UPPICHEEDE/UPPUCHEEDE

Uppu cheede is a favourite among kids owing to its size. These tiny savoury balls taste just as divine. Uppucheede and Bellada cheede are two snacks which is traditionally prepared during Krishnashtmi in our household and is believed to be among young Lord Krishna's favourite snacks.

Many people, I hear, are scared of preparing cheedes because if not done correctly then there is a risk of the cheedes bursting in oil while frying. I personally have never faced this problem. But I would suggest if you are trying this dish for the first time then use caution at the time of frying them.There is a small but important tip to follow to ensure cheedes come out well with no harm to the dish or the maker of the dish. While making the balls ensure you do not apply too much pressure. Keep the balls loosely rolled. The interior portion of the ball if pressed too tight will try to expand while cooking resulting in bursting.

You can refer to the blog for other Krishnashthmi fried snacks like Bellada cheede, Chakli, Tengul, Thatte, Ribbon Pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Rice flour: 1 1/2 cup (store bought)
Udad dal flour: 1/4 cup (dry roasted and powdered)
Unsalted butter: 2 tbsp
White seasme seeds/til/yellu: 1 tsp
Hing: 1/2 tsp
Salt: as required
Fresh coconut: 2-3 tbsp(grated)
Water: for binding
Oil: for frying

Preparation

1. Take a mixing bowl, add rice flour, udad dal flour, seasme seeds, hing, salt, fresh coconut, unsalted butter and mix without lumps.
2. Add water and make a soft dough. (consistency should be soft enough to make small balls)
3. Make small balls and deep fry in medium flame till golden colour.
4. At a time 20-25 balls can be added in the oil while frying.
5. Once done cool and store in an air tight container.