This is Krishna Jayanthi Special . This Savory is generally made, on a  festival day , but is an ideal and favorite snack for tea time , The buttery , crispy, salty , crunchy cheedai is a delight to eat .

Make it at home and relish its mouth melting taste .

Ingredients

Method 

Note

• While dropping  the balls into the oil, make sure they aren’t crowded . Only if adequate space,  is there between the Cheedais they will cook well.
• Take adequate care while making the balls , this way they will not burst while deep frying .
• Use cold pressed Coconut oil or  Ghee instead of refined oil as much as possible to get the authentic taste and make it healthy.
• Use of butter or melted ghee is very important to provide the taste , crunchines and flavor to the cheedai.
• Chili Powder can be used instead of Cumin seeds and Pepper .
• Rice can be soaked for an hour , dried , powdered and sieved like one does for the jaggery cheedais . Roast and use to make salt cheedais .