Chegodilu

Instructions

1. 1

   Prepare the Spiced Water

   • In a heavy-bottomed pan, bring 1 cup of water to a rolling boil over medium-high heat.
   • Add salt, red chili powder, cumin seeds, sesame seeds, ajwain, asafoetida, and 1 tbsp of oil.
   • Stir well and let the mixture boil for about 1 minute to allow the spices to infuse the water.
2. 2

   Cook the Rice Flour Dough

   • Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously with a wooden spoon to prevent any lumps from forming.
   • Mix until the flour has absorbed all the water and comes together into a thick, cohesive mass.
   • Cover the pan with a lid, turn off the heat, and let the dough steam for 5-7 minutes. This step is crucial for a soft, pliable dough.
3. 3

   Knead the Dough

   • Transfer the warm dough to a large plate or mixing bowl. Be careful, as it will be hot. Let it cool for 2-3 minutes until it's comfortable to handle.
   • Add the soaked and well-drained moong dal to the dough.
   • Knead for 5-8 minutes, pressing with the heel of your hand, until it becomes smooth, pliable, and completely free of cracks. If it feels too dry, wet your hands with a little water while kneading.
4. 4

   Shape the Chegodilu

   • Divide the dough into small, equal-sized portions, about the size of a small lime.
   • Take one portion and roll it between your palms or on a clean, flat surface to form a thin rope, about 4-5 inches long and 1/4 inch thick.
   • Join the ends together, pressing gently to seal and form a ring. Arrange the shaped rings on a plate, ensuring they don't touch each other.
5. 5

   Deep Fry the Rings

   • Heat 2 cups of oil in a kadai or deep pan over medium heat. To test the oil's temperature, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily without browning too quickly.
   • Carefully slide 6-8 rings into the hot oil, one by one, avoiding overcrowding the pan.
   • Fry on a consistent medium-low heat for 8-10 minutes per batch, turning them occasionally for even cooking.
6. 6

   Fry to Golden Perfection and Drain

   • The chegodilu are done when they turn a deep golden brown, feel light, and the vigorous sizzling sound of the oil subsides significantly.
   • Using a slotted spoon, remove the fried rings from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Let them cool completely; they will become much crispier as they cool. Store in an airtight container for up to two weeks.