Chegodi: Crispy Rice Flour Rings
Chegodi | Chegodilu | Ring Murukku
Prep Time
5 mins
Cook Time
1 hr
Shaping Chegodilu
45 mins
Total Time
1 hr 5 mins

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.

Course: Snacks
Cuisine: Andhra, Indian, South Indian
Keyword: Chegodi, Chegodilu, Ring Murukku
Author: Aruna
  • 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
For Deep Frying
  • 1.5 Cup Oil
  1. Dry roast ajwain till just aromatic and set aside.

Making the Dough
  1. In a heavy bottomed vessel, boil water with salt and 1 tbsp oil.

  2. Lower the heat so that the water just simmers.

  3. Add the rice flour and mix quickly.

  4. Cover and set aside for 10 minutes.

  5. Transfer the rice flour dough to a plate.

  6. Add chilli powder, roasted ajwain, and sesame seeds.

  7. Mix and knead well.  

  8. 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.

  9. Add 1 tbsp oil and knead well again. 

  10. Cover with a damp cloth and set aside.

Shaping the Ring Murukku | Chegodilu
  1. Grease your palms and the back of a plate. 

  2. Pinch off a 2" ball of dough and place it on the plate. 

  3. Use your palms to roll it into a rope about 3"-4" long and 1/4" thick.

  4. 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.

  5. Shape all the ring murukku in this manner. Keep them covered with a damp cloth else they will dry. See Notes.

Frying the Chegodilu
  1. In a deep kadhai, over low flame, heat enough oil to fry the ring murukku.

  2. 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.

  3. 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. 

  4. Wait for a minute and then gently flip the ring murukku with a slotted ladle.

  5. Let the ring murukku fry slowly in the oil for about 5 to 7 minutes till they are light golden brown.. 

  6. Use a slotted ladle to remove the fried Chegodi from the oil and let the oil drain away.

  7. Transfer to a plate and let it cool.

  8. Repeat the process to fry all Chegodilu.

  9. Store in an air-tight container.

Recipe Notes

I shape small batches of Chegodilu and fry them as I am shaping the next batch. This way I can save sometime. :)