Chegodilu / Chekodilu/ Deep Fried rice flour rings For ICC

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Snacks are important in my kitchen; I like to make more savory snacks than any sweet dishes. My hubby likes to munch something during his evening tea time.

One of the Andhra (South India) savory snacks I got familiarized after Srivalli selected this one for this month Indian cooking challenge. I was skeptical in the beginning, how I am going to make it, will they come out good. To my surprise it tastes good and come out perfect at first time itself. It is crispy, delicious, spicy, nutty flavor from split moong dal. It resembles our thenkuzhal muruku, but doesn’t require a mold to make it. This one is good to accompany coffee or tea in the rainy evening.

I tried first version of recipe by Srivalli, as I rarely want to see Ajwan seeds (Bishops Weed/ Carom) in my dishes other than in Omapodi( another savory snack). I made the chekodi this way.

Chegodilu / Chekodilu – Recipe 1


What you Need:

Rice Flour – 1 cup
Water – 1 cup ( I used 1 1/4 cup)
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu – 1 1/2 – 2 tblsp ( I used 2 tablespoon)
Cumin Seeds – 1 teaspoon
Sesame Seeds – 1 teaspoon
Chili powder – 1 teaspoon
Ghee or oil – 1 tablespoon
Salt – ½ teaspoon or to taste
Oil for deep frying


How I made

Making the dough:

Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, add salt, ghee and moong dal. Bring it to boil, and slowly add the rice flour. Using a ladle, mix the flour with water by stirring it well. When the flour is mixed turn off the heat immediately. Cover with lid and keep aside for 30 minutes.

Once the dough is cool, add chili powder, sesame seeds, and cumin seeds and mix well. Knead until smooth dough is formed. Adjust the salt and spice depending on your preference.

Frying the Chekodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate to prevent the dough from getting dried.

Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chekodis in batches of 4 -5. The flame has to be on high until the chekodis come up to the surface, then lower the flame to medium and cook till you get a golden color on the chekodis.

When the chekodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store it in an air tight container for longer shelf life.

Notes: Remember to turn the heat to medium to high and high to medium for getting the chekodis to golden color and also to be cooked evenly. Only this way you get crispy chekodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Preparation time: 1 ½ hours
Yield: 35
Verdict: Tasty, crispy snack
Will you make it again: Yes

  Swathi

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