Cheedai.... Quick trick for Lord Krishna

We south Indians love festivals as much as the north Indians... the only difference being the kind of sweets which are made in each of these places.
Traditionally, we make Cheedais for Krishna Jayanti. Cheedais are small balls made of rice flour and deep fried. The savoury has pepper and Jeera as the flavoring agents, while the sweet ones are flavored by jaggery and elaichi powder.
One of my friends here in Chennai taught me this version of making salt cheedais.

Ing :
Rice Flour (lightly roasted) - 1 cup
Urad Dal (Roasted till light brown and powdered) - 3/4 Tbsps
Butter - 1 tbsp
grated coconut - 1 tbsp
pepper - 1/2 tsp
jeera - 1/2 tsp
Asafoetida - 1/2 tsp
salt - as per taste.

Method :
Powder the urad dal and sieve thrice to remove any unpowdered portion.
Roast the rice flour lightly and mix with the urad dal powder.
Grind pepper,Jeera and coconut well and add to the rice powder.
Add asafoetida and salt and mix well.
Add the butter and mix well into the flour.
Add water to the flour to make a firm but soft dough.
Make small balls (size of a small gooseberry) of this dough.
Heat oil well and add a few cheedai at a time to deep fry till golden brown.

This is eaten as a snack without any accompaniment.
When fried well the cheedai will make a hollow sound when dropped.