Deepavali or Diwali is a time for lights, fireworks, and of course, loads of good food. Many families will make or order savouries and sweets to share with family and friends. Over the past year, I posted recipes for Jantikalu, Chekkalu | Tattai, Besan Laddu, Balushahi | Badushah, and Kajjikayalu. Now, I am posting a recipe for one of my favourite savoury snacks, Chegodi.
Chegodi is a popular savoury snack that is unique to Andhra Pradesh. Made with rice flour and shaped in the form of small rings, it is popular with kids and adults alike. When done right, each Chegodi is light as a feather and crisp. You can often find travellers on trains originating from Andhra happily munching on Chegodilu while chatting away with family, friends, or simply fellow travellers.
You could also make Kodubale; a spicier version of this snack from Karnataka.
How to Make Chegodilu | Ring Murukku
- Rice Flour – 1 Cup
- Water – 1 Cup
- Sesame Oil – 2 tbsp
- Red Chilli Powder – 1/2 tsp
- Vaamu, Ajwain, or Carom Seeds – 1/3 tsp
- Salt to Taste
- Refined Vegetable Oil for Deep Frying (~1 Cup)
Method to Make the Dough:
- Sieve the rice flour to ensure there are no lumps.
- In a heavy ladle, dry roast the carom seeds till they just start to change colour.
- In a heavy bottomed vessel, boil 1 cup of water.
- When the water starts to boil, turn the heat to low.
- Add salt and 1 tbsp sesame oil.
- Mix well.
- Add the rice flour and mix well to form a dough.
- Cover and let it rest for about 30 minutes or till the dough cools completely.
- Add red chilli powder and carom seeds.
- Knead the dough well till the chilli powder and carom seeds are integrated.
- Add 1 tbsp sesame oil and knead with a light hand just till the oil is absorbed.
To Make Chegodilu:
- Set aside a pea-size portion of the dough.
- Take a marble-sized portion of dough.
- Roll into a long rope about 1/4″ in diameter and 3″ in length.
- Press the ends together firmly to form into a ring.
- The easiest way to form the perfect ring is to wrap the rope around a thin belan or rolling pin.
- Ensure that the ends are pressed together firmly or the chegodi will unravel when you fry.
- Repeat the steps till all the dough is used up.
To Fry the Chegodilu:
- To a heavy-bottomed kadhai or wok, add enough refined oil to fry the chegodilu.
- Over high heat, heat the oil till it is relatively hot.
- To test the oil, put one half of the pea-sized dough that you set aside into the oil.
- If the portion rises immediately to surface, the oil is hot enough.
- Otherwise wait till the oil is heats some more.
- Repeat the dough test.
- When the oil is hot enough, carefully add 3 or 4 chegodilu to the oil.
- Wait till the chegodilu rise to the surface and turn the heat down to medium-high.
- If you keep fry on high heat, the chegodilu will be crisp and golden brown on the outside but soft on the inside. 🙁
- If you keep fry on low heat, the chegodilu will absorb a lot of oil and will not be crisp at all. 🙁
- If you are new to this, I would suggest you experiment with 2 or 3 chegodilu at a time till you get it right!
- Wait till the side of the chegodilu in the oil is brown.
- The way to check this is to use a slotted ladle and gently turn over the chegodilu. If the chegodi is not browned and turn it over again.
- With a slotted ladle, turn over the chegodilu and let them fry till golden brown.
- Patience is the key.
- Take out the chegodilu and hold them in the slotted ladle over the kadhai till the excess oil drips out.
- Place on a plate to cool.
- Repeat the process to fry all the chegodilu.
- Store in an air-tight container.
- Enjoy with piping hot filter coffee or tea.