Vella Cheedai

Vella cheedai is the challenging one for even most experienced cooks.
Ingredients:
Rice flour - 1 cup
Jaggery- 1/2 cup
Dry ginger(Chukku) powder
cardomam powderred - 2
butter - 1 tbp
Fried urid dal powder- 1tsp
Coconut grated - 1 tsp
Method:
Preparing rice flour, urid dal flour and jaggery syrup

1. Wash raw rice, soak for 1 hour and dry it in shade. Grind it in to a fine powder. Sieve it and dry roast. Do not fry too much, just heat till the aroma comes. ( When we try to make a string or line it will fall with out gap. Kolam podum padam). Sieve again for lumps 
2. Dry roast urid dal till it turns brown and make it a fine powder. Sieve it.
   
   
   
3. Add very 1/4  water to wet the jaggery. Heat and stir continuously so that the jaggery dissolves completely. Filter and keep aside.

•  Add roasted rice flour, urid dal powder, butter, grated coconut, cardamom powder and dry ginger powder. Mix well. Add the jaggery syrup and mix again. 
• Make it into small balls. Keep it for10 minutes. No need to make it perfect sphere.
• Heat the oil in a pan and drop a ball to check if it gets dissolved, Do not turn or stir. Keep it in low flame.
• If it is stable turn it around slowly. Wait till all the bubbles settles. Turn all the sides to get it cooked well. When it turns brown drain out the oil.
• Now Add 6 to 10 balls and repeat as before.
  
  
  

Tips:

For some cheedai that gets dissolved in oil:

The jaggery quantity may be too much or the water added to jaggery is less. 

The dough should be wet enough so that it does not dissolve when put in the oil. but it should not be sticky. The other reason is the balls need not be left to dry for long time.

For some cheedai which wont be crispy:

Either the urid dal powder will be more or the balls were not cooked enough. Butter should be added liberally to keep it crisp.