Collect the necessary materials. Place near the cooking area.

Dry roast the flour in a kadai over medium low heat. When it gets aromatic turn off the stove Add salt, cardamom powder and coconut; mix with your fingers
Bring jaggery to a boil in 4 cups of water in a heavy bottomed saucepan over medium heat. Add the roasted flour mix little by little, stir and Mix. You can add water if you want. Knead to make a soft silky smooth dough. Rest for 15 minutes

To make the cheedai: Apply oil on your palm and make a ball -the size of a large goose berry, amla. Place them on a cloth or parchment paper; let it dry a little.
Heat oil in a kadai over medium flame. When the oil is hot enough.
Lift the cheedais with a spatula, slde them into hot oil. You will see lot of oil bubbles. Fry over medium low heay. Keep turning them with the spatula for uniform frying. Cheedais will turn golden red and crisp, remove them from oil, drain the oil.

Place them on a paper to remove excess oil from the surface. Transfer to a bowl or a plate. Offer the sweet chadais to Krishana. “krishnarppanamasthu”. Celebrate sharing the goodies with family and friends