Chegodilu
A classic Andhra snack, these crispy, golden-brown rings are made from rice flour and seasoned with aromatic spices. Irresistibly crunchy and savory, Chegodilu are the perfect companion for a hot cup of chai and a taste of South Indian tradition.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Spiced Water
- b.In a heavy-bottomed pan, bring 1 cup of water to a rolling boil over medium-high heat.
- c.Add salt, red chili powder, cumin seeds, sesame seeds, ajwain, asafoetida, and 1 tbsp of oil.
- d.Stir well and let the mixture boil for about 1 minute to allow the spices to infuse the water.
- 2
Step 2
- a.Cook the Rice Flour Dough
- b.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.
- c.Mix until the flour has absorbed all the water and comes together into a thick, cohesive mass.
- d.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
Step 3
- a.Knead the Dough
- b.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.
- c.Add the soaked and well-drained moong dal to the dough.
- d.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
Step 4
- a.Shape the Chegodilu
- b.Divide the dough into small, equal-sized portions, about the size of a small lime.
- c.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.
- d.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
Step 5
- a.Deep Fry the Rings
- b.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.
- c.Carefully slide 6-8 rings into the hot oil, one by one, avoiding overcrowding the pan.
- d.Fry on a consistent medium-low heat for 8-10 minutes per batch, turning them occasionally for even cooking.
- 6
Step 6
- a.Fry to Golden Perfection and Drain
- b.The chegodilu are done when they turn a deep golden brown, feel light, and the vigorous sizzling sound of the oil subsides significantly.
- c.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.
- d.Let them cool completely; they will become much crispier as they cool. Store in an airtight container for up to two weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fine, store-bought rice flour. If your flour is coarse, sift it once or twice before using.
- 2Kneading the dough while it's still warm is the key to achieving a smooth, crack-free texture that is easy to shape.
- 3Fry on a consistent medium-low flame. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb excess oil.
- 4The sizzling sound is your guide. When the chegodilu are fully cooked, the vigorous bubbling will calm down significantly.
- 5Ensure the soaked moong dal is very well-drained before adding it to the dough to prevent the dough from becoming sticky.
Adapt it for your goals.
Flavor Boost
Add 1 teaspoon of ginger-garlic paste or 2-3 cloves of finely crushed garlic to the boiling water for an extra layer of savory flavor.
Herby TwistHerby Twist
Incorporate 1 tablespoon of finely chopped curry leaves or cilantro into the dough before kneading for a fresh, aromatic taste.
Different LentilsDifferent Lentils
Instead of moong dal, you can use chana dal (soaked for 1-2 hours and drained) for a different crunchy texture.
Spicier VersionSpicier Version
Increase the red chili powder to 1.5 teaspoons or add 1-2 finely chopped green chilies to the dough for more heat.
Why this is on our healthy list.
Source of Minerals
Sesame seeds are a good source of essential minerals like copper, manganese, and magnesium, which are important for bone health and metabolic function.
Aids Digestion
The inclusion of traditional Indian spices like cumin, ajwain (carom seeds), and asafoetida is known to aid digestion and help prevent bloating.
Provides Quick Energy
As a carbohydrate-rich snack made from rice flour, Chegodilu provides a quick source of energy, making it a popular and satisfying teatime snack.
Frequently asked questions
This usually happens for two reasons: the dough was not cooked properly in the hot water initially, or they were fried on high heat. Frying slowly on a consistent medium-low heat is essential to cook them through and make them crispy.