Cheeda Recipe from South India - Delicious Rice Flour and Gram Dal Snack


Cheeda Recipe from South India - Delicious Rice Flour and Gram Dal Snack
Region / culture: India, South India | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 10



Cheeda is a popular South Indian snack that is crispy, spicy, and perfect for munching on any time of the day. Made with rice flour, fried white gram dal, and a blend of spices, Cheeda is a flavorful treat that is sure to satisfy your taste buds.


Cheeda has been a traditional snack in South India for generations. It is often made during festivals and special occasions, as well as for everyday snacking. The combination of rice flour, fried white gram dal, and spices gives Cheeda its unique taste and texture that has made it a favorite among many.


How to prepare

  1. Grind the green chillies, salt, and asafoetida powder into a thick paste. Mix the paste with the sieved flour.
  2. Knead the flour finely with butter, coconut milk, and gingelly seeds.
  3. Shape the dough into several small balls and let them rest on a clean cloth for approximately 2 hours.
  4. Deep fry the dough balls in oil.


  • Add chopped nuts or seeds for added crunch.
  • Use different spices such as cumin or coriander for a different flavor profile.

Cooking Tips & Tricks

Make sure to grind the green chillies into a thick paste to ensure that the spice is evenly distributed throughout the dough.

- Knead the dough well to ensure that it is smooth and pliable.

- Let the dough balls rest for at least 2 hours to allow the flavors to meld together before frying.

- Fry the Cheeda in hot oil to ensure that it becomes crispy and golden brown.

Serving Suggestions

Cheeda can be enjoyed on its own as a snack or paired with a cup of hot tea or coffee.

Cooking Techniques

Deep fry the dough balls in hot oil until they are crispy and golden brown.

Ingredient Substitutions

You can use ghee instead of butter for a richer flavor.

- Use chickpea flour or corn flour instead of rice flour for a different texture.

Make Ahead Tips

You can prepare the dough for Cheeda ahead of time and fry the dough balls when ready to serve.

Presentation Ideas

Serve Cheeda in a bowl or on a platter with a sprinkle of chaat masala for added flavor.

Pairing Recommendations

Cheeda pairs well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store Cheeda in an airtight container at room temperature for up to a week. Reheat in the oven or microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Cheeda contains approximately 200 calories.


Each serving of Cheeda contains approximately 30g of carbohydrates.


Each serving of Cheeda contains approximately 8g of fats.


Each serving of Cheeda contains approximately 4g of proteins.

Vitamins and minerals

Cheeda is a good source of iron, calcium, and vitamin C.


Cheeda contains gluten from the rice flour and may not be suitable for those with gluten allergies.


Cheeda is a flavorful snack that is high in carbohydrates and fats, making it a satisfying treat for any time of the day.


Cheeda is a delicious South Indian snack made with rice flour, fried white gram dal, and spices. It is crispy, spicy, and perfect for munching on any time of the day.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy afternoon, and I was rummaging through an old recipe book that belonged to my great grandmother. As I flipped through the yellowed pages, I came across a recipe for Cheeda, a traditional Indian snack made from rice flakes, spices, and nuts.

I had never heard of Cheeda before, but the ingredients intrigued me. I could almost taste the crunchy texture and spicy flavors just by reading the list of spices. I decided then and there that I had to learn how to make it.

I asked my great grandmother about the recipe, but she only vaguely remembered making it a few times when she was younger. She told me that it was a family recipe passed down through generations, but no one had made it in years. Determined to resurrect this forgotten dish, I set out to learn how to make Cheeda.

I started by asking my neighbors for help. They were an elderly Indian couple who had been living in the neighborhood for decades. Mrs. Patel was an excellent cook and was more than happy to share her knowledge with me. She invited me into her kitchen and showed me how to make the traditional Indian snack.

We started by toasting the rice flakes in a pan until they were golden brown and crispy. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product. Mrs. Patel then added a blend of spices, including turmeric, cumin, and chili powder, to the rice flakes. The spices added a depth of flavor that I had never experienced before.

Next, we mixed in a handful of nuts and seeds, including cashews, peanuts, and sesame seeds. The nuts added a satisfying crunch to the Cheeda and complemented the spices perfectly. Mrs. Patel explained that the nuts and seeds were not only delicious but also packed with nutrients, making Cheeda a healthy snack option.

As the Cheeda cooled on a tray, Mrs. Patel handed me a piece to taste. The first bite was an explosion of flavors in my mouth – the crunch of the rice flakes, the warmth of the spices, and the nuttiness of the nuts. I was hooked.

I made Cheeda every chance I got, experimenting with different spices and ingredients to create my own unique version of the traditional Indian snack. I brought batches of Cheeda to family gatherings and dinner parties, where it was always a hit. Everyone asked for the recipe, and I was proud to share my newfound culinary skill with others.

Over the years, I continued to perfect my Cheeda recipe, adding new twists and flavors to keep things interesting. I learned to make it spicy or mild, depending on my mood, and experimented with different nuts and seeds to create new variations of the snack. Cheeda became a staple in my household, and my family eagerly awaited its appearance at every meal.

As I grew older, I realized that the recipe for Cheeda was more than just a snack – it was a connection to my heritage and a way to preserve a piece of my family history. Every time I made Cheeda, I felt a sense of pride and nostalgia, remembering the rainy afternoon when I first discovered the recipe in my great grandmother's old cookbook.

Now, as I pass down the recipe for Cheeda to the next generation, I know that it will continue to bring joy and memories to my family for years to come. And as I watch my grandchildren munching on the spicy, crunchy snack, I smile, knowing that the tradition of Cheeda will live on.


| Asafetida Recipes | Channa Dal Recipes | Coconut Milk Recipes | Indian Recipes | Indian Snacks | Rice Flour Recipes | Sesame Seed Recipes | South Indian Recipes |

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