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.
Ingredients
- 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
Instructions
- Dry roast ajwain till just aromatic and set aside.
Making the Dough
- 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.
Shaping the Ring Murukku | Chegodilu
- 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.
Frying the Chegodilu
- 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.
Notes
I shape small batches of Chegodilu and fry them as I am shaping the next batch. This way I can save sometime. :)