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. One of my favourite savoury snacks is Chegodi or Ring Murukku.
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.
Recipe for Chegodi | Chegodilu | Ring Murukku
Chegodi is a crispy snack that is very popular in Andhra Pradesh. Small deep-fried rings made with rice flour, Chegodilu are also called Ring Murukku.
- 1 Cup Rice Flour (150 gms)
- 1 Cup Water (250 ml)
- 1 tbsp Til, Nuvvulu, Sesame Seeds
- 1/2 tsp Ajwain, Vamu, Carom Seeds
- 1 tbsp Chilli Powder
- 2 tbsp Oil (Sesame oil preferred)
- 1 tsp Salt
- 1.5 Cup Oil
Dry roast ajwain till just aromatic and set aside.
In a heavy bottomed vessel, boil water with salt and 1 tbsp oil.
Lower the heat so that the water just simmers.
Add the rice flour and mix quickly.
Cover and set aside for 10 minutes.
Transfer the rice flour dough to a plate.
Add chilli powder, roasted ajwain, and sesame seeds.
Mix and knead well.
If the dough is dry, add a little hot water at a time (1 tsp at a time) and knead till you get a soft and pliable dough. The dough should be soft like chapati dough. You should be able to shape it into a rope and then into a ring without the rope breaking.
Add 1 tbsp oil and knead well again.
Cover with a damp cloth and set aside.
Grease your palms and the back of a plate.
Pinch off a 2″ ball of dough and place it on the plate.
Use your palms to roll it into a rope about 3″-4″ long and 1/4″ thick.
Bring the ends together and press together to form a circle. I sometimes wrap the rope around a greased belan/rolling pin to get the perfect circle.
Shape all the ring murukku in this manner. Keep them covered with a damp cloth else they will dry. See Notes.
In a deep kadhai, over low flame, heat enough oil to fry the ring murukku.
To test the heat of the oil, drop a tiny ball of dough in the oil. It should sink to the bottom and fry there. After a min, when you nudge it with a ladle, it should rise to the top.
Add a few ring murukku at a time to the oil. They will sink to the bottom initially and the oil will bubble rather furiously.
Wait for a minute and then gently flip the ring murukku with a slotted ladle.
Let the ring murukku fry slowly in the oil for about 5 to 7 minutes till they are light golden brown..
Use a slotted ladle to remove the fried Chegodi from the oil and let the oil drain away.
Transfer to a plate and let it cool.
Repeat the process to fry all Chegodilu.
Store in an air-tight container.
I shape small batches of Chegodilu and fry them as I am shaping the next batch. This way I can save sometime. 🙂
How to Make Chegodi | Chegodilu | Ring Murukku
- Making 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 and become aromatic. Set aside.
- 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 10 minutes or till the dough is cool enough to handle.
- Add red chilli powder, sesame seeds and roasted carom seeds.
- Knead the dough well. The dough should be soft and pliable enough to roll it into a rope and the shape it into a ring. Try making a rope with a small portion of the dough. If the rope breaks as you are rolling it, add a little bit of hot water to the dough and knead again. I add 1 tsp of water at a time and knead till the consistency is right.
- Add 1 tbsp sesame oil and knead with a light hand just till the oil is absorbed.
- Cover the dough with a damp cloth and set aside. Covering with a damp cloth prevents the dough from drying out.
- Making the Ring Murukku | Chegodi
- Take a 2″ ball of dough.
- Roll into a long rope about 1/4″ in diameter and 4″ 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, greased belan or rolling pin.
- Ensure that the ends are pressed together firmly or the chegodi will unravel when you fry.
- Shape the rest of the Chegodilu in the same manner.
- Keep the shaped chegodi covered with a damp cloth to prevent them from drying and breaking.
- Frying the Ring Murukku | Chegodi
- To a heavy-bottomed kadhai or wok, add enough refined oil to fry the chegodilu.
- Over a medium flame, heat the oil.
- To test the oil, drop a tiny piece of dough into the oil. It should start sizzling slowly and then float to the top as it fries.
- If the dough ball browns immediately, lower the heat and let the oil cool a bit. Repeat the test.
- If the dough ball does not sizzle, wait till the oil is heats some more. Repeat the test.
- When the oil is hot enough, slide add a few chegodilu to the oil.
- Let the chegodilu fry for 1-2 minutes and then gently flip over with a sharp ladle.
- Let them fry for about 5 minutes and turn a light golden brown. Flip them over regularly.
- 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!
- When the Chegodilu are ligh golden brown and the sizzling of the oil slows, take out the chegodilu using a slotted and hold them in the 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.
I first posted this recipe in September 2013 and have now updated it with pictures for step-by-step instructions and a recipe card.