil after 30 minutes, just the required quantity needed, as too much oil heated being reused isn't good for health.
as the oil gets hot on medium heat, knead the dough and roll into small marble sized balls without a crack. Once the oil is hot, put one to check how it goes, don't turn it as soon as you put, as it will break. Wait at least for0 seconds on low heat, turn it gently, let it get dark brown on both sides, these balls, once it cracks that means it is done, strain on kitchen paper and remove.
Now once the 1st one is done properly, you can put 6-8 balls at a time to fry on low-medium heat, don't be in a haste to turn it. once it is dark brown strain and remove on paper to drain well. It may not sound crisp, don't panic, as it gets cold it will get crisp.
Good luck to all, fry all in the same way.
Happy Janmashtami/ Gokulashtami to all.