Chegodilu
These crisp Andhra rice flour rings are lightly spiced, nutty from sesame and cumin, and deeply satisfying with tea. The dough is first cooked with hot water, then shaped into little loops and fried until golden.
For 8 servings
- prep · ~3 min
Chop the chili and curry leaves.
Finely chop the green chili and curry leaves so they mix evenly into the dough and do not tear the rings while shaping.
- boil · ~5 min
Boil the water with the seasonings.
1.Add water to a pan and bring it to a boil over medium heat.2.Add butter, salt, cumin seeds, sesame seeds, chopped green chili, and chopped curry leaves.3.Stir well and let it boil for 1 minute so the flavors spread through the water. - mix · ~6 min
Make the cooked dough.
1.Lower the heat and add the rice flour all at once.2.Stir quickly with a spoon until the flour comes together into a soft mass.3.Turn off the heat and cover for 5 minutes.TIPWork quickly after adding the rice flour so no dry lumps form. - knead · ~4 min
Knead the dough until smooth.
When the dough is warm enough to handle, knead it gently for 2 to 3 minutes until smooth and crack-free. If it feels too dry, wet your fingers lightly while kneading.
- assemble · ~12 min
Shape the chegodilu rings.
1.Pinch off small portions of dough and roll each into a thin rope.2.Join the ends to make small rings.3.Keep the shaped rings covered with a cloth so they do not dry out before frying.TIPMake small, even rings so they cook through and stay crisp. - fry · ~10 min
Fry the rings until crisp.
1.Heat the oil for deep frying in a kadai over medium heat.2.Slide in a few rings at a time without crowding the pan.3.Fry until light golden and crisp, turning as needed for even color.4.Lift out and drain well.TIPKeep the oil at medium heat; very hot oil browns the outside before the inside turns crisp. - serve
Cool slightly and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead while the dough is still warm; once fully cool, rice flour dough cracks more easily while shaping.
- 2If the rope breaks as you roll it, dab your fingers with water and knead that portion again until smooth.
- 3Make thin, small rings rather than thick loops so the centers crisp fully during frying.
- 4Keep the shaped chegodilu covered with a cloth; exposed rice dough dries fast and splits in the oil.
- 5Fry on medium heat until light golden, then let them cool completely—chegodilu crisp up further as they cool.
- 6Store only after full cooling in an airtight steel tin or jar to keep the rings crunchy for days.
Adapt it for your goals.
Spicier
Increase the chopped green chili or add a pinch of red chili powder for a hotter tea-time snack.
veganVegan
Replace the butter with hot oil for a dairy-free version that still shapes well and fries crisp.
garlicGarlic
Add a little finely minced garlic to the boiling water for a deeper, more savory flavor.
milderMilder
Reduce or skip the green chili for a kid-friendly batch while keeping cumin, sesame, and curry leaves.
Why this is on our healthy list.
Naturally Gluten-Free Base
Made with rice flour rather than wheat, this snack suits those looking for a gluten-free traditional option.
Aromatic Seeds and Herbs
Sesame, cumin, curry leaves, and green chili add plant compounds and flavor beyond plain starch.
Portion-Friendly Snack
Because the dough is shaped into small rings, it is easy to serve modest portions alongside tea.
Frequently asked questions
The dough has likely cooled or dried out too much. Knead it again while warm, using lightly wet fingers if needed, and keep unused dough covered.
